Maple Candy & Cream
      - Instructions & Supplies

Maple Candy

12 piece box - $4.50
18 piece box - $6.00
32 piece box - $9.50

How to make Maple Candy

What you need:
• Grade A Light or Medium Amber syrup works best.
     A quart (4 cups) will make 2 pounds of candy.
• Deep cooking pot or pan.
• Candy thermometer capable of measuring to 260 F.
• Candy molds. Rubber molds work best, or lightly greased metal or wood molds.
• A few drops of butter or vegetable oil.

Directions For Candy:
• Fill pan partially with water and the thermometer.
• Bring to a boil, and note the temperature of the boiling water. Empty the pan.
• Place syrup in pan; using a deep pan as the boiling syrup will foam up fairly high when boiling.
• Add a few drops of oil or butter. (This helps to keep foam down).
• Boil carefully over high heat without stirring, until temperature of the boiling syrup is 32 degrees F. above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch It! (This is not a place for children nearby, as the boiling syrup is VERY hot, and can stick and burn).
• Remove from heat, and let cool for 3-5 minutes.
• Stir evenly (don't beat) until the liquid looses its gloss and starts to become opaque. This should take a few minutes, and is the tricky part to learn the exact correct moment to pour off. Stir too long and the thickened syrup will "set up" (harden) in the pan. If this happens, add a cup of water, and re-heat slowly to dissolve sugar, then start over. If you don't stir long enough, the sugar may not "set up" in the molds at all.
• Pour carefully into molds. Small aluminum foil pans can be used.
• Allow to cool, remove from molds, place on a rack to dry for a few hours

Candy Molds

Maple Cream

How to make Maple Cream

What you need:
• Grade A Light or Medium Amber syrup works best.
  A quart (4 cups) will make 2 pounds of maple cream.
• Deep cooking pot or pan.
• Candy thermometer capable of measuring to 260 degrees F.
• A few drops of butter or vegetable oil.
• A large pan or sink full of cold water.

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Instructions are from the: 
Massachusetts Maple Producers Association 
     a web site worth visiting

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Directions:
• Fill pan partially with water and the thermometer.
• Bring to a boil, and note the temperature of the boiling water. Empty the pan.
• Place syrup in pan; use a deep pan as the boiling syrup will foam up fairly high when boiling.
• Add a few drops of oil or butter. (This helps to keep foam down).
• Boil carefully over high heat without stirring, until temperature of the boiling syrup is 24 degrees F above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch. Remember the boiling syrup is very HOT & STICKY.
• Remove from heat, and place immediately into a large pan or sink of very cold water to cool. Do not move, stir, or disturb the syrup during cooling. You can gently add some ice cubes to the water bath.
• Cool to near room temperature (Hold the back of your hand close to the surface, its cool enough when you don't feel any heat radiating off the surface anymore).
• Remove from water bath and stir slowly with a wooden spoon until it looses its gloss and starts to get opaque. You will notice a change in the color of the liquid. This will take a strong hand and some time. It will get to the consistency of peanut butter when finished.
• Spoon into containers and keep refrigerated