PURE MAPLE CANDY
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.
Provided by Islandgirlchef
Categories Desserts Candy Recipes Nut Candy Recipes
Time 51m
Yield 18
Number Of Ingredients 2
Steps:
- 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 Facts : Calories 113.2 calories, Carbohydrate 23.9 g, Fat 2.2 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 3.2 mg, Sugar 20.9 g
MAPLE SUGAR CANDY
Steps:
- Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so "candies" come off the sheet pan easily. Eat as is or use as a garnish.
SOFT MAPLE SUGAR CANDY
for some reason my favorite candy has become almost impossible to find in my area! i haven't tried this yet but i have a shiny new candy thermometer and i'm not afraid to use it! this is supposed to be the crumbly, crystallized type you see in maple leaf shapes that melts when it hits your tongue, not the hard candy you suck on. did you know maple syrup is high in calcium? you don't need the coffee filter, it just wont let you enter a recipe with one ingredient
Provided by spiritussancto
Categories Candy
Time 40m
Yield 100 candies?, 30 serving(s)
Number Of Ingredients 2
Steps:
- heat maple syrup to a temperature of approximately 32-34oF above the boiling temperature of pure water (212 degrees F at sea level).
- pour the syrup into a flat pan or trough and allow it to cool undisturbed to at least 200F but not less than 160°F.
- stir until the syrup is soft and plastic.
- pour or pack it into molds. Molded candies commonly set up in 10 to 30 minutes. Candies formed by pouring rather than packing will have an attractive glazed surface.
Nutrition Facts :
MAPLE CREAM CANDY
Make and share this Maple Cream Candy recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 35m
Yield 1 9x9 inch pan
Number Of Ingredients 6
Steps:
- Lightly oil a 9- by 9-inch square pan, or a baking sheet.
- In a small heavy-duty saucepan (about 2 quarts) mix together the maple syrup, sugar, cream, and corn syrup.
- Fit a candy thermometer to the side of the pan and heat until the temperature reaches 236 degrees, tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.
- Remove the pan from the heat and transfer the mixture into the metal bowl of a standing electric mixer.
- Submerge the thermometer in the candy mixture until it has cooled to 110 degrees, which will take a while.
- (tip: you can put the bottom of the bowl in ice water to speed up the process; but dont stir the mixture to cool it down).
- When the temperature is 110 degrees, add the vanilla and beat the mixture until it just begins to thicken and loose its gloss.
- Overmixing will make it grainy, so keep an eye on it.
- Stir in the nuts and spread the mixture into the square pan or onto the baking sheet, forming it into a 9-inch square with your (clean) hands.
- Allow to cool completely, then remove from the pan and cut into squares.
- To remove it from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half.
- Use a metal spatula to pry the candy loose a bit (it will be flexible).
- Invert the pan a shake it to coax the maple cream candy out.
MAPLE SYRUP CANDIES
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Provided by Ken Haedrich
Categories Candy Maple Syrup Dessert Candy Thermometer Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 1 lb candy
Number Of Ingredients 2
Steps:
- Fill a large pot partially with water. Bring to a boil, and note the temperature of the boiling water with a candy thermometer. (Since water boils at different temperatures in different locations, it is important to follow this step.) Set some candy molds into a jelly-roll pan. Set aside. (If using metal or wood molds, lightly grease them.)
- Empty the large pot and place the syrup in it. Add a few drops of oil. (Boiling maple syrup will foam up; the oil keeps the foam down. Buttering the rim of the pot will also help.)
- 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).
- Remove from the heat and let cool for 3 to 5 minutes. 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.
- Stir evenly until the liquid loses its gloss, starts to become opaque, and begins to thicken. (This is the tricky part; if you stir too long the thickened syrup will "set up," or harden, in the pan. If this happens, add a cup of water, and reheat slowly to dissolve the sugar, then start over. But if you don't stir long enough, the sugar may not "set up" in the molds at all.)
- Carefully pour the candy into the molds. It's helpful to have an assistant spread the syrup in the molds while you continue to pour the mixture into the other molds.
- Allow the candies to cool, remove from the molds, place on a rack to dry for a few hours, and enjoy.
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