RECIPES

Maple Candy

• Pure Maple Syrup
  (Grade A Light Amber or Medium Amber works best.)
  • A quart (4 cups) will make 2 pounds of candy.
• A few drops of butter or vegetable oil.

• Deep cooking pot or pan.
• Candy thermometer capable of measuring to 240° F.
• Candy molds. Rubber molds work best, or lightly greased metal or wood molds.

1. Fill pan partially with water and the thermometer.
2. Bring to a boil, and note the temperature of the boiling water. (Since water boils at different temperatures in different locations--depending on air pressure, it is important to follow this step).
3. Empty the pan. Place syrup in pan; using a deep pan as the boiling syrup will foam up fairly high when boiling. Add a few drops of oil or butter. (This helps to keep foam down). Also, buttering the rim can be an effective technique for keeping foam down.
4. Boil carefully over high heat without stirring, until temperature of the boiling syrup is 28° above the boiling point of the water. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch It! (This is not a place for children nearby, as the boiling syrup is VERY hot, and can stick and burn).
5. Remove from heat, and let cool for 3-5 minutes.
6. Stir evenly (don't beat) until the liquid looses its gloss and starts to become opaque. This should take a few minutes. Be careful not to stir too long as the thickened syrup will "set up" (harden) in the pan.
7. If this happens, add a cup of water, and re-heat slowly to dissolve sugar, then start over. If you don't stir long enough, the sugar may not "set up" in the molds at all.
8. Pour carefully into molds. Small aluminum foil pans can be used.
9. Allow to cool, remove from molds, place on a rack to dry for a few hours...enjoy!