Maple Candy



I can actually hardly contain myself; I’m just so excited!!!

Before I delve right in, a look at my breakfast this morning…

Another festive choice… Eggnog Smoothie in a Bowl! Greek yogurt, almond milk, silken tofu for extra protein, sweetened with stevia and flavored with vanilla, a drop of almond extract and a tsp of ground nutmeg. SO YUMMY. And in my Christmas bowl, obviously.

I literally thought to myself as I uploaded this, “OOOO I should have a holiday themed Breakfast of the Day for every day this month!!” but then I realized that would be reeeeealllyy difficult to come up with on a daily basis, especially towards the end. So maybe every few days or a breakfast of the week? What do you all think?¬†Regardless, if you like seeing my breakfast posts I’m happy to post it every day, even if it’s not a new recipe or mix.

Moving on…

Yes! Holiday Baking!

I thought this would be a great inaugural post for the season since in theory, it’s quite simple… one ingredient. And a tutorial in candy making is perfect for this time of year! Trust me, it’s super impressive when you offer up molded candies at your holiday party; not to mention they make beautiful gifts. However, candy making can be very tricky, so this is a great introductory recipe.

While you do only need one ingredient for this recipe, a candy thermometer is completely necessary. They’re like $7 at places like Michael’s or even Kmart, and they make your life that much easier. You can also use them for things like melting chocolate and other kinds of baking. Molds are also helpful and will make your candy look very pretty, but you can definitely make do without them. Still, the plastic mold I got was literally $2 at Michael’s.

It might take a couple tries to become a pro at making these candies. You do have to work quickly, but once you get the hang of it, it’s like the easiest recipe ever. So go for it!

Maple Sugar Candy

2 cups maple syrup

In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat stirring occasionally.

Make sure the pan is deep because the syrup will foam up a lot. Boil until syrup reaches 238 degrees F (110 degrees C) on a candy thermometer.

Remove IMMEDIATELY from heat and cool to 175 degrees F (80 degrees C) without stirring (5-10 minutes or so).

Stir mixture rapidly with a wooden spoon for about until the color turns lighter and more opaque, like caramel. As SOON as this begins to happen (and it happens VERY QUICKLY), pour into lightly greased candy molds or a parchment paper lined pan. Work very quickly as the mixture will become very thick very quickly. If using a pan (not molds), score into squares while the hardening syrup is still a little soft.

Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.


Filed under Eat, Gluten Free, Holidays, Sweets

30 Responses to Maple Candy

  1. So glad to have found this today! I’ve been looking for recipes to make for my mother-in-law, who is transitioning to a gluten free lifestyle.

    I’m off to check out your blog for more gluten free goodness! :)

  2. One of my favs!!! How great, this will be cheaper than buying them.

    Ta Ta for now, Cathy the Bagg Lady

  3. These look beautiful! I love maple candy…and I had no idea it was so simple to make!

  4. omg! it’s so beautiful! i am definitely going to try this!

  5. oh wow, so simple yet so elegant. love the leaf shape for these candies! definitely want to make these because i am a sucker for candy…

  6. Looks so pretty and such an elegantly simple idea! Unfortunatelly, maple syrup costs a fortune here in the Netherlands. Still, I’m tempted….

  7. amazing.. such a simple 1 ingredient lickable goodness!

  8. So cool!
    I want to make these so bad now for Christmas, I just need to get a thermometer and some good molds to use (right now, we only have Halloween ones)

  9. How interesting!
    Can’t wait to try it. Because the temperature is so exact, do you think an instant read meat thermometer would work?

  10. Incredible, and looks really simple.

  11. Angela

    Cool!! People in my family love this stuff so it would make a great gift. Just wonder, about how much quantity does this make? I’m wondering how many molds I’ll need and also about how many candies a batch makes. Thank you so much!

  12. these are amazing. you can’t go wrong with a one ingredient candy. bravo!

  13. Kate

    I am new to candy making- how much is this going to bubble up in the pan?? I am always nervous about burning myself!!

    • It doesn’t splatter or anything; the concern is more about it bubbling over the sides. It bubbles pretty high so make sure you stick with a deep saucepan (high sides!). Just avoid anything too light like a metal pasta pot, since the metal will conduct heat and the candy won’t cook properly.

  14. Kate

    Hello! We live at 7000′ elevation in Colorado. Anyone else successful with this recipe up here where boiling point is different and baking difficult? I’ve read maple temp on the thermometer might be 212 here and hoped for another high elevation maple candy person to comment if having had success with this candy making. A quart of pure maple syrup quite expensive so I don’t want to waste a drop! Thanks for any help out there!

    • Leanne

      Kate – I did not see that anyone responded to you on your question. When you get your candy thermometer (and this should be done everywhere before starting to make candy of any sort) you will want to calibrate the thermometer. Boil water and take th temperature on the candy thermometer. Water boils at 212 degrees F and if your thermometer reads other than that temperature, you will want to add or subtract accordingly. For example: if your boiling water temperature measures 212 degrees, follow the recipe temperatures exactly; if your thermometer reads 2 degrees below, you will want to subtract 2 degrees from the recipe; if it reads 2 degrees above, add 2 degrees to the recipe temperatures. I always check my thermometer this way each time I get ready to make hard candies.

  15. Pingback: Cookie Monster | The Pursuit of Hippieness

  16. Pingback: Best of the Blog | The Pursuit of Hippieness

  17. Jocelyn

    Have you tried cookie cutters after pouring it on parchment? I need to make at least double the recipe and not enough molds and only would use molds this one time. Thanks!

    • pursuitofhippieness

      Unfortunately I’m not sure this would work. It’s easier to work in small batches because the hot candy hardens very fast and I wouldn’t want you to waste a batch!

  18. Sherrie Hart

    When it said “… lightly greased the molds….” With what do I grease them with? Would it make a difference if I am using chocolate molds?

    • pursuitofhippieness

      I actually use chocolate molds- they were cheap at a craft store and I just spray a little cooking oil onto them so that the candies don’t get stuck after they set.

  19. Pingback: The Great Candy Experiment - Cradle Rocking Mama

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>