Maple Candy in Sugar Molds

This year I've been really excited to try making different products with our finished maple syrup. I have tried various times in the past, with little success. Historically, we haven't always produced enough syrup to justify "wasting" any on an unsuccessful recipe.

However, we have already produced 7 gallons of syrup this year and the forecast continues to look good for a long sap season. So, the girls and I decided to try making maple candy using sugar molds.

First, we boiled the finished maple syrup to a temperature of 240 degrees. I stirred it continuously while it was heating over the oven. It's best to use a sugar thermometer if you have one in order to be as accurate as possible.

Once the boiling syrup reaches 240 degrees, remove it from the heat and let it cool down to 175 degrees. Do not stir it during this time.

As soon as the syrup reaches 175 degrees, start whisking it until the syrup changes to a lighter color. This will only take a few minutes. The syrup will start to harden immediately. As quickly as possible, spoon the hot syrup into your sugar molds (or any container will work).

Let the sugar molds cool on a cooling rack until they can be removed easily from the molds. They should pop right out and be ready to eat! These make great little gifts for family, friends, and teachers!

Maple Syrup Candy - success!