![]() If, for some reason, the candy does not set or crystalized too fast to pour, add a tablespoon of water, reheat the syrup to the soft ball stage, and try again.PURE VERMONT MAPLE SYRUP AND OTHER LOCAL MAPLE TREATS.At that point, it will go from liquid to solid in a matter of seconds. Start pouring the syrup out of the pot right after it crystallizes.You can find the boiling point of your particular location by boiling water and checking the temperature. For the very best results, you will need to boil this syrup 32-34☏ above the boiling point of water where you are.The few drops of vegetable oil will keep the maple syrup from bubbling over as it gets close to the softball stage.You will need a high-sided pot and a candy thermometer to make this.Gemma’s Pro Chef Tips For Making Homemade Maple Candy To make Maple Syrup Candy, you will want your candy to be in the softball stage before you remove it from heat, which means your thermometer should read 235-245☏ (112-116☌). Temperature is incredibly important when making candy, and while there are ways to test what stage you are in, I do say you need a candy thermometer for this recipe. There are 7 stages sugar goes through when you are cooking it for candy making: thread, softball, firm-ball, hard-ball, soft-crack, hard-crack, and caramel. What Are The Stages Of Sugar In Candy Making? 9×5-inch (23×12 1/2-cm) loaf pan or silicone maple leaf candy molds.It’s the only ingredient, so make sure you get a good quality one as well! I like to use dark maple syrup because I love the more robust maple flavor, but you can also use Golden Amber (Grade A) if you like something milder.ĭo not use “pancake syrup!” It is not the same as maple syrup. It is essential that you use pure maple syrup to make maple candy. The oil helps prevent the foam from rising! What Type Of Maple Syrup Should I Use For Maple Candy? However, if this is your first time, or you’d really like to avoid a mess, add a few drops of oil to your maple syrup as it starts to enter the hard ball stage when the maple syrup starts to foam. If you’re a purist, feel free to omit the few drops of vegetable oil in this homemade maple candy recipe completely. I typically butter just the rim of my saucepan, but some candy makers also butter the sides of their saucepan. The reason why you want to butter your saucepan is to help prevent your maple syrup from boiling over. In fact, this is somewhat common practice when you’re making any candy. ![]() While this candy recipe requires only maple syrup, I recommend buttering the rim of your saucepan with butter. Why Do You Butter Your Saucepan When Making Maple Candy? Give this easy candy recipe a shot! I love having these candies around to serve (and impress!) my guests if you wrap them in pretty paper, they make a great gift.Īnd if you love everything maple, don’t miss my new cookbook, Bigger Bolder Baking Every Day! Maple candies are a bit more firm than fudge, with an almost sandy-like texture because of all the sugar crystals that melt perfectly in your mouth. The texture is a bit more unexcepted, as most of us are familiar with maple syrup as a liquid. That’s what this candy tastes like because Homemade Maple Candy is made with just maple syrup, excluding butter that is used to rim your saucepan and a couple of drops of vegetable oil, which is optional. Pure Maple Candy is a staple in the northeast of the states and Canada, but this old-school candy is a bit hard to describe to people who have never had it before.Įxplaining the flavor is easy - picture maple syrup. WHAT YOU GET: Old school, classic Pure Maple Candy’s iconic flavor is that of pure maple syrup - because that’s all it is! There’s no candy that’s more simple. Please see my full disclosure for details.
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