Maple Candies

Preparation info

  • Difficulty

    Medium

  • Yield:

    250

    Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Maple syrup 1970 g 70 oz 99%
Butter, to prevent foaming 30 g 1 oz 1%
Batch Size 2000 g 71 oz 100%

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 rubber maple candy molds and allow to crystallize before unmolding.
  6. Wrap the candies to protect them from moisture loss.

Method Variation 1 (“Bob Syrup”)

  1. Boil the syrup and butter in a saucepan to 115°C/240°F.
  2. Remove the pan from the heat and pour approximately 10% of the syrup onto marble.
  3. Agitate the syrup on the marble until it is creamy.
  4. When the syrup in the pan reaches 50°C/120°F, stir in the syrup from the marble.
  5. Pour into rubber maple candy molds and allow to crystallize before unmolding.
  6. Wrap the candies to protect them from moisture loss.

Method Variation 2 (Maple Fondant)

  1. Cook the maple syrup and butter in a saucepan over high heat to 112°C/234°F.
  2. Pour the hot syrup onto a marble slab. Allow to cool to 50°C/120°F.
  3. Agitate by tabling vigorously with a scraper until creamy, about 7 minutes.
  4. Allow the syrup to crystallize undisturbed on the marble slab until hard, about 10 minutes.
  5. (Optional) Seal the maple fondant in an airtight plastic container and allow to ripen overnight.
  6. Heat the maple fondant over a water bath to 70°C/160°F.
  7. Pour the fondant into a warm funnel. Deposit in maple candy molds and allow to set. If necessary, the funnel may be rewarmed in hot water during depositing.
  8. Allow the candies to crystallize for 30 minutes, or until firm, before unmolding.
  9. Wrap the candies to protect them from moisture loss.