Maple syrup candy

Kevin Young's Note:

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.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Yield: 16 candies

• 2 cups pure maple syrup
• candy molds

Directions:

1. Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
2. Remove from heat and allow to cool to 200 degrees.
3. Stir constantly until syrup becomes sugary.
4. Pour into molds (something about the size of a caramel candy).
5. When candy is cool, you can remove from molds.

Reviews

[quiltz4yu]

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.

[-JL-]

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!!!

[sugar fix]

I screwed this up - not sure how! I use my candy thermometer often, so I don't THINK that's the problem... but my maple syrup stayed liquid - and I wasted about $10! I'm sure it was my fault, so I went ahead and gave it 5 stars so as not to throw the rating off...