Maple Syrup Candies
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Fill a large pot partially with water
2
Bring to a boil, and note the temperature of the boiling water with a candy thermometer
3
(Since water boils at different temperatures in different locations, it is important to follow this step
4
) Set some candy molds into a jelly-roll pan
5
Set aside
6
(If using metal or wood molds, lightly grease them
7
) Empty the large pot and place the syrup in it
8
Add a few drops of oil
9
(Boiling maple syrup will foam up; the oil keeps the foam down
10
Buttering the rim of the pot will also help
11
) Boil carefully over high heat, without stirring, until the temperature of the boiling syrup is 28°F/17°C above the boiling point of your water (212°F/100°C at sea level)
12
Remove from the heat and let cool for 3 to 5 minutes
13
Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period
14
Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken
15
(This is the tricky part; if you stir too long the thickened syrup will “set up,” or harden, in the pan
16
If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over
17
But if you don’t stir long enough, the sugar may not “set up” in the molds at all
18
) Carefully pour the candy into the molds
19
It’s helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds
20
Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy
21
Fill a large pot partially with water
22
Bring to a boil, and note the temperature of the boiling water with a candy thermometer
23
(Since water boils at different temperatures in different locations, it is important to follow this step
24
) Set some candy molds into a jelly-roll pan
25
Set aside
26
(If using metal or wood molds, lightly grease them
27
) Empty the large pot and place the syrup in it
28
Add a few drops of oil
29
(Boiling maple syrup will foam up; the oil keeps the foam down
30
Buttering the rim of the pot will also help
31
) Boil carefully over high heat, without stirring, until the temperature of the boiling syrup is 28°F/17°C above the boiling point of your water (212°F/100°C at sea level)
32
Remove from the heat and let cool for 3 to 5 minutes
33
Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period
34
Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken
35
(This is the tricky part; if you stir too long the thickened syrup will “set up,” or harden, in the pan
36
If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over
37
But if you don’t stir long enough, the sugar may not “set up” in the molds at all
38
) Carefully pour the candy into the molds
39
It’s helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds
40
Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy