This Maple Candy is made with only one ingredient: pure maple syrup! There is no added sugar or flavorings. Maple syrup is boiled and cooled to form a sweet, melt-in-your-mouth treat. It’s especially popular in Canada and the northeastern United States, particularly in regions where maple syrup is produced. Make them in maple leaf molds for cute results!
This maple candy has a soft, creamy texture that melts in your mouth, and it has the most wonderful maple flavor. It’s a fun fall confection to make and share. Using silicone molds works best as it makes removing the candy from the mold super easy.
Only One Ingredient Needed!
All you need is pure maple syrup to make this recipe. Don’t use the processed stuff that you might buy to put on pancakes. Use PURE maple syrup!
You can buy the maple leaf candy molds on Amazon. They’re so cute!
How to make Maple Syrup Candies:
The full, printable recipe is in the recipe card at the end of this post.
- Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring the maple syrup to a boil in the saucepan over medium-high heatuntil syrup reaches 235℉ (110℃).
- Remove from heat and cool to 175℉ (about 10 minutes).
- Stir the mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 3 minutes.
- Pour into molds. Scrape the excess off the top with a knife. Allow to cool at room temperature until set.
- Unmold the candy. Store in an airtight container for up to 1 month.
Tools needed:
Maple Leaf Candy Molds: You can also use these to make ice cubes or small brownies!
Candy Thermometer: Be sure to buy one that has a clip that can attach to the pan.
Recipe Tips
- Make sure you let the candies cool completely before storing them. Otherwise, warm candies might stick together.
- Don’t refrigerate the candies or keep them in a humid environment. That would cause them to draw in moisture and soften.
- Store maple candy in an airtight container in a cool, dark place to prevent them from becoming sticky or absorbing moisture. They’re best when eaten within a couple of weeks.
- Use fresh, high-quality maple syrup — darker syrup has a richer flavor.
- A candy thermometer is essential to hit the right stage.
What I Love About This Recipe:
- They’re darn cute.
- They’re so tasty!
- It’s a fun way to add maple flavor and sweetness to an Old Fashioned cocktail (in place of simple syrup!)
Fun Facts about Maple Syrup:
- Due to rationing during the Second World War, Canadians were encouraged to sweeten their food with maple syrup instead of sugar.
- Of the 132 species of maple trees, only 3 species are used to make maple syrup. Black maple, red maple, and sugar maple are popular choices for syrup producers due to the high sugar content of the sap.
- One tree can produce up to 15 gallons of sap per year. 40 gallons of sap can make 1 gallon of syrup!
- Most of the world’s maple syrup comes from Quebec.
- Maple farming is very weather-dependent. Producers typically start tapping trees in early spring, when the trees and their sap begin to thaw. In a good year, the sugaring season will last between four and six weeks.
Maple Candy
Ingredients
- 2 cups pure maple syrup
Instructions
- Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235℉ (110℃).
- Remove from heat and cool to 175℉ (80℃) without stirring, about 10 minutes.
- Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 3 minutes.
- Pour into molds. Scrape the excess off the top with a knife. Allow to cool at room temperature until set.
- Unmold the candy. Store in an airtight container for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
