Seen 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 beautiful I had to give a try!
Finding the maple leaf mould here wasn’t easy at all as they’re not a thing in Italy but I managed to find one online; it’s very thin, maybe more for sugar paste than candy but the result has been great anyway!
I also had some leftover maple syrup in the fridge and I gladly got rid of it as I seldom use it, even if I’m a great pancake eater: I love them “naked”!
Beth says in her recipe to be careful and use only real maple syrup, not imitation: in Italy imitations are not available so it wasn’t a problem of mine but I share with you this precious hint.
I also want to advice you you will need a cooking thermometer to check sugar’s temperature.
Here we go with the recipe: I know seo would love a loooong intro, long random rants to keep you on the page as long as possible but it’s not my style, really!
Easy maple syrup candies.
- 1 cup maple syrup
- 1/2 tbsp butter ( salted or unsalted, I used salted)
- some oil or grease to oil the mould
- 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.