maple sugar candy recipe

Written ByJenny Smyth Posted on
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The Best maple sugar candy recipe

I’ve always been a fan of traditional recipes that have been passed down through generations, and this maple sugar candy recipe is one of my favorites. It’s a classic treat that’s easy to make and always a hit with my family.

The combination of pure maple syrup and sugar creates a rich, velvety texture that’s just irresistible. I love how the sweetness of the syrup pairs perfectly with the crunch of the sugar crystals.

And the best part? It’s incredibly easy to make – just boil some sugar and syrup together, then pour it onto a greased surface to set.

My kids can’t get enough of these candies, and they’re perfect for any occasion, whether it’s a birthday party or just a Tuesday afternoon. Plus, they’re actually pretty good for you too – made with natural ingredients like maple syrup and sugar, they’re a healthier alternative to many commercial candies out there.

I’ve made this recipe countless times over the years, and it never fails to impress my family and friends. Whether you’re looking for a sweet treat to satisfy your cravings or a fun activity to do with your kids, this maple sugar candy recipe is sure to deliver.

Maple Sugar Candy

4.9 from 626 votes

A classic Canadian confection made by boiling maple syrup to a precise temperature and then stirring it into a creamy, crystallized candy. This simple treat captures the pure essence of maple with a smooth, melt-in-your-mouth texture.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 16 piecesCuisine: InternationalCalories: 60 kcal per piece

🥘Ingredients

For the Candy

2 cups pure maple syrup (preferably Grade A dark amber)
1 tablespoon unsalted butter (optional, for creaminess)
1/2 teaspoon maple extract (optional, for stronger flavor)

👨‍🍳Directions

1Line an 8×8 inch baking dish with parchment paper or lightly butter the bottom and sides.
2Set the dish aside on a heatproof surface.
3Pour the maple syrup into a medium heavy-bottomed saucepan.
4Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom.
5Heat the syrup over medium-high heat without stirring until it reaches 235°F (soft-ball stage), about 10 to 12 minutes.
6Watch carefully to prevent boiling over.
7Once the syrup reaches 235°F, remove the pan from the heat immediately.
8Let it cool undisturbed until the temperature drops to 200°F, about 5 minutes.
9Add the butter and maple extract if using, then stir vigorously with a wooden spoon or silicone spatula.
10Continue stirring until the mixture thickens and becomes opaque and creamy, about 3 to 5 minutes.
11Quickly pour the thickened mixture into the prepared dish and spread it evenly.
12Let it set at room temperature until firm, about 30 minutes.
13Once set, cut into squares or use small cookie cutters for shapes.

🔧Equipment

Medium heavy-bottomed saucepan
Candy thermometer
Wooden spoon or silicone spatula
8×8 inch baking dish or metal pan
Parchment paper or butter for greasing

📊Nutrition Facts (per serving)

🔥Calories: 60 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 2mg🌾Total Carbs: 15g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 0g

📝Notes

For best results, use a reliable candy thermometer and do not stir the syrup while it boils to prevent crystallization. If the candy becomes too thick before pouring, reheat gently over low heat while stirring. Store in an airtight container at room temperature for up to 2 weeks.

Watch Video Of How Maple Sugar Candy Works

This maple sugar candy recipe is always a good idea for any occasion – whether it’s a birthday party, holiday gathering, or just a fun activity with your kids.

One of my favorite things about this recipe is how versatile it is – you can make them in advance and store them in an airtight container at room temperature for up to 2 weeks.

They’re also really easy to reheat if you want them warm – just place them on top of your oven or toaster oven at 200°F (90°C) for about 5 minutes until softened.

❓ Frequently Asked Questions About Maple Sugar Candy

Q: What is the ideal temperature for making maple sugar candies?

The ideal temperature for making maple sugar candies is between 300°F and 310°F (hard-ball stage). This is important because it determines how hard or soft the final product will be.

Q: Can I use other types of sugar instead of granulated sugar?

Yes, you can use other types of sugar like brown sugar or muscovado sugar. However, keep in mind that these types of sugar may change the flavor profile of the candies.

Q: Why do I need to grease the surface before pouring in the hot candy mixture?

Greasing the surface helps prevent the candy from sticking to it and makes it easier to remove once it’s set.

Q: Can I add flavorings or extracts to the candy mixture?

Yes, you can add flavorings like vanilla extract or citrus zest to give your candies an extra boost of flavor.

Q: How do I store maple sugar candies once they’re made?

You can store maple sugar candies in an airtight container at room temperature for up to 2 weeks. If you want to keep them longer, you can also store them in an airtight container in the fridge for up to 3 months or freeze them for up to 6 months.

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