Maple syrup boiled down with a little half and half, salt and sugar results in a wonderful Maple Sugar Candy recipe that everyone will love! You know those little bags of maple leaf shaped maple sugar candy you can buy in the store? Well this candy is just like those little melt in your mouth gems!
Thank you to Coleen of The Redhead Baker for hosting this week’s event!
Nostalgic Summer Recipes is the theme for this week’s Sunday Supper event. I realize Maple Syrup is made in the spring, but you reap the benefits of it all year long! This particular recipe brings back memories of Dad (who used to produce maple syrup) and Mom, who would make us treats with the syrup or treats to use the syrup on! It especially evokes those memories of mom making popcorn and fudge for us kids on Saturday night while we watched tv and were allowed to stay up late waiting for dad to get home from his night shift!
I have always been fortunate enough to enjoy pure maple syrup. If my family wasn’t making it, someone we knew was a producer, and back in the day, it wasn’t nearly as costly as it is today. Did you know that Northern New York was a big producer of maple syrup? This area of NY is almost forgotten about when it comes to NY State and what it has to offer, but growing up, I had plenty of maple syrup and cheese curd – all made right by local suppliers!
Candy making is probably one of the hardest things to do. I have failed at it so many times and will never forget the time that I hid some fudge from my ex-husband because it failed – only for him to find it later in the bedroom closet shelf when we were moving out of our house! I’m almost ashamed to admit that, but hey, we have all done some crazy stuff!
Patience really is a virtue when it comes to boiling fudge, or candy of any kind really. You have to get to that soft ball stage for it to work. I swear it took forever for me to get there and this photo was so close! You have to watch it carefully because if you don’t before you know it, it will be over the soft ball stage and you will be doomed for fudge and have more of a brittle. I can’t trust my mom’s way, which was dropping some syrup in cold water to form a soft ball. I am no good at that whatsoever!
Stirring the candy is also pretty important. You want it to get creamy and just to begin to lose the shine. Once it starts to look like the photo above, you need to get it into your prepared pan!
The candy needs to flow out easily, but not too easily. By the time you are getting to what is left in the cooking pan, the fudge will already be starting to firm up.
I highly suggest you do not refrigerate this type of candy. Any kind of boiled sugar candy in the refrigerator will tend to seep and get wet, which in turn causes it to melt.
This type of candy will not cut perfectly, so I don’t even try. I break it up into small pieces and store it in an airtight container. This should be good for up to a week, maybe more (if it lasts that long!).
If you have maple syrup, and you have patience, then I highly recommend you try this candy at least once! Make some memories with your kids and have them watch you as you make this and then pop up some buttery salted popcorn and serve it up with some of this delicious Maple Sugar Candy!
What recipe brings nostalgia into your heart?
- 2 Tbsp. butter
- 1 C. white sugar
- ½ teaspoon salt
- 2 C. Vermont real maple syrup
- ⅔ C. half and half
- Special equipment: Candy thermometer
- Combine ingredients in small saucepan, and bring to a soft boil, stirring occasionally. When mixture reaches soft ball stage (forming a ball in cool water), remove from heat and set for a few minutes. Add nuts and stir until thickened. Pour mixture into greased pan and set to cool.
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