Indulge in a delectable treat with this easy-to-make and delicious Maple Syrup Candy recipe. With just one main ingredient, pure maple syrup, you can create a mouth-watering candy. Follow our step-by-step instructions and create a fan-freaking-fantastic treat that will leave everyone wanting more.
Maple Syrup Candy is popular during the winter months when maple syrup is harvested. It's a popular springtime and holiday treat in Canada and the northeastern United States.
Take a twist on a classic treat with our Hard Maple Candy. Using just one ingredient, pure maple syrup, and cooking it at a higher temperature, this variation transforms the melt-in-your-mouth confection into a dazzling glass-like candy that offers a unique crunch and intensified maple flavor.
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- Maple Syrup
Calibrate your candy thermometer by inserting it into boiling water and noting the temperature, which should be around 212°F.
Heat maple syrup to 243-244°F in a heavy-bottomed pan. Prepare molds or a baking sheet with parchment paper.
Let syrup cool down to 185°F and mix for two minutes.
Pour into candy molds or onto the parchment-lined sheet and cool for 10 mins before enjoying.
Substituting the main ingredient will result in a candy that is no longer authentic maple syrup candy.
To make Maple Syrup Candy, there are a few pieces of equipment that are important to have on hand:
- Heavy-Bottomed Pan: For boiling maple syrup without burning.
- Candy Thermometer: To accurately measure the temperature of the boiling maple syrup.
- Candy Molds or Baking Sheet: To shape the candy as it hardens.
- Parchment Paper: To prevent the candy from sticking if using a baking sheet.
- Measuring Cup: To measure the maple syrup precisely.
Most Useful Equipment: The Candy Thermometer is the most crucial here. You must know the syrup's exact temperature for the candy to turn out right.
Once the Maple Syrup Candy has hardened, it's important to store it properly to ensure that it stays fresh and doesn't become too sticky or soft. Here are a few tips for storing Maple Syrup Candy:
- Store in an airtight container: To prevent the candy from absorbing moisture and becoming sticky, store it in an airtight container such as a Tupperware or a resealable plastic bag.
- Store at room temperature: Keep the candy at room temperature, away from direct sunlight and heat sources, such as stoves or ovens. Do not refrigerate or freeze the candy as this can cause it to become too hard or even melt.
- Separate layers with parchment paper: If you are stacking multiple layers of Maple Syrup Candy, separate each layer with a piece of parchment paper to prevent them from sticking together.
By following these storage tips, your Maple Syrup Candy should stay fresh and delicious for up to two weeks.
When making maple syrup candy using this recipe, the most important thing to know is that you need to heat the maple syrup to a specific temperature of 243-244°F, which is 32°F above the boiling point of water, and then let it cool down to 185°F before pouring it into candy molds or onto a baking sheet. To ensure accuracy, it's also important to calibrate your thermometer by testing it in boiling water beforehand. If you don't heat the syrup to the right temperature or let it cool down enough, the candy may not set properly and won't have the desired texture. So, be sure to follow the instructions carefully and use a candy thermometer to monitor the temperature.
Pure maple syrup made solely from the sap of maple trees is the best type for making maple candy. Grade A dark amber or Grade B maple syrup is often preferred for its strong, rich flavor.
To calibrate a candy thermometer for making maple candy, you can test it in boiling water. Boil water in a pot and insert the thermometer into the boiling water. Note the temperature reading. If the thermometer doesn't read 212°F, adjust your baking temperature accordingly.
The correct temperature to heat the maple syrup when making maple candy is 243-244°F, which is 32°F above the boiling point of water. This temperature will cause the syrup to reach the soft ball stage, which is the point at which the syrup will harden into candy.
To prevent maple candy from crystallizing or becoming grainy, heat the syrup slowly and avoid mixing it. Adding a small amount of cream of tartar can also help prevent crystallization.
Although a candy thermometer is the most accurate way to measure the temperature of maple syrup for making candy, it's possible to do it without one. However, it requires experience and skill to judge the correct temperature by eye and texture.
2 cups of Maple Syrup
1. Before you start making maple candy, it's important to calibrate your thermometer.
2. Boil water in a pot.
3. Insert the thermometer into the boiling water.
4. Note the temperature reading. It should be 212°F. If not, adjust the rest of the baking temperature.
Maple Syrup Candy
1. In a large and heavy-bottomed pan, pour the maple syrup.
2. Heat the maple syrup to 243-244°F, which is 32°F above the boiling point of water. Remember to check the boiling water temperature beforehand to ensure accuracy.
3. While it's heating, prepare your molds or a baking sheet lined with parchment paper.
4. Remove the pan from heat and let the mixture cool down to 185°F.
5. Start mixing the mixture for about two minutes until the color becomes lighter before.
6. Quickly pour the mixture into candy molds or onto a baking sheet lined with parchment paper.
7. If done correctly, it will take about 10 minutes for the candy to harden. Then, remove the candy from the molds or break it into pieces if you used a baking sheet.
8. Share & enjoy 🙂
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: maple candy, homemade candy, maple syrup recipes, candy thermometer, heavy-bottomed pan, easy dessert recipes, candy molds, boiling point
There are a few things to keep in mind when making maple candy:
- Be careful when working with hot syrup, as it can cause burns. Use protective gear, such as oven mitts or gloves, and keep children away from the area.
- After making the candy, store it in an airtight container at room temperature to prevent spoilage or contamination.
By following these food safety guidelines, you can ensure that your maple candy is safe and enjoyable to eat.