Maple candy is a sweet and indulgent treat made from pure maple syrup. Boiled to a high temperature, stirred continuously and then poured into molds, it has a rich, earthy flavor and a smooth, creamy texture that's hard to resist.
INGREDIENTS
- 2 cups Maple Syrup
DIRECTIONS
Calibration
- Before you start making maple candy, it's important to calibrate your thermometer.
- Boil water in a pot.
- Insert the thermometer into the boiling water.
- Note the temperature reading. It should be 212°F. If not, adjust the rest of the baking temperature.
Maple Syrup Candy
- In a large and heavy-bottomed pan, pour the maple syrup.
- Heat the maple syrup to 243-244°F, which is 32°F above the boiling point of water. Remember to check the boiling water temperature beforehand to ensure accuracy.
- While it's heating, prepare your molds or a baking sheet lined with parchment paper.
- Remove the pan from heat and let the mixture cool down to 185°F.
- Start mixing the mixture for about two minutes until the color becomes lighter before.
- Quickly pour the mixture into candy molds or onto a baking sheet lined with parchment paper.
- If done correctly, it will take about 10 minutes for the candy to harden. Then, remove the candy from the molds or break it into pieces if you used a baking sheet.
- Share & enjoy 🙂
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