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Peter Greweling

Maple Candies

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Preparation info
  • Yield:

    250

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Maple syrup 1970

Method

Traditional Method

  1. Boil the syrup and butter in a saucepan to 115°C/240°F.
  2. Remove the pan from the heat and allow to cool to 90°C/195°F.
  3. Stir with a wooden spoon until creamy.
  4. Reheat stirring constantly until fluid.
  5. Pour into

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