Prep 0 mins
Cook 30 mins
Maple syrup candy is so good, and so easy I was surprised nobody had submitted a recipe for it. This is just a quick one from a store cook book, but it is very good.
- Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
- Remove from heat and allow to cool to 200 degrees.
- Stir constantly until syrup becomes sugary.
- Pour into molds (something about the size of a caramel candy).
- When candy is cool, you can remove from molds.
I didn't cook it as hot, I pulled mine off the stove at soft-ball. I then whipped it in my mixer and added a little vanilla and butter, I formed little balls out of it and rolled them in powdered sugar! It was fun and very easy to make these into a maple cream candy that was kid and Failsafe/Feingold freindly! I find it alarming that parent give their young children hard candies as they can get stuck in their throats so easily, that is why I made this into a soft, melt in your mouth, creamy texture.
I just made this candy using a tiny 100 mL bottle of Canadian pure maple syrup that I received in a food swap. (That's all I had, not 2 cups as recipe calls for) but I cooked it as directed. Started stirring it after it cooled to 200°, and stirred maybe 2-3 minutes. Once it started turning sugary, you have to be QUICK to get it into the mold before it hardens! I let it cool off in the mold for about 3 minutes and ate it. YUMMY! I've never had maple candy before but now I know what I've been missing. Thank you Kevin!!!
I did it wrong on my first try and ended up making maple sugar (which was delightful since I won't have to buy that again). My 2nd time, it worked great. Thank you for posting this!