Homemade Maple Magic Candy

Here in the American Northeast, the maple sap has started flowing, bringing the trees back to life. Native Americans introduced maple syrup to the early settlers; it is a uniquely American taste of Spring. And it is a treat we can feel good about. Tapping the trees doesn’t hurt them, and maple syrup is a bit more nutritious for us than refined white sugar. For one thing, it has twice the calcium of milk!

The process of making this traditional candy is simple and fascinating, and the result is sheer delight, mineral-rich, creamy and sweet, like eating concentrated tree energy. Participate in the magic of spring!

INGREDIENTS
2 cups real maple syrup

1. Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.

2. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that the syrup doesn’t boil over – once maple syrup finally decides to boil, it really boils. The boiling action is mesmerizing; the syrup’s dark earthy color in such constant motion reminds us that the earth itself is constantly moving and changing, even when it appears to remain the same.

3. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110F.

4. Now it’s time to beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. (It can help to sing when you do this.) You are making a transformation take place: As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.

5. Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy.

Makes about 1 pound of candy.

Read more: Food, All recipes, Desserts

Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions Press.
Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Carlotta F.

8:11PM PST on Nov 30, 2011

Finally somebody has told me how to do this!!! I've been wanting to know how to do this, since I read about maple syrup candy making in the snow, in Laura Ingalls Wilder's Little House in The Big Woods! Thanks!

send a green star

Kirsten B.

4:22AM PST on Nov 26, 2011

Am definitely going to try this if I have time. Thank you!

John M.

5:57PM PDT on Mar 21, 2011

If you stop a little early, before too much of the water escapes, you will get maple butter. Either way the stuff is pretty tasty!

John from maplesyrupsource.com

Amanda K.

2:40PM PST on Dec 21, 2010

thanks!

Alberta G.

12:22PM PST on Dec 21, 2010

yummmy. Thanks

Darilynn T.

11:46PM PST on Dec 5, 2010

Sounds good! Worth buying a candy thermometer for. Can anyone recommend a good one?

Mervi R.

4:16PM PDT on Mar 20, 2010

Thanks!

Mari '.

7:10AM PST on Feb 15, 2010

I'll get the syrup from my own tree thanks!:)

Martha N.

7:23PM PST on Nov 28, 2009

I WILL DEFINITELY TRY THIS RECIPE, ASSUMING THAT THE MAPLE SYRUP THAT WE´VE BOUGHT IN CANADA WILL WORK JUST FINE, RIGHT?

Rebecca Z.

1:02PM PDT on Oct 24, 2009

I went to college in Macomb, IL, and volunteered annually with the Maple Syrup Festival when I was there. We always boiled down a large vat of fresh sap to syrup, and this would be a delicious next step to do at home!