Maple Candy Recipe for Maple Syrup Lovers 🍁
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- Опубликовано: 6 сен 2024
- Learn how to make maple syrup candy in this super easy recipe. You only need ONE ingredient; real, authentic maple syrup. This recipe will not work with table syrup. It HAS to be real maple syrup.
//Tips
- Pay close attention to the temperatures when heating and cooling. They need to be exact so you need either a candy or meat thermometer.
- When whisking after cool down, the SECOND you feel resistance and the syrup getting thicker, stop. You now have just a minute or two to pour into molds before it starts to become too solid to pour. Have everything prepared ahead of time.
//Recipe
Ingredients
- 2 Cups Real Maple Syrup
Method
1. Butter the rim of your sauce pan to avoid boil over
2. Add Maple Syrup to pan and cook, stirring occasionally, on medium heat until exactly 230F (110C).
3. Turn off heat and don’t stir or touch until the syrup is 170F (80C)
4. Whisk vigorously until first signs of maple syrup becoming thicker and its color changing to lighter brown.
5. Immediately quickly pour into molds as it will thicken very quickly
6. Let it cool for an hour at least before removing from molds.
//Recipe Inspiration
Wellness Wanderers
//Music
Ill Reste Du Temps - Lo Mimieux
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Great sweet!
Yes. Sweet, buttery and delicious! :)
Looks delicious and easy. Thank you for sharing.
Thank you!!
Really well made thank you!
Thank you ♥️
Thanks for sharing this recipe! I appreciate it! I’m trying to learn some new candies to make for Easter this year. I may have to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!
Thank you! Pay special attention to the temperatures in the recipe as the window within which it works is quite small. Use a thermometer. Let me know how it turns out :). Checked out your channel and subbed, love it and love your channel's name too!
Nice video. First time I tried this it solidifies so fast had trouble getting into molds - temp was 175 when I started whisking. I may have stirred too long? How long was your whisking time?
Second time I whisked shorter 1-2min and it didn’t solidify but started at 185. May need to cool and whisk more?
Yes I admit that it took me several tries until I figured out the exact temp and when to start pouring. The whisking cools it down and there’s a specific point where two things happen. The color starts to lighten and it starts to give you a tiny bit more resistance when you are whisking (it’s very subtle). The second you see and feel those two things happening, stop whisking. It’s an exponential curve, the whisking will accelerate the solidification process beyond that. Start pouring as soon as that happens. I tried with smaller batches first to practice. Whisking it more beyond the resistance and color change stage also makes it more cloudy (which is what you see in my video) meaning that I whisked it for a few seconds too long. That’s why I can’t give you a specific time. Get a good thermometer, trust the temps I gave you in this video (I tested at diff tempts too and it didn’t work) and keep a very close eye. As soon as you start to feel the resistance and color becomes lighter, stop and pour quickly. The color you’re looking for is a dark caramel color. You can see in the video as I pour it is becoming lighter into a natural caramel color. You want to start before it gets to that point. Hope this helps!
What temp does it have to be when you take it out of the heat?
There are 2 temps to keep in mind. The first one is when you turn off the heat and the other one is when you start whisking. You take it off the heat at (230F)110C and you start whisking once it cools down to (170F)80C. Using a candy thermometer is a good idea. Hope this helps! Thanks for watching ❤️
Thank you!
Making this in India because I miss home (continent of N. America)
Since Maple syrup is the only ingredient, try to find the best quality authentic real maple syrup you can. Table syrup won’t work. Also, a temp gauge to get the temperature exactly right is also important. Hopefully it turns out delicious :)
Nice video
Thank you Forhad :)
@@FlavorTheories hey, What does the Butter on the rim ?
Great question! The butter on the rim stopped the maple syrup from boiling over out of the pan. It acts as a barrier. Without it, you’d have a hot mess on your stove. As soon as the bubbling layer hits the butter, it is no longer able to go past it. It doesn’t impart any flavor but is there more for convenience.