Maple Candy
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
53
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil
2
Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low
3
Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside
4
Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes
5
Pour the syrup into a heatproof bowl and let cool, 5 minutes
6
Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute
7
Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour
8
Lift out of the pan and cut into pieces
9
Photograph by Sam Kaplan