Categories: Candy
Ingredients
- 1 Tbsp. Butter, plus more for greasing
- 2 cups maple syrup
- Hot water, as needed
- (a candy thermometer is needed)
Directions
- Line a small (8x 4 inch) loaf pan with parchment paper, leaving plenty of overhang;
-
grease parchment with butter.
- In a heavy deep saucepan, combine the butter and maple syrup. Bring to a boil over medium heat. Continue cooking until mixture reaches 240 degrees on candy thermometer. Remove from heat and let mixture cool, without stirring, until it reaches 175 degrees, 5 to 10 minutes. using a wooden spoon, vigorously stir mixture until it loses its glossy sheen and thickens. Immediately pour into prepared pan. If candy sets before you finish pouring it, stir in hot water, a few drops at a time, until the mixture softens. Let set about 20 minutes.
- Using the overhanging parchment, remove candy from pan and cut into small squares using a sharp knife.
- Candies will keep, separated by wax paper, for about 1 month.
-
makes about 25 pieces