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Homemade Maple Magic Candy

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 doesnít boil over – once maple syrup finally decides to boil, it really boils. The boiling action is mesmerizing; the syrupís 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 itís 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).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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26 comments

+ add your own
1:36PM PST on Dec 14, 2013

Sounds delicious,must try it.thanks for sharing

4:24PM PDT on Mar 19, 2013

This is sooo simple! I tried it and it is delicious. I want to experiment a bit more, bc it came out a bit softer than I wanted. I will be trying this again.

11:54AM PST on Feb 22, 2013

I read about this in Little House on the Prairie as a young girl, and always thought it would be cool to try!

11:32AM PST on Nov 25, 2012

Brzmi ciekawie, ale trudno u nas zdobyć syrop klonowy.

2:09PM PST on Nov 24, 2012

A new adventure. Thanks.

9:05AM PST on Nov 24, 2012

Sounds delicious--I can't wait to try this candy!
Thank you!

1:55AM PDT on Sep 11, 2012

Thanks.

10:50AM PDT on May 12, 2012

sounds yummy!

7:49PM PDT on May 10, 2012

I get something like this at the farmers' market and it's really delightful. Might try making my own.

5:16AM PST on Feb 16, 2012

Thanks for the article.

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