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 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.
HARD MAPLE CANDY
During the war, the women at my grandmother's church would donate sugar rations throughout the year so they'd have enough to make candy as a fund-raiser each Christmas. I'm lucky enough to have inherited this tried-and-true recipe. -Dorothea Bohrer, Silver Spring, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-3/4 pounds.
Number Of Ingredients 5
Steps:
- Grease a 15x10x1-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300° (hard-crack stage), stirring occasionally. , Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
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