Description
A Yummy Maple Sugar Candy
Ingredients
Scale
- 2 cups of dark Maple Syrup
- 1 tbsp. butter
- 1 tsp. vanilla (optional)
Instructions
- Add syrup to a large, heavy saucepan
- Bring to a boil. Boil over medium heat, being careful not to burn (Turn down the heat if it starts to smoke or scorch. Do not stir!)
- Boil till it reaches 233 F, the softball stage on a candy thermometer
- Remove from heat
- Allow it to cool to 110F, without stirring
- With a heavy wooden spoon begin to beat the mixture, stirring in vanilla extract if desired
- Beat hard until mixture changes colour and looks creamy
- While it is still malleable spoon into prepared buttered moulds (The change between easy to beat and hard happens quickly so work fast and have the moulds prepared ahead of time.)
- Allow them to cool and harden in the moulds before turning out onto a plate
Notes
- The change between easy to beat and hard happens quickly – so work fast and have the moulds prepared ahead of time
- If you don’t have moulds you can spoon into a buttered glass pan and cut into squares
- It should keep for a month in an airtight tin. For longer storage place the container in the freezer and thaw before serving.
