Making maple syrup was the hard part. Here’s how to turn your homemade maple syrup into maple candy!
Homemade maple cream, candy and sugar. Incredibly easy. Incredibly tasty. And will impress your friends and family!
Calibrate Your Thermometer
Gather Your Supplies
In addition to maple syrup and a deep pot (not pictured), to make maple cream, candy, and sugar in one go, you need a candy thermometer (or maple syrup finishing thermometer), a shallow pan, parchment paper, vegetable oil, a bowl of ice, an empty bowl or two, and a wooden spoon. If attempting to make all three in swift succession, you will need a helper, a standing mixer, or more than two arms.
Heat to 246°F, No Stirring!
The first step is to heat your syrup back to boiling on medium heat. Once boiling, we watched, without stirring, while the temperature approached 246 °F or 34 °F above the boiling point of water.
Sometimes, the syrup bubbled up and almost went over the side of the pot. To battle the dreaded boilover, we smeared a little vegetable oil on the back of a wooden spoon and “pet” the bubbles with it to calm them down. Even though the process of obtaining the right temperature took 40 minutes, we watched it closely the whole time. The last 5°F only took 5 minutes, so make sure you’re close by for those last few degrees! Hell hath no fury like burned maple on an appliance.
Prepare Your Candy Mold
We used a bread tin as our candy mold. It makes a large rectangle of candy you can then cut into bite-size pieces. We prepared the bread tin by lightly oiling a piece of parchment paper and using it to line a 10″ metal bread pan. Getting the corners just right was probably the trickiest thing about making the candy. (For fancy, shaped candies, you can purchase a candy mold.)
Cool Slightly and Stir
When the batch reached 246 degrees, we poured the candy mixture into a small bowl and let it cool for 5 minutes. We then stirred it with a wooden spoon until it started looking lighter and thicker. This took another 5 minutes. We then poured it into the lined bread pan, did our best to make it flow evenly throughout, and set it on the counter to cool completely. This took at least an hour.
When cooled to room temperature, we lifted the candy from the bread pan with the parchment paper, set it on a cutting board, and cut it into cubes. From about a third of a gallon of syrup, we made about 1 lb. 3 oz. of maple candy.
Other Ways to Prepare Maple
Quick Start Directions for Maple Candy:
- boil syrup to 246 °F (or boiling point of water plus 34)
- do not stir
- cool for 5 minutes
- stir until lighter and thicker (5 minutes)
- pour into shallow pan lined with lightly oiled parchment paper
- cool to room temperature before cutting into cubes
- store sealed at room temperature
Happy Sugaring from our family to yours!