- 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.
Note: Portions may vary based on mold size.