- 2 Cups Fancy-grade Maple Syrup
In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235 degrees F, 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 F, 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 rubber maple-sugar molds or a buttered pan. If using a 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 leaves.
The outside temperature dramatically affects the degree to which you boil maple syrup.
235 degrees is considered the "soft ball stage." To obtain the "soft ball stage", maple syrup is boiled 22 degrees past the boiling point of water.
You will find that water will reach the boiling point at anywhere from 209 degrees to 217 degrees depending on the outside temperature and humidity.