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Maple Syrup Maple Candy and Cream - Instructions and Supplies Recipes
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Maple Candy & Cream
      - Instructions & Supplies

How to make Maple Candy


Making your own candy may be the best way to satisfy your maple sweet tooth.
A gallon of syrup will make about 8 Lbs. of 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.
 Maple on Snow
  • Heat maple syrup to 22 to 28 degrees F. above the boiling point of water. Usually heating to about 234 F. will do the job. Higher heat will make a stiffer product.
  • As soon as the syrup reaches the proper temperature, it is poured or drizzled immediately, without stirring, over packed snow or shaved ice. Because it cools so rapidly, the supersaturated solution does not have a chance to crystallize. It will form a thin glassy, chewy, taffy-like sheet over the snow.
    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
Instructions are from the: 
Massachusetts Maple Producers Association

Candy Making Supplies

Candy Molds

Maple Leaves - $15.

Out of Stock
  • 9 cavity
  • 1 oz

Maple Leaves - $26.25

  • 12 cavity
  • 1 oz

Maple Leaves - $19.

  • 20 cavity
  • 1/3 oz

Christmas
Assorted Shapes - $22

includes shipping in the continental USA
  • 16 cavity
  • 1/3 oz
     
  • 3 Holly Leaves
  • 3 Bells
  • 3 Stars
  • 3 Santa in Chimney
  • 2 Santa Face
  • 2 Xmas Trees
Assorted Xmas mold
full size image

Merry Christmas
Letters - $20.

includes shipping in the continental USA
  • 30 cavity
  • 1/3 oz
     
  • Spells:
      1 - Merry Christmas
      &
      1 - Merry Xmas
     
      or 2 - Merry Christmas
      or 2 - Merry Xmas
Candy Mold - Xmas Letters
full size image

Christmas Trees
- $21.50

includes shipping in the continental USA
  • 20 cavity
  • 1/3 oz
Christmas Trees
full size image

Snowflakes
- $22.

includes shipping in the continental USA
  • 20 cavity
  • 1/3 oz
Snowflakes Mold
full size image
Full size images will open in a new window - close after viewing

Hearts - $29.50

  • 20 cavity (shallow)
  • 1/3 oz

Hearts - $29.50

  • 25 cavity (deep)
  • 1/3 oz

Sea Shells - $20.

  • Assorted Shapes
  • 20 cavity
  • 1/3 oz

Easter - $20.

  • 16 cavity
  • 1/3 oz
     
  • 6 eggs
  • 5 Bunnys
  • 5 Chicks

Demo Mold -$19.

  • Assorted Shapes
  • 15 cavity
  • 1/3 oz

Polder digital thermometer
Polder
Digital Cooking Thermometer

$30.00

Large easy to read LCD display

Thermometer display shows
  • cooking temperature
  • User set temperature
  • Timer countdown
  • 12/24 hour clock
  • - includes shipping
Easily adapted for use on sugar pan

Polder Digital Kitchen Scale
Polder
Digital Kitchen Scale

$52.00

Large easy to read LCD display

  • 6.5 lb. total capacity
  • displays in 1/10th oz, increments
  • Auto shut off feature
  • Batteries included
  • - includes shipping

Candy Boxes
Plastic box with clear top
  • 12 piece box (Maple Sugar - labeled top) - $1.50
Great to use when making candy for gifts
Candy Boxes


 

Maple Cream

If you have never tasted Maple Cream before you are missing a real treat.
Start by using on toast and before long you'll soon have a long list of foods you'll want to spread this "Butter" on.

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.


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