| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr |
| Cook: | 30 min |
Ingredients
- Vegetable oil, for the pan and spoon
- 2 cups pure maple syrup
Instructions
- Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes. Pour the syrup into a heatproof bowl and let cool, 5 minutes.
- Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute. Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour. Lift out of the pan and cut into pieces.
Reviews
Followed the recipe exactly and when I check on it to see if it solidified, it was still maple syrup.
A favorite recipe of mine. For the reviewer that had the issue with it turning hard: be sure not to let the candy exceed the temps listed, and make sure your bowl is at room temperature. I love making this candy in the fall.
TERRIBLE RECIPE. I followed the instructions EXACTLY, got the right timing and temperatures. Within TEN SECONDS OF HITTING MY HEAT PROOF BOWL, it turned HARD AS A ROCK. FORGET BEATING IT, I COULD BARELY BEND IT. I wasted $9.99 on maple syrup that I’ll never see again, YOU SHOULD SEND ME A CHECK FOR MY WASTED INGREDIENTS. But…ANYONE can post a recipe online whether it works or not. Shameful.
Taste great thank you.