Maple Candy

Cool the Syrup

• As soon as the syrup reaches 238°F (114°C), immediately remove the saucepan from the heat.
• Place the pan on a heat-resistant surface or wire rack to cool, undisturbed. Do not stir or agitate the pan.
• Let the syrup cool until the temperature drops to 175°F (80°C). This cooling phase is crucial and will take about 15-20 minutes.

Stir to Crystallize

• Once the syrup has cooled to 175°F (80°C), begin stirring it vigorously and continuously with a wooden spoon or heat-resistant spatula.
• The syrup will transform: first, it will lose its glossy sheen, then become cloudy and opaque, and finally thicken to a creamy, peanut butter-like consistency.
• This process requires constant stirring and takes about 3-5 minutes. You'll feel the mixture thicken and become harder to stir.

Mold the Candy

• Work very quickly as soon as the candy reaches the thick, creamy stage.
• Spoon the mixture into the prepared molds, pressing it down gently. If using a pan, spread it evenly.
• The candy will start to set almost immediately.

Set and Store

• Let the candies cool and harden completely at room temperature, which should take about 30 minutes.
• Once firm, carefully remove the candies from the molds.
• Store them in a single layer in an airtight container at room temperature. They are best enjoyed within two weeks.