Canadian Maple Candy recipe vegan

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Canadian Maple Candy

 

2 cups fancy-grade maple syrup

 

In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235

degrees, stirring the surface occasionally to keep it from boiling over.

Immediately remove the pot from the heat, leaving the thermometer clipped to the

side, and place the pot on a wooden board to cool. (Do not touch the syrup while

it is cooling, or large crystals will form.)

Cool the mixture to 175 degrees, approximately 10 minutes.

Beat the mixture rapidly and continuously with a wooden spoon until the syrup

becomes lighter in color, thick and creamy and begins to lose its gloss (about 4

to 5 minutes).

Pour into a buttered pan, score into squares immediately. Set aside to cool.

When the candies are cool, turn the molds upside down and remove.

Candies will store up to 1 month in a container in a cool, dry space. Makes 18

to 20 one ounce maple candies.