Description
Chewy, buttery maple syrup candies with a rich caramel flavor, perfect as a sweet treat or homemade gift.
Ingredients
Units
Scale
- 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