Need a quick Christmas candy for your cookie tray? Make this 10 minute Maple Cashew Candy for Christmas. Marshmallow creme flavored with maple extract is the center filling for this dark chocolate cashew candy. Chopped cashews mixed with melted dark chocolate lines a mini paper cupcake liner as well as covers the maple filling.
Whether dipping the maple filling in dark chocolate or white chocolate this easy to make candy will be a big hit. Substituting cashews for pecans or peanuts is also a great option for this candy. If using pecans be sure to toast before chopping and adding to the chocolate. On the other hand, if your family likes coconut you can change the maple filling by adding coconut extract and sweetened coconut flakes.
Quick Recipe to Make in Minutes
This recipes makes about 36 small candies and you will need a microwave to melt the marshmallow creme and chocolate chips. Do not use white chocolate chips for the white coating for the chips do not melt evenly. Use Ghirardelli white chocolate melting wafers or white bark coating for making these candies.
Simple ingredients include marshmallow creme, confectioner’s sugar, maple extract and melted butter. Marshmallow creme and butter is microwaved for 30-45 seconds until melted. After stirring the mixture will be stringy, add confectioners sugar and extract. Mixture comes to a ball after kneading on a confectioner’ sugar dusted board. Using a melon scoop or small ice cream scoop shape dough into 1/2″ sized balls. Roll balls and set aside. Melt chocolate and shortening in microwave about 40 seconds until melted. Place small amount of melted chocolate in mini paper cups. (Hold the paper cup candies in a mini cupcake pan until candies are set.) With remaining melted chocolate add chopped cashews or nuts, stir and spoon over the maple filling. Set candies aside to firm.
For the chocolate coating, you can use semi sweet chocolate chips or Ghirardelli dark chocolate melting wafers. Shortening added to the chips or wafers will help thin the coating.
How to Store the Maple Cashew Candies
Store candies between sheets of waxed or parchment paper with a tight fitting lid at room temperature up to 5 days. You will need to make a second batch for they will be eaten as fast as you make them.
Best Maple Cashew Candy for Christmas
Maple filling coated in dark or white chocolate with chopped cashews for a sweet candy for gift giving or cookie trays.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 20 minutes
- Yield: 36 mini candies 1x
- Category: Desserts- Christmas Candy
- Method: Microwave
- Cuisine: American
Ingredients
1/4 cup marshmallow creme
2 tablespoons Land a Lakes butter
1/2 teaspoon maple extract or extract of choice
1 cup confectioner’s sugar
2 cups semi sweet chocolate chips or Ghirardelli Dark Chocolate melting wafers
2 tablespoons shortening
1 cup chopped cashews or nut of choice
36– mini paper cup liners
Instructions
- Line mini cupcake pan with paper cups. Set aside.
- Combine marshmallow creme and butter in microwave safe small bowl. Microwave 40 seconds until melted.
- Stir in flavoring and powdered sugar until well mixed.
- On confectioner’s sugar dusted surface knead dough. Using small ice cream scoop or teaspoon, roll dough into 1/2″ balls. Set aside on wax paper.
- In microwave safe bowl, add chocolate chips and shortening. Microwave 50 seconds, stir, microwave again if needed until chips are melted.
- Place 1/2 teaspoon of melted chocolate into paper cups. Add maple balls to all the cups.
- Mix chopped cashews or nuts to remaining chocolate. Stir to blend.
- Spoon nut chocolate mixture over the filling.
- Set candies aside to set before serving.
Notes
- Store candies in air tight container up to 5 days using wax paper sheets to separate.
- Can divide recipe in half, coat half with white chocolate the remaining with dark chocolate for variety.
- Do not use white chocolate chips for melting for they will not melt.
- Recipe inspired by Land a lakes, 2014 recipe.
- When melting chocolate make sure your container is dry, clean and water does not touch chocolate. Water causes chocolate to seize up and you will have to through out and start over if chocolate gets wet.
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