Maple candy can be made in many different ways. Many maple syrup producers’ associations share their recipes, because they want to promote the benefits of pure maple syrup. For example, the Vermont Maple Sugar Makers Association has a recipe video that demonstrates how to make maple candy. The Massachusetts Maple Producers Association also has a video about making maple candy.
The first method involves boiling maple sap until it reaches the syrup point and the resulting candy is known as maple taffy. This candy is very popular in Quebec and Eastern Ontario where it is considered to be traditional. Maple taffy is often eaten using a metal dinner fork and popsicle stick.
Maple candy is easier to make if it’s made in small batches. You should use a candy thermometer to ensure that the syrup reaches the correct temperature. A candy thermometer will help ensure that your maple candy is perfectly soft. The syrup should be kept at 112 degrees Celsius or 230 degrees F to avoid scorching. It should be kept at this temperature for at least one hour. Once the syrup reaches the desired temperature, pour it onto clean snow. Afterwards, the syrup will start to thicken due to the cold temperatures. If the syrup runs as you pour it over the snow, it’s not cooled enough to produce a soft maple candy.
Maple sugar candy can be made quickly and easily with only two ingredients. It takes less than an hour to make. In addition, it’s a healthier alternative to junk foods. Maple candy is especially popular in the northeastern United States, Canada. Maple sugar candy can be made in many ways. Traditionally, the sweet syrup is cooked in a large pot over a flame to make it plastic.
Maple syrup is a sugar maple tree sap that is used to make maple candy. The sugar maple trees are harvested using plastic tubing, and this sap is used to produce maple syrup for maple candy. Maple syrup is a liquid and must contain the right amount of invert sugars to make good candy. Maple syrup in its lightest form is often used to make candy.
The maple syrup used in the creation of maple syrup candy is made by heating the sap until it is 27oF higher than its boiling point. Then, it is allowed to cool to a room temperature of 70oF or 50oF. The syrup is then stirred until it becomes a smooth, pourable consistency. This mixture can then be placed into molds or formed into a tiny cake. Depending on the mold, the syrup can be dropped on a marble or waxed paper surface.
The process of making maple candy requires quick work. The syrup needs to be allowed to cool to room temperature quickly. The candy will set once it has cooled to room temperature. The candy can be removed from the molds and checked for hardness using a candy thermometer. To be safe, use a candy thermometer with an accuracy of 212 degrees Fahrenheit. If the syrup hardens too fast, try reheating it with 1/2 cup of water and repeat the process. You can adjust the temperature to suit your taste and altitude.
About Jim Vanderberg
Jim Vanderber from Toronto is known as “Toronto Jim”, and he makes and sells his own maple candy. All ingredients are sourced directly from local maple suppliers, and the maple candy is produced in kitchens in the Toronto Canada area. You can find Toronto Jim’s Maple Candy in retail locations around Toronto. Follow Toronto Jim on Twitter at @torontojim.
