Maple Candy by hand

[optionguru]

After a couple of questionable attempts last year, I finally was able to make some great maple candies. Thanks to this forum, especially Father&Son. Used two cups of syrup heated to 240, turned off the heat, syrup continued up to 245 from residual heat. Let cool to 163 (many posts said 165 many said 160, I split the diff). Poured onto pyrex measuring bowl/cup started to stir. After about 2 minutes it started to look like caramel. Started pouring into molds right away, got about 3/4 done before it set up. Put in microwave for 30 sec stirred again for about 10 seconds and started pouring. Made about 40 candies, a few were sacrificed for quality control.

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Also made maple nuts, this one we've mastered thanks to the super easy instructions from mathprofdk. Heat 12 oz syrup to 240 pour in 3 cups of almonds, stir immediately and keep stirring until the sugar starts to granulate and harden (it will be obvious) then stir a few more times and spread out onto granite countertop or cookie sheet to cool.

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I love sugar season

[unc23win]

Nice job I love maple covered almonds myself. There are lots of tips and tricks and recipes floating around on here.

[BlueberryHill]

I was just staring at your almond pic for a while and now I need to buy some almonds on the way home and make this happen when I get home TONIGHT! Thanks for the post!

[maple flats]

Both pictures look like you have mastered it, nice job!

[Russell Lampron]

The almonds are great but we love the pecans and cashews here.

[n8hutch]

That is some nice looking Candy for sure. I am going to try my hand at making some this week. I've got some nice light syrup so hopefully it goes well. I've heard its harder with the darker grades.

[optionguru]

Not sure, I have the thick rubber molds. When the candies cool they get hard pretty quick, I would guess you could hit the mold upside down on the counter top to get them out.

[optionguru]

We give syrup to friends and family but we sell a small amount of the nuts and candies in our pawn shop. That's how we pay for the next years maple supplies. Try not to eat too many, we tend to over do it when we have a fresh batch.

[saphound]

I have a couple pints of really dark syrup. Can I use it to make candy and those nuts? They look so good!

[optionguru]

Here are the actual instructions I used from Father&Son

Use only early season syrup light or medium.
A digital thermometer is a must. A candy/oil thermometer with a long stem.
I do a two cup batch only because much larger always cools and hardens in the measuring cup.
I heat my syrup to 240F.
Take off the heat and cool to 160F, this will produce a smaller crystal.
I then transfer to a 2 cup Pyrex measuring cup and immediatly begin to slowly stir.
As soon as you start to see streaks behind the spoon or feel the bottom of the cup starting to feel rough begin pouring into the molds.
If it sets up in the cup, place the cup in the microwave for 10-15 seconds or just long enough to re-liquify, stir and pour into molds.
The candy that comes from the re-liquifying in the microwave will have alittle different texture but not much.

The important thing to remember is there is no such thing as a failed batch.
It can be put back into the pan, add alittle syrup, and try again.