This candy recipe is really easy and you can use any moulds that you like! We used maple leaves as we were having a fall wedding but it's up to you.
- 1 (398 mL or 14 oz) can pure maple syrup, grade B or "the dark amber stuff"
- 1/2 tsp cream of tartar
- 1 tbsp butter (not margarine)
- candy thermometer
- candy molds
- vegetable oil spray
- A good pot like a Dutch oven
- smaller container with a spout (like a creamer)
- large plastic freezer bags
Lightly spray the molds with vegetable oil so that the candy will come out easily while you bring the can of maple syrup, cream of tartar and butter to a boil. Stir the ingredients together slightly (just to mix it together) and add the candy thermometer. Then, let it boil without stirring until the candy thermometer reads 235 degrees (soft ball stage). Then, pour from the pot into the smaller container with a spout (it's just easier to handle). Now move fast! Pour into the molds until each candy is 3/4 full. Move quickly as the sugar darkens the longer it is removed from the heat.
Let cool on the counter for about 15 minutes then tap the back to pop the hard candy out of the molds and into a large resealable freezer bag. Eat or store in the freezer for between three to six months.
These are the hard, clear amber candies that you suck on. For the creamy maple candy, try this recipe
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