Ingredients
Equipment
Instructions
- Lightly grease your silicone candy molds or line a baking sheet with parchment paper. Have everything ready before you start heating the syrup.
- Pour the maple syrup and butter into a heavy-bottomed saucepan. Attach a candy thermometer to the side, ensuring the tip is submerged but not touching the bottom.
- Bring the mixture to a boil over medium-high heat. Cook, without stirring, until the thermometer reads between 300-310°F (149-154°C).
- Immediately remove the pan from the heat and let it stand for about a minute for the bubbles to settle. Carefully pour the hot syrup into the prepared molds.
- Let the candies cool completely at room temperature for 15-20 minutes, or until fully hardened. Once set, pop them out of the molds.
Notes
Work quickly once the syrup is off the heat, as it will start to harden fast.
Store the finished candies in an airtight container to prevent them from becoming sticky.
Store the finished candies in an airtight container to prevent them from becoming sticky.
