Maple Candy
25 minMakes 12 candies
A two-ingredient confection of pure maple syrup and butter cooked to soft-ball stage, stirred until opaque, then molded and cooled.
Adjust▾
🌐Translate
⋯
| prepLightly spray candy molds with nonstick spray or oil and coat with finger, or line a jelly roll pan with parchment paper and spray; wipe off excess | ||||||
| prepHave a candy thermometer ready | ||||||
| 240 ml pure maple syrup | Pour syrup into saucepan, bring to boil | Add butter, stir until melted | Cook to 240°F / 116°C (soft-ball stage) | Cool 2 min, stir vigorously until opaque | Pour into molds, smooth with spatula | Cool 10 min, pop out and cool completely |
| 7 g butter | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free