MAPLE FUDGE WITH MAPLE SYRUP
This yummy sweet is one of my childhood favorites... it's the best homemade maple fudge. If you like walnuts, don't forget to add them.
Provided by asotero
Categories Desserts Candy Recipes Nut Candy Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Line an 8x8-inch baking pan with waxed paper. Butter the paper.
- Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
- Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
- Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 37.8 g, Cholesterol 24.2 mg, Fat 10.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.7 g, Sodium 32.2 mg, Sugar 33.7 g
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 TAFFY
Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors, pulse ice in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 16
Number Of Ingredients 1
Steps:
- Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
- Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.
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 rhonda
Categories Desserts Candy Recipes
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
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 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.
14 MINUTE MAPLE CANDY
Here's a recipe a friend sent when I wanted to make homemade maple candy. Let me know what you think of it!
Provided by KitchenCraftsnMore
Categories Candy
Time 1h
Yield 1 pan of fudge
Number Of Ingredients 5
Steps:
- Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached.
- Remove from heat, add the nut meats and extract and stir for 5 minutes.
- Pour into buttered pans and when cool, cut into squares.
Nutrition Facts : Calories 5290.2, Fat 193, SaturatedFat 85.3, Cholesterol 387.3, Sodium 540.7, Carbohydrate 906.1, Fiber 12.3, Sugar 766.9, Protein 29.4
MAPLE LEAF CANDY
Maple leaf candy is an authentic classic candy made with just two ingredients-maple syrup and butter. The simply sweet treat makes a great gift.
Provided by Elizabeth LaBau
Categories Dessert Cookies & Candy Candy
Time 1h15m
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- If you are using candy molds, prepare by spraying them lightly with nonstick cooking spray.
- Take a paper towel and wipe off most of the spray; you want just a very thin coating of nonstick spray on the inside.
- Pour the syrup into a medium, heavy-bottomed saucepan and place it over medium heat. (The syrup will bubble up quite a bit, so make sure that the saucepan is large enough so that it will not easily boil over the top.)
- Bring the syrup to a boil; this can take about 15 to 20 minutes.
- Insert a candy thermometer and add the butter.
- Stir until the butter is fully melted and incorporated.
- Continue to cook the mixture until it reaches 240 F on the candy thermometer ( soft-ball stage ), about 35 to 40 minutes.
- Remove from the heat and allow it to cool for 2 to 3 minutes.
- Stir the candy vigorously with a wooden spoon until it thickens, lightens in color, and turns opaque, which should take about 3 to 5 minutes. Stop stirring once it reaches this point because if you continue to stir, it will start to set in the pan and become difficult to pour into the molds.
- Working quickly, spoon the candy into the candy molds.
- Smooth the tops with a small offset spatula.
- Once the candy is poured, it will start to set quickly. Let it sit at room temperature for about 10 minutes.
- Pop them out of the molds.
Nutrition Facts : Calories 74 kcal, Carbohydrate 18 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 16 g, Fat 0 g, ServingSize 24 Maple Leaves (24 Servings), UnsaturatedFat 0 g
MAPLE SYRUP CANDY
Make and share this Maple Syrup Candy recipe from Food.com.
Provided by MadCity Dale
Categories Low Protein
Time 35m
Yield 24 2 oz. pieces
Number Of Ingredients 2
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.
Nutrition Facts : Calories 68.2, Sodium 3.1, Carbohydrate 17.6, Sugar 15.9
MAPLE SYRUP CANDY
Make and share this Maple Syrup Candy recipe from Food.com.
Provided by Alia55
Categories Candy
Time 30m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Use a heavy-bottom saucepan.
- Boil maple syrup over low heat, stirring until heated to 234F on your candy thermometer.
- Remove from heat and let cool to 110°F
- Beat in vanilla and salt until it is hard enough to be shaped into patties.
Nutrition Facts : Calories 846.5, Fat 0.7, SaturatedFat 0.1, Sodium 106.7, Carbohydrate 216.3, Sugar 191.9
CANADIAN MAPLE SYRUP CANDY OR TAFFY
This recipe will only be of good use to you if you have a Rolling Desserts Ice Tray at home, OR if it is Winter and there is a lot of snow outside!
Provided by Valerie Lugonja
Categories Candy
Time 15m
Number Of Ingredients 5
Steps:
- Place 1 cup of maple syrup into small heavy saucepan; clamp candy thermometer firmly on side
- Bring to a boil; wearing heatproof gloves, stir constantly to avoid over flow, until 235F
- Remove maple taffy from heat; sit until bubbles settle; pour over clean snow in thin strips, winding around popsicle strips almost immediately to avoid taffy freezing first (or just eat the frozen strip)
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.
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- Pack snow or grated ice on a rimmed baking sheet. Press down to create an even layer, and place in freezer.
- Combine maple syrup and ginger in a small saucepan over high. Bring mixture to a boil, stirring often, until a candy thermometer registers 240°F (soft ball stage), about 10 to 12 minutes. Remove from heat.
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