La Mora Romagnola
Easy Maple Syrup Candies – A Fun Homemade Treat
I recently tried these easy maple syrup candies on the beautiful blog of an American colleague, Beth from Binky’s Culinary Carnival. The maple leaf shape was so stunning that I just had to give it a try!
Finding a maple leaf mold here in Italy wasn’t easy at all – they’re not very common – but I managed to order one online. It’s quite thin, probably better suited for sugar paste than candy, but the results were wonderful anyway.
I also had some leftover maple syrup in the fridge, which I rarely use despite being a big pancake fan. Fun fact: I love my pancakes “naked,” no syrup needed! Beth emphasizes in her recipe to always use real maple syrup, not imitation. In Italy, imitation maple syrup isn’t available, so that wasn’t an issue for me – still, it’s a great tip to share.
One more tip: you’ll need a candy or cooking thermometer to check the sugar temperature for perfect results.
And here we go with the recipe!
Easy maple syrup candies.
Ingredients
- 1 cup maple syrup
- 1/2 tbsp butter ( salted or unsalted, I used salted)
- some oil or grease to oil the mould
Instructions
- Lightly grease the leaf mould
- Put the maple syrup in a big pan, it will bubble heavily and could exit the pan.Turn on the fire until it bubble, add butter and mix very well.
- Control with a thermometer the temperature, it should be very close to 115°C/240°F.At that point remove from heat and mix vigorously until the caramel turns opaque and looses the shine.
- Quickly pour it into the moulds and let the candies harden.
- The tricky part of this recipe is understanding when it's time to pour the caramel: if too little mixing the candies will not harden, too much mixing and it will harden too fast.In this case just put the caramel on fire again and restart the procedure.
- You can keep the candies stored into a metal box.
