There are many ways to make maple candy. Maple syrup producers’ associations often share their recipes to help promote pure maple syrup. For example, the Vermont Maple Sugar Makers Association has a recipe video that demonstrates how to make maple candy. A video by the Massachusetts Maple Producers Association is also available about maple candy.
Maple taffy is made by boiling maple sap until it reaches syrup point. This candy is very popular in Quebec and Eastern Ontario where it is considered to be traditional. Maple taffy is often eaten using a metal dinner fork and popsicle stick.
Maple candy is easier to make if it’s made in small batches. You should use a candy thermometer to ensure that the syrup reaches the correct temperature. Using a candy thermometer can help you ensure a perfectly soft maple candy. To avoid scorching, the syrup should be kept at 112. Celsius or 230 F. Once it’s at this temperature, it should not be stirred or heated over a low flame. After it reaches the right temperature, pour the syrup onto clean snow. Afterwards, the syrup will start to thicken due to the cold temperatures. If the syrup is not running as you pour it onto the snow, it has not cooled sufficiently to make soft maple candy.
Maple sugar candy can be made quickly and easily with only two ingredients. It takes less than an hour to make. It’s also healthier than junk food. Maple candy is particularly popular in the northeastern United States and Canada. There are several methods for making maple sugar candy. To make maple sugar candy, the sweet syrup was traditionally cooked in large pots over a flame.
The process of making maple candy requires the use of maple syrup, which is collected from sugar maple trees. The sugar maple trees are harvested using plastic tubing, and this sap is used to produce maple syrup for maple candy. Maple syrup is a liquid, and it must have the proper balance of invert sugars to make a good candy. Maple syrup in its lightest form is often used to make candy.
Maple syrup is made by heating maple sap until it reaches 27oF above its boiling point. It is then allowed to cool to room temperature at 70oF or 50oF. The syrup is then stirred until it becomes a smooth, pourable consistency. The mixture can then be poured into molds or made into tiny cakes. The syrup can be dropped onto a marble or waxed surface depending on the mold.
Maple candy is a fast-paced process that requires a lot of work. The syrup must be allowed to cool quickly to room temperature. After that, the candy will begin to set. The candy can be removed from the molds and checked for hardness using a candy thermometer. To be safe, use a candy thermometer with an accuracy of 212 degrees Fahrenheit. If the syrup becomes too hard, you can heat it with 1/2 cup water and then repeat the process. If necessary, you can adjust the temperature according to your altitude and taste.
About Jim Vanderberg
Jim Vanderber from Toronto is known as “Toronto Jim”, and he makes and sells his own maple candy. All ingredients are sourced directly from local maple suppliers, and the maple candy is produced in kitchens in the Toronto Canada area. You can find Toronto Jim’s Maple Candy in retail locations around Toronto. Follow Toronto Jim on Twitter at @torontojim.