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We when got home from the Sugar Bush we decided that we needed to make our own Maple Sugar Candy. But I think I should point out, I am not a candy maker… in general I just don’t have the patience for it. Sugar can be a tricky beast ;). I’m guessing some of you more experience confectionery chefs can give some us pointers… but here are the basics for making your own Maple Sugar Candy.
What you need:
2 cups Maple Syrup
pot
candy thermometer
tray, candy molds or muffin tins to pour off candy
wooden spoon
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Bring the Maple Syrup to a ‘soft ball’ heat (235F), stirring occasionally. If you do not have a candy thermometer drip the syrup into a cup of cool water. When a drip of syrup forms a soft ball in the water you have reached the right temp.
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Remove from heat and let it cool down to 125F without mixing. Once it has reached 125F, stir until the syrup loses its glossy color and takes on a creamy look.
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Pour off into greased candy molds. (I think we stirred ours too long and it clumped, not poured into the molds – oh well, it is still tasty).
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Let cool and enjoy. The kids watched the whole process… of course I would let them no where near the boiling sugar (keep kids away at a safe distance – IT IS HOT). They loved cleaning out the pot. We are breaking up our Maple Candy and using it on our oat meal. Yum!
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