Maple candy
Candies
The secret to soft, melt-in-your mouth maple candies is to have sugar crystals -- formed once you stir the cooled syrup after heating -- that are as small as possible. The problem with doing this in small batches is that things cool off much more quickly, and you can be left with a pan of solid sugar if you don’t work quickly. <br />The secret to soft, melt-in-your mouth maple candy is small crystals, which form once you stir the cooled syrup after heating. The cooler you allow the syrup to get before stirring, the smaller those crystals will be. This can be tricky in small batches as things cool off much quicker, and you can be left with a pan of solid sugar if you don’t work quickly. To ensure success, use rubber or silicone molds that you can pour into easily. If your sugar cools to the point of being un-pourable, you can spoon and press it into the molds. It won’t be quite as pretty, but it will still be just as tasty. And if you do wind up with a pan of solidified sugar, just add a cup of water to it, put it back on the stove, and start the process over again. <br /> <br />Tip: You will need rubber or silicone molds and a candy thermometer for this recipe.
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