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A classic New England treat made from pure maple syrup. This simple recipe creates delightful, melt-in-your-mouth candies with an intense, rich maple flavor. Perfect for gifts or a sweet indulgence.
For 24 servings
Prepare Molds and Thermometer
Boil the Maple Syrup
Cool the Syrup
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A classic New England treat made from pure maple syrup. This simple recipe creates delightful, melt-in-your-mouth candies with an intense, rich maple flavor. Perfect for gifts or a sweet indulgence.
This new_england recipe takes 75 minutes to prepare and yields 24 servings. At 69.65 calories per serving with 0.01g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Stir to Crystallize
Mold the Candy
Set and Store
Stir in 1/2 cup of finely chopped toasted walnuts or pecans during the last 30 seconds of stirring, just before molding.
After pouring the candy into the molds, sprinkle a tiny pinch of flaky sea salt on top of each one before it sets.
Add 1/4 teaspoon of ground cinnamon or a pinch of nutmeg to the maple syrup before you begin to boil it for a warm, spiced flavor.
Pure maple syrup is a natural source of essential minerals, including manganese, which is important for bone health and metabolism, and zinc, which supports immune function.
Unlike refined sugars, maple syrup contains various antioxidants, including polyphenols, which can help combat oxidative stress in the body.
As a less processed alternative to white sugar, maple syrup retains more of the natural compounds from the maple sap, offering a more complex flavor and a slightly better nutritional profile.
Grade A Amber Color, Rich Taste is the classic choice. It provides a balanced, robust maple flavor. Lighter grades will have a more delicate flavor, while darker grades will be more intense and mineral-heavy.
Graininess is usually caused by stirring the syrup while it's boiling or cooling, which forms large sugar crystals. If the candy is too hard and glassy, it was likely either cooked to too high a temperature or stirred before it cooled down to 175°F (80°C).
It is highly discouraged. Precision is key. However, you can use the 'soft-ball' test: drop a small amount of syrup into a glass of cold water. If it forms a soft ball that flattens when removed, it's ready. This method is less reliable and requires practice.
Store the candies in a single layer in an airtight container at room temperature. Do not refrigerate, as the moisture can make them sticky. They are best consumed within two weeks for optimal texture.
Maple candy is a confection made almost entirely of sugar, so it should be considered a treat and eaten in moderation. While pure maple syrup contains some minerals and antioxidants not found in refined sugar, it is still a high-calorie sweetener.
A single piece of maple candy (approximately 25 grams) contains around 90 calories, almost exclusively from carbohydrates (sugar).