Introduction

Discover the simple magic of homemade maple syrup candy that melts delightfully in your mouth. This recipe transforms pure maple syrup into a creamy, fudgy treat with just a few ingredients and basic kitchen tools.

The image shows a white bowl filled with many star-shaped gummies stacked closely together. Each gummy is a shiny amber color with a translucent look and has detailed star patterns pressed into the top surface. The gummies have a smooth texture with small sugar crystals lightly dusted on them, giving a slight sparkle. The bowl is held by a woman's hand, and the background is a soft, blurred view of green foliage outside a window, with the bowl resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pure maple syrup (high quality is essential)
1/8 to 1/4 tsp sea salt (optional, for enhancing flavor)
Few drops pure vanilla extract (optional, for warmth)
Finely chopped nuts or seeds (optional, for pouring onto a baking sheet)

Instructions

Step 1: Grab a large, heavy-bottomed saucepan and clip a candy thermometer onto the side, ensuring the bulb is submerged but not touching the bottom.
Step 2: Pour the 2 cups of pure maple syrup into the saucepan. Place over medium-high heat and bring to a boil, stirring occasionally. Heat until the thermometer reaches exactly 235°F (110°C).
Step 3: Immediately remove the pan from the heat. Let it sit undisturbed and cool until the temperature drops to 175°F (80°C). Do not stir during this cooling phase.
Step 4: Once it cools to 175°F (80°C), grab a wooden spoon and start stirring rapidly. Continue stirring vigorously until the syrup becomes cloudy, thickens, changes color to lighter, and reaches a creamy, almost fudgy consistency. This takes a few minutes.
Step 5: As soon as it reaches the thick, creamy stage, work quickly! Carefully pour the mixture into candy molds (silicone or lightly greased metal) or onto a parchment-lined baking sheet or dish.
Step 6: If using molds, use a knife or offset spatula to scrape off any excess from the top for clean edges. If using a sheet, you can sprinkle optional nuts or seeds now.
Step 7: Let the candies sit undisturbed at room temperature until completely cool and set up firm. Do not refrigerate during this time.
Step 8: Once completely cool and solid, unmold the candies. They should pop out easily from silicone molds. For metal molds, gently loosen edges if needed.

Tips & Variations

Use high-quality pure maple syrup for the best flavor and texture in your candy.
Add a pinch of sea salt or a few drops of vanilla extract to enhance and deepen the flavor.
Sprinkle finely chopped nuts or seeds on top for added texture and appearance.
If you don’t have candy molds, use parchment paper on a baking sheet and break the candy into pieces once set.

Storage

Store maple syrup candies in an airtight container at room temperature for up to two weeks. Avoid refrigeration, which can cause the candy to become sticky or lose its smooth texture. If the candies soften, you can briefly chill them before serving to firm them up again.

How to Serve

A pile of small, translucent star-shaped jelly candies sits on a white plate with a dark blue pattern. Each candy has detailed leaf veins engraved on its surface, giving texture and depth. The candies are a warm amber color and are stacked in multiple layers, creating a slightly uneven mound. The background shows soft, blurred green and yellow colors, hinting at an outdoor scene. The photo is bright, capturing the glossy, slightly sugary coating of the candies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pancake syrup instead of pure maple syrup?

For best results, always use 100% pure maple syrup. Pancake syrups contain additives and corn syrup which can alter the texture and flavor of the candy, often resulting in a sticky or less firm product.

What if I don’t have a candy thermometer?

While a candy thermometer ensures precise results, you can test syrup doneness by dropping a small amount in cold water and checking if it forms a soft ball you can shape with your fingers. However, a thermometer is highly recommended for accuracy and consistent texture.

Melt-in-Your-Mouth Homemade Maple Syrup Candy Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This homemade maple syrup candy recipe creates melt-in-your-mouth treats with the rich, natural sweetness of pure maple syrup. With simple ingredients and straightforward steps, you can make creamy, fudgy candies at home that capture the warmth of vanilla and a touch of sea salt to enhance the flavor. Perfect for gifting or a special sweet indulgence.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 24 small candies (depending on mold size) 1x
Category: Candy
Method: Stovetop
Cuisine: Canadian

Ingredients

Scale

Main Ingredients

2 cups pure maple syrup (high quality is essential)
1/8 to 1/4 tsp sea salt (optional, for enhancing flavor)
Few drops pure vanilla extract (optional, for warmth)

Optional Toppings

Finely chopped nuts or seeds (optional, for pouring onto a baking sheet)

Instructions

Prepare Equipment: Grab a large, heavy-bottomed saucepan and clip a candy thermometer onto the side, ensuring the bulb is submerged but not touching the bottom.
Heat Maple Syrup: Pour the 2 cups of pure maple syrup into the saucepan. Place over medium-high heat and bring to a boil, stirring occasionally. Heat until the thermometer reaches exactly 235°F (110°C).
Cool Down: Immediately remove the pan from the heat. Let it sit undisturbed and cool until the temperature drops to 175°F (80°C). Do not stir during this cooling phase.
Stir to Creaminess: Once it cools to 175°F (80°C), grab a wooden spoon and start stirring rapidly. Continue stirring vigorously until the syrup becomes cloudy, thickens, changes to a lighter color, and reaches a creamy, almost fudgy consistency. This takes a few minutes.
Pour into Molds: As soon as it reaches the thick, creamy stage, work quickly and carefully pour the mixture into candy molds (silicone or lightly greased metal) or onto a parchment-lined baking sheet or dish.
Clean Edges and Add Toppings: If using molds, use a knife or offset spatula to scrape off any excess from the top for clean edges. If using a sheet, sprinkle optional nuts or seeds now.
Set the Candy: Let the candies sit undisturbed at room temperature until completely cool and firm. Do not refrigerate during this time.
Unmold and Serve: Once completely cool and solid, unmold the candies. They should pop out easily from silicone molds. For metal molds, gently loosen edges if needed.

Notes

Using high-quality pure maple syrup is crucial for the best flavor and texture.
The thermometer accuracy is key; candy making requires precise temperature control.
Do not stir the syrup during the cooling phase to avoid unwanted crystallization.
Work quickly once the syrup is creamy since it will harden fast.
You can customize with vanilla, salt, and nuts to suit your taste preferences.
Store candies at room temperature in an airtight container to maintain their texture.

Keywords: maple syrup candy, homemade candy, maple candy recipe, melt-in-mouth sweets, pure maple syrup treats, easy candy recipe