- 1 cup pure maple syrup from Canada
- In a medium saucepan, bring pure maple syrup to a boil; heat until maple reaches 235 degrees on a candy thermometer. Stir occasionally to avoid foaming over.
- Remove from heat and cool to 175 degrees without stirring, about 2 minutes. With a wooden spoon, quickly stir maple until it begins to thicken and the color lightens, 4-5 minutes.
- Immediately pour into molds before the candy hardens. Use an offset spatula to spread candy into the corners of the mold. Refrigerate 10 minutes before unmolding.
Advice from Maple experts
Note: Portions may vary based on mold size.