When I heard about Shannon’s Maple Sugar candies- i had to ask her to guest post. This is one of my favorite kinds of candy- can’t wait to make them- thanks Shannon!
New England Maple Sugar Candy- by Shannon
With fall just around the corner, this candy recipe is perfect for the changing seasons! In particular, this recipe is another great use for all that maple syrup you’re sure to pick up while leaf peeping throughout New England and parts beyond. As quick as it is simple, this is one of the few recipes you’ll encounter that is not only easy, but where the ingredients are fewer than the supplies needed.
Thick bottomed sauce pan (cast iron or otherwise)
Candy molds or small pan with a raised lip, covered in lightly oiled foil
Ingredients (below makes about 30 small round candies):
1 cup maple syrup
1 cap full vanilla extract
1 tablespoon butter
- Add the Maple syrup, vanilla and butter to sauce pan over medium heat. Stir with metal spoon until butter is dissolved.
- Place candy thermometer so the tip settles firmly in the syrup.
- Bring to a slow boil over medium heat, until the temperature just reaches 235C, or soft ball stage (about 10 minutes)
- Once 225C is reached, remove pan from heat and let the syrup sit, without stirring, until the temperature reached 174C (about 10 minutes)
- Begin stirring with the wooden spoon, slowly moving the syrup around.
- Do this until the resistance and color of the syrup JUST begins to change. Begin quickly spooning into molds or pouring onto the foil covered baking pan.
- Let the candy sit and cool for at least 15 minutes before either popping out of molds or cutting up into squares (or other desired shape)
- Cadies can be consumed immediately, or put into plastic or glass container to be stored in the fridge for up to one month.