2 Ways Maple Syrup Candy Food

PURE MAPLE CANDY

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.

MAPLE CANDY

Steps:

• Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes. Pour the syrup into a heatproof bowl and let cool, 5 minutes.
• 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. Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour. Lift out of the pan and cut into pieces.

MAPLE SYRUP CANDIES

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.

2 WAYS - MAPLE SYRUP CANDY

Steps:

• 1. 1ST Way Maple Syrup Candy _________________________ 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. **** This is like the fancy garnish we have all seen on some recipes that are surrounded by hard candy, for example: Donut trees.
• 2. 2ND Way Maple Syrup Candy _________________________ Prepare your molds or pans by spraying them with nonstick cooking spray. Pour the syrup into a medium heavy-bottomed saucepan over medium heat. The syrup will boil quite a bit, so you want to have a saucepan large enough so that it will not easily boil over the top. Cooks about 10 minutes. Insert the candy thermometer and add the butter to the syrup, stirring to incorporate. Bring the syrup to 240 degrees (soft-ball stage) and remove from the heat. Allow to cool for 2-3 minutes, then beat with a wooden stick until it thickens, lightens in color and turns opaque, 3-5 minutes. Stop stirring once it reaches this point, because you do not want it to set completely in the pan. Either spoon into molds or into a cake pan or baking sheet. Let molds cool about 7 minutes before removing candies. If pouring into a pan, cut with knife into squares (can use cookie cutters also), do this before candy completely hardens...work fast!

MAPLE SYRUP CANDY

Steps:

• Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
• Remove from heat and allow to cool to 200 degrees.
• Stir constantly until syrup becomes sugary.
• Pour into molds (something about the size of a caramel candy).
• When candy is cool, you can remove from molds.

MAPLE SYRUP CANDY

Steps:

• In a sturdy saucepan with high sides, bring the maple syrup to a boil. Be carefull to not scorch, use medium heat. Occasionally stir.
• Allow the syrup to continue boiling without stirring until the Candy Thermometer reads 233°F Be careful the syrup doesn't boil over - once maple syrup finally decides to boil, it really boils.
• When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110°F.
• Optionally to stir until gets stiff.
• Pour into candy molds and cool on rack or double thick towel.