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