Pure Maple Candy

This easy recipe yields a delicious treat comparable to the maple candy available commercially around the holidays.
Best of all, you only need one ingredient!

Maple Candy

This one is a HUGE hit with my family.  I make it every Christmas, often at Thanksgiving, and sometimes even mid-year to send to my sister’s family.

Materials:

Candy Thermometer
100% Pure Maple Syrup (I prefer using Grade B.)
Parchment Paper
Saucepan
Rolling Pin (Optional)

Directions:

1.  Heat maple syrup to 110 degrees Celsius / 230 degrees Fahrenheit stirring periodically.  (Soft ball stage.)

2.  Remove from heat and allow syrup to cool to 80 degree Celsius / 176 degrees Fahrenheit.

3.  Stir rapidly with wooden spoon or food grade silicone spatula.  Syrup will become a lighter color and will thicken.

4.  Pour syrup onto parchment paper.  (The syrup should not be particularly runny at this point.)  Place another piece of parchment over the top and roll lightly over the top with rolling pin just enough to get a uniform layer 1/4 to 1/2 inch thick.  The second piece of parchment paper and rolling pin are optional.  I like to do this because I like to get a uniform layer that I later break into pieces, but there’s nothing wrong with letting the syrup settle and cool just the way it is on the parchment paper.

5.  Allow syrup to cool and set.  Break into pieces and enjoy!

Note: Syrup can also be poured into molds, but this takes some practice as it sets pretty quickly.

Troubleshooting:

“I’ve stirred and stirred and stirred, but the syrup never lightens or thickens, or it doesn’t lighten / thicken enough.”

This likely means your syrup isn’t getting quite hot enough.  I typically measure in Celsius and I’ve found that 108 or 109 really just isn’t quite hot enough, it need to be right about 110.

You can easily correct this by re-heating it to the correct temperature.

“My candy set REALLY fast once it started to thicken.”
“My candy dried really hard and / or with lots of little crystals in it.”

This likely means your syrup got a bit too hot.  I’ve had this happen anywhere above about 111/112 degrees Celsius.

Unfortunately, I don’t know that there is much to be done to fix this one.  The recipe can take a bit of trial and error.

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