This maple candy is not for the faint of sweet tooth! If you love maple flavor, I recommend using the darker Grade B syrup for a more robust maple taste. Note that this recipe requires real maple syrup—-using “maple-flavored” pancake or table syrup won’t work.
I poured the maple candy into leaf molds to emphasize the autumn theme, but they do not necessarily have to be molded. If you prefer, you can pour them in a cookie sheet or pan lined with foil, and then cut them into squares once they set, or use cookie cutters to make other shapes.
Cook Time: 10 minutes
Total Time: 10 minutes
- 2 cups maple syrup
- 1 tbsp butter
1. Prepare your molds by spraying them with nonstick cooking spray.
2. Pour the syrup into a medium heavy-bottomed saucepan over medium heat. The syrup will boil quite a bit, so you want to have a saucepan large enough so that it will not easily boil over the top.
3. Insert the candy thermometer and add the butter to the syrup, stirring to incorporate.
4. Bring the syrup to 240 degrees (soft-ball stage) and remove from the heat.
5. Allow to cool for 2-3 minutes, then beat with a wooden stick until it thickens, lightens in color and turns opaque, 3-5 minutes. Stop stirring once it reaches this point, because you do not want it to set completely in the pan.
6. Spoon the candy into your molds and smooth the tops.
7. Allow to set for 5-7 minutes, then pop out of the molds.