Growing Chefs! Ontario Maple Sugar Candy
Maple Sugar Candy
Share on:
Ingredient
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out the maple syrup.
Get Cooking!
Heat 1 cup of maple syrup in a medium pot over medium-high heat until it reaches 235℉.
When the syrup reaches the desired temperature, remove the pot from the heat and place it on a cooling rack so that cool air can circulate around it.
Pour the syrup into a large metal bowl and put the bowl into the freezer until the syrup cools to 90℉.
Take the bowl out of the freezer and scrape the sides with a wooden spoon. Stir vigorously until the mixture lightens in colour. If it is too cold, place the bowl over a pot of simmering water over low heat and heat the syrup while stirring. The mixture is finished when the texture becomes dry and crumbly.
While the first batch of syrup is being stirred to lighten the colour, heat the remaining one cup of syrup in a pot over medium-high heat until it reaches 235℉. Cool down the second batch of syrup on a cooling rack to allow cool air to circulate around it. Let the pot sit for one minute without stirring.
Take the first batch of syrup that has lightened in colour and pour in the syrup that has just been heated. Stir until the mixture is smooth, well crystallized and free of streaks of maple syrup.
Pour the soft maple sugar into clean dry molds. Using an offset spatula, scrape away any sugar that has overflowed. Let the molds cool for 5 – 10 minutes or until the candies have hardened enough to handle. Unmould and let cool completely on a rack.
Growing Chefs! Ontario Recipe
Maple Sugar Candy
Ingredient
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out the maple syrup.
Get Cooking!
Heat 1 cup of maple syrup in a medium pot over medium-high heat until it reaches 235℉.
When the syrup reaches the desired temperature, remove the pot from the heat and place it on a cooling rack so that cool air can circulate around it.
Pour the syrup into a large metal bowl and put the bowl into the freezer until the syrup cools to 90℉.
Take the bowl out of the freezer and scrape the sides with a wooden spoon. Stir vigorously until the mixture lightens in colour. If it is too cold, place the bowl over a pot of simmering water over low heat and heat the syrup while stirring. The mixture is finished when the texture becomes dry and crumbly.
While the first batch of syrup is being stirred to lighten the colour, heat the remaining one cup of syrup in a pot over medium-high heat until it reaches 235℉. Cool down the second batch of syrup on a cooling rack to allow cool air to circulate around it. Let the pot sit for one minute without stirring.
Take the first batch of syrup that has lightened in colour and pour in the syrup that has just been heated. Stir until the mixture is smooth, well crystallized and free of streaks of maple syrup.
Pour the soft maple sugar into clean dry molds. Using an offset spatula, scrape away any sugar that has overflowed. Let the molds cool for 5 – 10 minutes or until the candies have hardened enough to handle. Unmould and let cool completely on a rack.