LET THE HOLIDAY BAKING BEGIN!!!!
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.
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.