- 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.