Making Maple Candy: A Step-By-Step Guide To Baking

Maple candy is a sweet treat with a creamy, melt-in-your-mouth texture. It is made with just two ingredients: maple syrup and butter. The process is fairly simple but requires careful execution due to the high temperatures involved. Here is a step-by-step guide on how to bake delicious maple candy at home.

Choosing the right maple syrup

The best maple syrup to use is Grade B, as its strong maple flavour will shine through in your candy. However, if you prefer a milder taste, Grade A maple syrup is also suitable. This syrup is also known as Golden Amber and is perfect if you're making maple candy for the first time or prefer a less intense maple flavour.

When selecting your maple syrup, opt for a dark variety if you want a robust maple taste. Dark maple syrup is a good choice for those who really want the maple flavour to come through. Alternatively, if you're looking for something a little less overpowering, a light amber syrup will do the trick. This variety is ideal for those who want a more subtle maple note in their candy.

Finally, the amount of maple syrup you need will depend on how much candy you want to make. A quart (4 cups) of syrup will yield approximately 2 pounds of candy. So, if you're making a large batch or want some extra to snack on while you work, grab a few extra cups of this liquid gold!

The importance of a candy thermometer

When making maple candy, a candy thermometer is an essential tool. The margin for error in candy-making is slim, and temperature control is critical to achieving the right consistency. The difference between the "firm ball" stage and the "hard ball" stage, or between "hard ball" and "soft crack", is just one or two degrees.

A candy thermometer allows you to monitor the temperature of your syrup with accuracy and precision. This is especially important when making maple candy, as the syrup needs to reach the softball stage of 235-245°F (112-116°C) before being removed from the heat. Without a thermometer, it would be challenging to determine when the syrup has reached the correct temperature.

Additionally, a candy thermometer helps prevent overcooking or undercooking, ensuring that your maple candy has the desired texture. Undercooked syrup will result in a sticky, soft candy, while overcooked syrup will yield a hard, brittle product.

Furthermore, a candy thermometer can help you account for variations in altitude and the boiling point of water in your location. By boiling water and checking the temperature, you can determine the exact softball stage temperature for your specific location.

Finally, a candy thermometer is a worthwhile investment for anyone interested in candy-making as a hobby. While maple candy only requires a few simple ingredients, the process of boiling and tempering the syrup can be tricky. A candy thermometer provides the necessary accuracy and control to successfully create delicious maple candy.

How to prepare your moulds

Preparing your moulds for maple candy is a straightforward process, but it's important to get it right to ensure your candies set properly and don't stick to the moulds. Here's a step-by-step guide:

• Choose the right moulds: You can use candy moulds in various shapes, such as maple leaves, or other festive shapes like snowflakes or bunnies. Make sure your moulds are heat-safe. Rubber moulds work best, but you can also use metal or wooden moulds as long as you grease them lightly.
• Grease the moulds: If using metal or wooden moulds, lightly grease them with non-stick cooking spray. Use a paper towel to wipe off most of the spray, leaving just a thin coating on the inside of the moulds. This will help ensure your candies don't stick.
• Prepare your workspace: Before you start making your maple candy, have your moulds ready and nearby. The candy-making process can be time-sensitive, and you don't want your mixture to harden before you have a chance to pour it into the moulds.
• Pour the mixture: Once your maple candy mixture is ready, work quickly and spoon it into your prepared moulds. Smooth the tops with a small offset spatula if needed.
• Let the candy set: Allow the candy to sit at room temperature for about 10 minutes or until it has hardened. The setting time may vary depending on the temperature of your workspace and the amount of candy in each mould.
• Remove the candies from the moulds: Once the candies have set, gently pop them out of the moulds. If needed, you can use a small spatula or knife to help loosen the edges.

Your maple candies are now ready to be enjoyed! You can store them in an airtight container at room temperature for up to two weeks.

Stirring and cooling techniques

Stirring and cooling are crucial steps in making maple candy, and the timing and technique for each will determine the outcome of your candies. Here is a detailed guide to help you master these steps:

Stirring Techniques:

Stirring the maple syrup at the right time and with the right technique will ensure the formation of small sugar crystals, giving your candy a smooth and creamy texture. Here's what you need to do:

• Once the maple syrup has reached the desired temperature (235-245°F or 112-116°C), remove it from the heat.
• Allow the syrup to cool undisturbed for about 3-10 minutes. The cooling time can vary depending on the recipe and the quantity of syrup you're using.
• After the cooling period, stir the syrup vigorously with a wooden spoon. Stirring helps to create small sugar crystals and prevents the mixture from setting too early.
• Continue stirring until the syrup thickens, becomes lighter in colour, and turns opaque. This process can take about 3-5 minutes.
• If you're adding any additional ingredients, such as nuts or butter, now is the time to do so. Stir them in until they are fully incorporated.

Cooling Techniques:

Cooling the maple syrup properly is essential to ensure that your candy sets correctly. Here's how to do it:

• After stirring, work quickly to spoon the syrup into your prepared candy molds.
• Smooth the tops of the candies with a small offset spatula to create an even surface.
• Allow the candies to cool at room temperature. The cooling time can vary depending on the recipe, but it typically takes about 10 minutes to an hour for the candies to set.
• Once the candies have set, pop them out of the molds.
• Store your maple candies in an airtight container. They can be stored at room temperature for up to two weeks or even up to a month, depending on the recipe.

Storage and serving suggestions

Maple candy is best stored in an airtight container at room temperature. It can be kept for up to a month, or even several months, but it is best eaten within the first month.

When serving maple candy, it is important to remember that it is a sweet treat, so small portions are best. It can be served as a dessert or a snack and is perfect for a birthday present or a gathering of family or friends. The candy can also be wrapped in pretty paper and given as a gift.

If you want to get creative, you can use different shaped candy molds depending on the time of year. For example, you could make maple candy leaves for fall, snowflakes for winter, or bunnies for spring.

Frequently asked questions