- Most Helpful
- Highest Rating
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!
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...
I liked it, but would have liked it better if it was softer.