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RECIPE: Maple Bourbon Candy Bars

Chewy maple bourbcandy bars courtesy MelissTrimmer C-House. | Richard A. Chapman

Chewy maple bourbon candy bars, courtesy of Melissa Trimmer at C-House. | Richard A. Chapman

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Updated: May 9, 2012 9:55AM



MAKES ABOUT 32
(3-INCH) BARS

CRUST

2 sticks unsalted butter, room temperature

1/4 cup plus 2 tablespoons confectioners’ sugar

1 egg

3/4 cup bread flour

1/4 cup plus 2 tablespoons rice flour

¼ teaspoon salt

MAPLE FILLING

2 tablespoons corn syrup

2 cups heavy whipping cream

3 cups granulated sugar

1½ cups real maple syrup

5 tablespoons unsalted butter

1 tablespoon salt

2 tablespoons good-quality bourbon

TOPPING

12 ounces good-quality dark chocolate (78 percent cocoa ideally), chopped

¼ cup granulated sugar

¼ teaspoon freshly ground black pepper

½ vanilla bean, split and scraped, using only seeds

1 tablespoon pumpkin
powder (optional; see Note)

1 teaspoon ground ginger

2 teaspoons ground cinnamon

3/4 cup corn syrup

3/4 cup heavy whipping cream

Line bottom and sides of 9-by-13-inch pan with parchment paper, leaving overhang on all sides. Spray parchment with nonstick cooking spray. Preheat oven to 350 degrees.

For the crust: In stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add egg and beat well. Add flours and salt and mix until just combined. Scrape bowl and mix for a few more seconds. Press dough into prepared pan. Bake 15 to 20 minutes, until browned around edges and golden on top. Remove from oven and set aside.

For the maple filling: Combine all ingredients except bourbon in large pot and stir well. Cook on medium heat until candy thermometer reads 250 degrees; do not stir. As soon as mixture reaches 250, swirl in bourbon without stirring, shaking pan a bit to distribute. Remove from heat and pour mixture over crust. Let sit at room temperature for several hours until filling sets.

For the topping: Place chopped chocolate in bowl; set aside. In another bowl, whisk together sugar, pepper, vanilla, pumpkin powder (if using), ginger and cinnamon. Whisk corn syrup and cream into sugar mixture. Place mixture in pan and bring to boil. Pour over chocolate and whisk until smooth.

Pour chocolate mixture over caramel layer, smoothing top with spatula. Let set overnight at room temperature or for a few hours in refrigerator. Lift bars out of pan using paper. Peel paper back and using hot, dry knife, cut into bars.

Note: Pumpkin powder is dehydrated pumpkin; find it online and at Terra Spice Co. in Walkerton, Ind. (terraspice.com).

Melissa Trimmer, C-House

Nutrition facts per bar:

359 calories, 20 g fat, 12 g saturated fat, 55 mg cholesterol, 44 g carbohydrates, 34 g sugars, 2 g protein, 251 mg sodium, 1 g fiber



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