“Pure, creamy, melt-in-your-mouth maple candy using only pure maple syrup! It's a treat almost like fudge. Add anything you want like chopped nuts. Use small maple leaf molds or other pretty shapes.” - by Islandgirlchef
Ingredients
Adjust Servings
Original recipe yields 18 maple leaves
Directions
- 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.
Nutrition
Amount Per Serving (18 total)
- Calories
- 113 cal
- 6%
- Fat
- 2.2 g
- 3%
- Carbs
- 23.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (41)
Rate This Recipe
"I give this 3 stars because the directions were off, not because of taste. The taste was very good, how can you go wrong with pure maple syrup? Here is what happened. I used just 1 1/2 cups of syrup b..." See moreecause that was all I had, but it took no where near 5 minutes of stirring to change color and get creamy, more like 30 seconds. I kept stirring, thinking it this couldn't be the creamy consistenecy the recipe was talking about, since it was no where near 5 minutes. Dopey me, I was left with stiff, unmanageable maple sugar. No way it was going in a mold, I put it in a small rectangular dish hoping to cut it into little cubes to serve. But, when I went to cut it, the whole thing crumbled. Now it is a mess of crumbled maple sugar, although it is very tasty. Much of this was my error, I realize, but beware of the stirring time..."
NADROJ451
"By far the easiest and most accurate description of how to make maple sugar candy. This is the soft candy style, not the rockhard style. Follow the directions to the letter and you'll get this right..." See more. If the syrup starts to bubble over the pot, add a drop or two of vegetable oil. I made this without nuts."
RedMtl
"This is an excellent recipe, and it works well. For those who are having trouble, I suspect (but don't know) you have never, or rarely, made candy or fudge. It takes practice. The person who ende..." See mored up with bricks crumbling over-boiled the syrup. The person who ended up having to use a mixer under-boiled it. The latter is easily corrected by putting the syrup back on the stove for probably another minute. The first thing I'd check is the thermometer, if you were using one. It may be off -- try it in boiling water, as that is something which is consistent in temperature. If it is off there, then it is off for everything else. If you are not using a thermometer (it is not needed) the timing and mixing will come with practice. Try making fudge first -- it is a bit more forgiving. Also, try leaving out the nuts the first couple of times. This will allow you to learn the proper consistency of the mix for moulding."
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