Maple Candies
Preparation info
Difficulty
Medium
Yield:
250
Pieces
Appears in
Chocolates and Confections
Published 2007
Ingredients
| Maple syrup | |||
| Butter, to prevent foaming | |||
| Batch Size |
Method
Traditional Method
- Boil the syrup and butter in a saucepan to 115°C/240°F.
- Remove the pan from the heat and allow to cool to 90°C/195°F.
- Stir with
a wooden spoon - Reheat stirring constantly until fluid.
- Pour into rubber maple candy molds and allow to crystallize before unmolding.
- Wrap the candies to protect them from moisture loss.
Method Variation 1 (“Bob Syrup”)
- Boil the syrup and butter in a saucepan to 115°C/240°F.
- Remove the pan from the heat and pour approximately 10% of the syrup onto marble.
- Agitate the syrup on the marble until it is creamy.
- When the syrup in the pan reaches 50°C/120°F, stir in the syrup from the marble.
- Pour into rubber maple candy molds and allow to crystallize before unmolding.
- Wrap the candies to protect them from moisture loss.
Method Variation 2 (Maple Fondant)
- Cook the maple syrup and butter in a saucepan over high heat to 112°C/234°F.
- Pour the hot syrup onto a marble slab. Allow to cool to 50°C/120°F.
- Agitate by tabling vigorously with a scraper until creamy, about 7 minutes.
- Allow the syrup to crystallize undisturbed on the marble slab until hard, about 10 minutes.
- (Optional) Seal the maple fondant in an airtight plastic container and allow to ripen overnight.
- Heat the maple fondant over a water bath to 70°C/160°F.
- 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.
- Allow the candies to crystallize for 30 minutes, or until firm, before unmolding.
- Wrap the candies to protect them from moisture loss.
© 2007 All rights reserved. Published by Wiley.