2 Ways Maple Syrup Candy Recipes

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

2 WAYS - MAPLE SYRUP CANDY

Steps:

• 1. 1ST Way Maple Syrup Candy _________________________ Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so "candies" come off the sheet pan easily. Eat as is or use as a garnish. **** This is like the fancy garnish we have all seen on some recipes that are surrounded by hard candy, for example: Donut trees.
• 2. 2ND Way Maple Syrup Candy _________________________ Prepare your molds or pans by spraying them with nonstick cooking spray. 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. Cooks about 10 minutes. Insert the candy thermometer and add the butter to the syrup, stirring to incorporate. Bring the syrup to 240 degrees (soft-ball stage) and remove from the heat. 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. Either spoon into molds or into a cake pan or baking sheet. Let molds cool about 7 minutes before removing candies. If pouring into a pan, cut with knife into squares (can use cookie cutters also), do this before candy completely hardens...work fast!

MAPLE SYRUP CANDY

Steps:

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

MAPLE SYRUP CANDY

Steps:

• In a sturdy saucepan with high sides, bring the maple syrup to a boil. Be carefull to not scorch, use medium heat. Occasionally stir.
• Allow the syrup to continue boiling without stirring until the Candy Thermometer reads 233°F Be careful the syrup doesn't boil over - once maple syrup finally decides to boil, it really boils.
• When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110°F.
• Optionally to stir until gets stiff.
• Pour into candy molds and cool on rack or double thick towel.