MAPLE CANDY
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 2
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 CANDY
Maple syrup candy is so good, and so easy I was surprised nobody had submitted a recipe for it. This is just a quick one from a store cook book, but it is very good.
Provided by Kevin Young
Categories Candy
Time 30m
Yield 16 candies
Number Of Ingredients 2
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.
Nutrition Facts : Calories 105, Fat 0.1, Sodium 3.6, Carbohydrate 27, Sugar 24
MAPLE SPONGE CANDY
Make and share this Maple Sponge Candy recipe from Food.com.
Provided by Alia55
Categories Candy
Time 30m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9 x 9-inch pan and set aside.
- In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
- Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
- Continue cooking without stirring until a candy thermometer reads 300°F Remove from heat and quickly stir in the soda; mix well.
- Pour into prepared pan. Do not spread.
- Cool and break into pieces.
Nutrition Facts : Calories 40.3, Sodium 85.2, Carbohydrate 10.4, Sugar 9.7
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 :
SPONGE CANDY
Make and share this Sponge Candy recipe from Food.com.
Provided by Alia55
Categories Candy
Time 40m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy saucepan, combine sugar, corn syrup and vanilla.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Cook, without stirring, to 290-300°F.
- Remove from heat.
- Quickly stir in baking soda.
- Mix well.
- Turn into a deep, buttered 9 x 13-inch pan.
- Cool, then break into pieces.
- Dip into melted chocolate.
MAPLE SPONGE CANDY
This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!
Provided by Allrecipes Member
Categories Candy
Yield 8
Number Of Ingredients 4
Steps:
- Butter a 9x9 inch pan and set aside.
- In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
- Remove from heat and quickly stir in the baking soda.
- Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 39.9 g, Sodium 338.7 mg, Sugar 29 g
MAPLE SPONGE TOFFEE
I had an amazing sponge toffee on a trip to a maple syrup refinery, so I was excited when I saw this recipe on the Globe and Mail newspaper. I have had it in other places, called "seafoam", but the maple syrup makes a nice difference. I have yet to try this particular, but I do not want to lose this recipe.
Provided by Spacemonkey
Categories Dessert
Time P2DT2h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a metal mould with parchment paper.
- In a large pot, cook sugar, syrup and water together.
- When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
- Pour into mould.
- Set aside to cool.
- Crack into pieces to enjoy!
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