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Maple Magic Candy




Source of Recipe


Internet


List of Ingredients




2 cups real maple syrup

1. Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.

2. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that the syrup doesn’t boil over - once maple syrup finally decides to boil, it really boils. The boiling action is mesmerizing; the syrup’s dark earthy color in such constant motion reminds us that the earth itself is constantly moving and changing, even when it appears to remain the same.

3. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110F.

4. Now it’s time to beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. (It can help to sing when you do this.) You are making a transformation take place: As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.

5. Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy.

Makes about 1 pound of candy.


Recipe