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  • Traci Chamberlain

    Maple Candy. Simple and pretty...another Christmas tin option

  • Sir Back

    Maple Sugar Candy recipe | Look around!

  • Sydney Hathorn

    Maple Sugar Candy 2 cups maple syrup In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat stirring occasionally. Make sure the pan is deep because the syrup will foam up a lot. Boil until syrup reaches 238 degrees F (110 degrees C) on a candy thermometer. Remove IMMEDIATELY from heat and cool to 175 degrees F (80 degrees C) without stirring (5-10 minutes or so). Stir mixture rapidly with a wooden spoon for about until the color turns lighter and more opaque, like caramel. As SOON as this begins to happen (and it happens VERY QUICKLY), pour into lightly greased candy molds or a parchment paper lined pan. Work very quickly as the mixture will become very thick very quickly. If using a pan (not molds), score into squares while the hardening syrup is still a little soft.

  • Red Haired Rockhead

    Maple Candy Recipe: Delicious and Easy

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