Word to the Wise: If you catch the syrup too late, the candy will be coarse-grained, but it will still taste wonderful. If you get it too early, it will set up like a hard candy: clear and brittle. Again, very tasty. My suggestion is that you try making this with small amounts of syrup until you have a feel for when to pour.


  • Maple syrup


1. Prepare your molds by greasing them lightly. Or you can use a single large pan and break the candy into conveniently sized pieces once it cools.

2. Heat the maple syrup to the hard crack stage. This is around 300 F. Precision is not really necessary here, though. What you want to do is get it to hard crack and then hold it there until it just starts to crystallize.

3. At this point, you have to be very fast and somewhat reckless: pour the crystallizing syrup into the molds as fast as possible. If your timing is right, it will form smooth-grained cakes of maple sugar.

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Submitted 6/13/05.
Source: rac.food.recipes Archives
Submitted By: Rick Smith
Maple Sugar Candy