|Molded Maple Sugar Candy|
|Heating the maple syrup and butter to 235 degrees|
|The mixture will boil A LOT so make sure you stand back.|
|At 220 degrees the syrup is golden brown and very bubbly.
Only 15 more degrees to go!
|Letting the syrup cool to 180 degrees;
Remember not to stir until it cools down enough.
|I used a heart silicon mold to pour the syrup into.|
|A nicely molded piece of maple sugar candy|
One of my husband’s favorite special treats is maple sugar candy. I remember him buying a little baggie of molded maple goodness and sharing it with me on one of our first dates. I never realized before that I could make it myself at home, and I honestly can not boast enough about this recipe.
There are only a few things you need for this recipe: pure maple syrup, a tad bit of butter, a good quality candy thermometer, and a small pot. The trick to this candy is in keeping a very close eye to the temperature of the maple syrup/butter mixture as it heats. The syrup will shoot up to over 200 degrees fairly well, then it kinda hangs out around 220 degrees for a while. Then, out of nowhere, the temperature will shoot up again to 235 degrees. At this point (or a couple of degrees after) you should take the pot off of the heat. Then don’t do a thing. Just watch the temperature go back down and as hard as it may seem, DO NOT STIR until it reaches 180 degrees. (This will take around 10 minutes or so). Then you can stir, stir away with a wooden spoon until the mixture thickens and starts to glisten with a tiny bit of light color. At this point you need to IMMEDIATELY begin pouring the syrup into molds before it hardens completely. Believe me, once you try this recipe, you’ll know what I’m talking about.
And in case you wonder how the maple sugar candy tastes, it is just as divine as what you buy at the farmer’s market. It is super sweet, melt-in-your-mouth, maple supreme deliciousness.
- 1 cup pure maple syrup
- 1 Tablespoon salted butter
- Place maple syrup and butter in small saucepan. Cook over medium heat, stirring occasionally, until candy thermometer reaches 235 to 237 degrees.
- Immediately remove from heat and set aside to cool. Do NOT STIR. Let cool to around 180 degrees.
- Once mixture has cooled to 180 degrees, stir briskly with a wooden spoon until mixture thickens and becomes creamy. This will take around 3-4 minutes. As soon as the mixture shows the slightest hint of growing lighter in color, begin pouring into silicone molds.
- Cool candy in molds at least 10 minutes and remove.