Maple Sugar Candy is pure maple syrup boiled down with a little half and half, salt and sugar resulting in a wonderful candy recipe! Very similar to fudge in texture this candy is an awesome special treat to enjoy. This boiled candy is an old-fashioned recipe that you will want to keep on hand for holidays, to make as gifts, or just because!
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 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!
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
- 2 tbsp Butter
- 1 cup granulated sugar
- 1/2 tsp salt
- 2 cups pure maple syrup
- 2/3 cups half and half
- 1/2 cup walnuts, chopped
- 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.
Taylor Precision Products Classic Line Candy/Deep Fry Thermometer Assorted Colors - Set of 2
Diamond of California, Chopped Walnuts, 4 Ounce
Grade A Amber Maple Syrup, Roxbury Mountain Maple, 32 Ounces
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 piece
Amount Per Serving: Calories: 135 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 5mg Sodium: 64mg Carbohydrates: 27g Fiber: 0g Sugar: 25g Protein: 1g