1 cup coffee cream
2 cups maple syrup
milk chocolate, melted
Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
In a saucepan, cook cream and syrup to 238°F, pour out on a cooled baking dish or cold slab. When lukewarm, work with a spatula until the candy holds its shape. Form into 3/4 inch balls. Dip in melted chocolate.