Homemade Maple Candy is made from scratch with just one ingredient and perfect for the holidays. This sweet treat will be a favorite with family and friends.
Welcome to Day 3 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!
Disclosure: This post contains affiliate links of products that I use for this recipe and trust in my kitchen.
Have you seen the fabulous recipes that all of my fellow #ChristmasWeek bloggers have been sharing? I swear – I have so many recipes bookmarked to make, my kitchen is going to be in serious holiday overdrive. Also – have you entered the giveaway yet? We’re talking $800 in prizes that we want to share with YOU!
Today’s recipe for Homemade Maple Candy is one that is close to my heart. While I’m a Philly gal, I grew up in New England and there were times I would find a little package of maple candy in the stocking. When I moved to Orlando, friends and family often sent me maple candy or I would grab some at the airport when flying into Connecticut. There is nothing like it – tons of maple flavor and it just melts on the tongue, much like a holiday snowflake.
When I was plotting my recipes to share this week, I knew I had to attempt making candy. I can make bark and brittle like there is no tomorrow but breaking out candy thermometers and boiling sugar – that’s terrifying to me. Can I tell you how many kitchen accidents I have had over the years and yes, boiling sugar has been the culprit in a few of them.
True to form, there were Aly oops all through the recipe – the maple syrup boiled over, the pot wasn’t big enough and I had to triple check the thermometers (I had two going) because me and thermometers don’t always get along and I kept second guessing myself. Thankfully while I had a great candy thermometer, I also relied on this trusted lovely that told me when it was JUST right.
As there is only one ingredient to this recipe, the key is using a really good maple syrup. My suggestion – channel your inner Barefoot Contessa and get a good syrup that’s grade B. I got this great maple syrup on Amazon along with some cute silicone candy molds that had some leaf decorations. The other key – stir til you think your arm is going to fall off. I transferred the molten syrup to a large heatproof measuring cup and stirred for what seemed like eternity until it turned into a thick maple candy batter. The measuring cup did double duty
I let the candy set up at room temperature for a bit and then put them in the fridge for a bit more of a chill. They turned out perfectly. Sure, some of them chipped a little bit coming out of the molds but y’all know what I’m going to do when gving them as gifts – call them rustic ☺
For a special holiday gift, make this Homemade Maple Candy. There is nothing like it!
On to the recipe:
Gather your ingredients
Look at this deep rich amber hue
Bringing the maple syrup to a boil.
The stages of turning maple syrup into candy
Don’t these look amazing?
Good luck trying to share these sweet treats – make sure to keep one or two for yourself!
Homemade Maple Candy is a sweet treat that your family and friends will love and is made from scratch with just one ingredient.
2 hrPrep Time
10 minCook Time
2 hr, 10 Total Time
- 2 cups of Grade B Pure Maple Syrup
- Special equipment:
- Candy Thermometer
- Candy Molds
- Large Measuring Cup
- Candy pourer (optional)
- Pour 2 cups of maple syrup into a large heavy bottomed saucepan and insert a candy thermometer.
- Over medium high heat, bring the maple syrup, to a boil.
- When the syrup reaches 235 degrees F., remove the pan from the heat.
- Let cool to 175 degrees F – about 5 – 7 minutes.
- Pour the syrup mixture into the large measuring cup and stir vigorously with a wooden spoon until the mixture turns from a dark amber to a pale maple hue and becomes a thick batter like consistency – about 5 minutes.
- Pour the maple candy mixture into molds on a small baking sheet and let set at room temperature for about 30 minutes.
- Move the molds to the refrigerator and let set for an hour or so.
- Unmold and serve (or package carefully for gift giving).