Maple Syrup Candies are a traditional treat made from pure maple syrup, boiled and stirred to perfection until it transforms into creamy, melt-in-your-mouth confections. These sweets are especially popular in regions known for maple production and make for a deliciously nostalgic homemade gift or snack.
Why You’ll Love This Recipe
- Made with just one natural ingredient: pure maple syrup
- Easy to prepare with minimal equipment
- Rich, deep maple flavor that’s both sweet and earthy
- Perfect for gifting during holidays or seasonal celebrations
- Fun for kids and adults to make together
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pure maple syrup (Grade A Light or Medium Amber works best)
- Optional: small amount of butter or oil to reduce foaming
Directions
- Grease silicone candy molds or line a baking sheet with parchment paper.
- Pour maple syrup into a heavy saucepan and bring to a boil over medium-high heat.
- Clip on a candy thermometer and boil the syrup without stirring until it reaches 235°F (soft-ball stage).
- Remove from heat and allow the syrup to cool to around 175°F without disturbing it.
- Stir the syrup vigorously with a wooden spoon until it thickens and becomes lighter in color.
- Quickly pour the thickened syrup into molds or onto the lined sheet in small rounds.
- Let candies set at room temperature until firm, about 30 minutes.
- Remove from molds and store as directed below.
Servings and Timing
- Servings: About 18–24 candies per 2 cups of maple syrup
- Prep time: 5 minutes
- Cook time: 10–15 minutes
- Cool and stir time: 10–15 minutes
- Total time: 30–40 minutes
Variations
- Pour onto clean snow or crushed ice for classic maple taffy
- Add a sprinkle of sea salt or cinnamon before stirring for added flavor
- Fold in chopped nuts before pouring into molds for texture
- Use molds in seasonal shapes like maple leaves or hearts for a festive touch
Storage/Reheating
Store maple syrup candies in an airtight container at room temperature for up to 1 month. For longer storage, freeze well-wrapped candies for up to 6 months. These candies are best enjoyed at room temperature and do not require reheating.
FAQs
What type of maple syrup should I use?
Use 100% pure maple syrup, preferably Grade A Light or Medium Amber for the best flavor and color.
Can I use pancake syrup instead?
No, pancake syrup contains additives and won’t crystallize properly like pure maple syrup.
Do I need a candy thermometer?
Yes, a thermometer ensures you reach the correct temperature for candy-making consistency.
Why do I let the syrup cool before stirring?
Cooling allows the syrup to start crystallizing; stirring too soon may affect the final texture.
My candy turned out grainy—why?
Over-stirring or incorrect temperatures can lead to graininess. Stir just until the syrup thickens and becomes creamy.
Can I add flavorings?
Yes, a drop of vanilla or pinch of cinnamon can enhance the flavor subtly.
Is this recipe gluten-free?
Yes, pure maple syrup is naturally gluten-free.
Can I double the recipe?
Yes, just use a larger saucepan and monitor the temperature closely.
Can I use silicone molds?
Absolutely—silicone molds work best and release the candies easily.
What’s the difference between maple candy and maple taffy?
Maple candy is stirred to a creamy, solid consistency, while taffy is soft and chewy, often poured over snow.
Conclusion
Maple Syrup Candies are a simple yet delightful treat that showcases the rich, pure taste of maple. Whether made as a cozy kitchen project or elegant gift, these melt-in-your-mouth morsels are sure to bring joy with every bite. Perfect for the holiday season, special occasions, or just a sweet homemade indulgence.
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Maple Syrup Candies
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes
- Total Time: 1 hour 30 minutes (including cooling)
- Yield: about 64 small candies (2‑inch squares) 1x
- Category: Candy / Confection
- Method: Boiling / Candy-making
- Cuisine: North American
- Diet: Vegetarian
Description
Chewy, buttery maple syrup candies with a rich caramel flavor, perfect as a sweet treat or homemade gift.
Ingredients
- 2 cups pure maple syrup
- 1 tbsp butter (plus extra for greasing)
- Pinch of salt (optional)
- Optional coating: coarse sugar or chopped nuts
Instructions
- Lightly butter an 8×8‑inch baking dish or line with parchment; set aside.
- In a heavy-bottom saucepan, combine maple syrup and butter. Bring to a rolling boil over medium heat, stirring occasionally.
- Watch temperature with a candy thermometer. Boil until mixture reaches ‘soft-ball’ stage, about 235–240 °F (112–116 °C), about 20–25 minutes.
- Once at temperature, remove from heat and let sit undisturbed for 1 minute.
- Pour the syrup into the prepared pan; do not spread—it will settle evenly.
- Let cool at room temperature until set, about 1–2 hours.
- Once firm, cut into small squares or use a cookie cutter. Roll pieces in coarse sugar or chopped nuts, if desired.
- Store candies in an airtight container, separating layers with wax paper.
Notes
- Using a candy thermometer ensures reliable results—don’t guess the temperature.
- For firmer candies, cook to 245 °F (hard‑ball stage), but be careful to avoid burning.
- Add a pinch of salt to enhance sweetness.
- Store in a cool, dry place; avoid refrigeration which can cause stickiness.
- Use pure maple syrup, not pancake syrup, for authentic flavor.
Nutrition
- Serving Size: 2‑inch square
- Calories: 60 kcal
- Sugar: 15 g
- Sodium: 5 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 1 mg