RECIPE: Maple Candy



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.

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maple candy with maple syrup bottle

RECIPE: Maple Candy

  • Yield: 1421 candies, depending on the candy molds you use. 1x


Pro tip: Try adding these candies to tea as a delicious sugar replacement. 


  • 2 cups pure maple syrup


  1. 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).
  2. Remove from heat and cool to 175°F (80°C) without stirring, about 10 minutes.
  3. Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, 4‒7 minutes. 
  4. 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.



Recipe adapted from Allrecipes.

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Janelle Carlson
Janelle Carlson
Janelle Carlson is a graduate student at the University of Bayreuth. Her work has also been featured in The Dirty Spoon, Responsibility Statecraft, and The International Journal of Yazidi Studies.
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