Our relationship with maples has become a cultural artifact: growing and tapping maple trees remains a living tradition even today, when most of our other relationships with the natural world have withered away.
To make this recipe, you will need a large saucepan, a candy thermometer, and 14-21 candy molds, depending on how big they are. It’s a good idea to check your thermometer beforehand to make sure it’s reading temperature correctly. Boil some water, insert your thermometer, and if it reads 212°F (100°C), you’re good to go. If it’s a bit off, adjust accordingly when cooking. These candies make nice gifts and will keep for about a month in an airtight container at stable temperature on the counter — if they last that long.
Print
RECIPE: Maple Candy
- Yield: 14–21 candies, depending on the candy molds you use. 1x
Description
Pro tip: Try adding these candies to tea as a delicious sugar replacement.
Ingredients
- 2 cups pure maple syrup
Instructions
- Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235°F (110°C).
- Remove from heat and cool to 175°F (80°C) without stirring, about 10 minutes.
- Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, 4‒7 minutes.
- Spoon into ungreased molds before candy sets. Allow to cool at room temperature for an hour or pop in the freezer if you live in a hotter climate. These candies will lose their shape if they get too hot.
Notes
Recipe adapted from Allrecipes.
