Recipe By Islandgirlchef
Rating
Published Apr 2nd
Prep 1m Cook 10m Additional 40m Ready In 51m
Servings 18 maple leaves Calories 113.2

Pure, creamy, melt-in-your-mouth maple candy using only pure maple syrup! It’s a treat almost like fudge. Add anything you want like chopped nuts. Use small maple leaf molds or other pretty shapes.

Recipe Ingredients

  • 2 cups pure maple syrup
  • ½ cup chopped walnuts

Cooking Directions

  1. 1 In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
  2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
  3. 3 Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
  4. 4 Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

Nutrition Facts

  • Calories 113.2
  • Carbohydrate 23.9 g
  • Fat 2.2 g
  • Fiber 0.2 g
  • Protein 0.5 g
  • Saturated Fat 0.2 g
  • Sodium 3.2 mg
  • Sugar 20.9 g

Reviews

  1. This is a very easy recipe. Some suggestions: 1- use a candy thermometer with a setting for soft ball stage. 2- lightly grease the sides of your pan, it keeps the syrup from boiling up 3- do not stir while bringing to 235' then turn off the burner and let cool 4-cooling down time depends - Read more ...
  2. The directions are slightly misleading. It took me four tries, but on that fourth try, oh man, the resulting candy was delicious. So here are my suggestions from a first time candy maker: 1. Make sure the candy thermometer isn't touching the bottom of the pot. 2. It doesn't take nearly 10 minutes for the - Read more ...
  3. Maple candy is delicious, but part of what makes it so festive is the kind of mold. I haven't made a bunch of candy and didn't realize that the best mold would be small and rubber--this candy is too soft to unmold easily from rigid candy molds. Here's some trouble-shooting that worked for me: I - Read more ...
  4. YUM! I cannot believe that we did it! My sisters and I decided to give this a try with 1/2 cup of maple syrup because we have never made any candy. We used a 1q pot and stirred occasionally until the thermometer read 235f. As soon as the temp hit 175f we stirred quickly and - Read more ...
  5. This is an excellent recipe, and it works well. For those who are having trouble, I suspect (but don't know) you have never, or rarely, made candy or fudge. It takes practice. The person who ended up with bricks crumbling over-boiled the syrup. The person who ended up having to use a mixer under-boiled it. - Read more ...
  6. This is the best recipe I have found for Maple Candy (which is my favorite!) Be advised though! It takes practice to determine the correct time to pour off. This is my third batch and I am still getting the hang of it. The candy turns out perfect for me, but my goal is for - Read more ...
  7. By far the easiest and most accurate description of how to make maple sugar candy. This is the soft candy style, not the rockhard style. Follow the directions to the letter and you'll get this right. If the syrup starts to bubble over the pot, add a drop or two of vegetable oil. I made - Read more ...
  8. Yummy. Be ready at step 3...as soon as it changes color add the walnuts and pour into molds. Do not hesitate or you will have maple sugar!!
  9. I give this 3 stars because the directions were off, not because of taste. The taste was very good, how can you go wrong with pure maple syrup? Here is what happened. I used just 1 1/2 cups of syrup because that was all I had, but it took no where near 5 minutes of - Read more ...
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