This maple candy recipe is one of thoseEasy Candy Recipes It has four (yes FOUR) ingredients. And the silly ingredient? Pancake syrup! Seriously that's what gives these the maple flavor.
I found this recipe in my grandma's cookbook that was put together by her and her Italian friends. It was a fundraiser cookbook. It's another good one. I have yet to be dissapointed in these little ladies cooking skills!
This doesn't make a real huge batch. Which is probably a good thing because my step-son and I polished this off in one night.
One thing to note: don't skimp on using a candy thermometer. UNLESS you are a super duper pro at knowing where that hard crack stage is. I always *think* I am good enough to gauge by my eye - and *POOF* I ruin a recipe. So if you rely on the thermometer, this recipe is a cinch. It really is easy. Hardly any ingredients and just follow the directions.
There's a couple of substitutions and FAQs below.
Thanks for stopping by - and I know this isn't one of those traditional Italian dessert recipes. But I had just finished making this batch of candy and wanted to post it somewhere. So thanks for not writing on my Facebook wall to tell me that "Hey your candy recipe isn't really Italian." :-)
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* 1 cup maple flavored syrup
* 1/2 cup of sugar
* 2 teaspoons of white vinegar
* 2 teaspoons of baking soda
* Place in 2-quart saucepan and bring to a boil over MEDIUM heat.
* Stir till sugar dissolves.
* Cook without stirring until hard-crack stage or till candy thermometer registers 300 degrees.
* Remove from heat.
* Quickly stir in the 2 teaspoons of baking soda and mix well.
* Immediately pour into a 9 x 9 x 2 inch baking pan. Don't spread it.
* Let it cool.
* Break into pieces.
NOTE: Be super duper watchful on this recipe. The syrup gets to 300 degrees. You can burn yourself if the syrup touches your skin. Although this is an easy recipe. I am not comfortable making this with younger children around.
* I'd plan on from start to finish.
It's basically where all moisture is out of the candy. If you drop the HOT candy into a cup of water you want to see brittle threads. I use a thermometer. I've never quite mastered eye-balling it.
Sure. I do. I just left this maple candy recipe in it's basic form the way my grandma has/had it in her cookbook. I add them after the hard crack stage right after the baking soda.
You will have really gross hard syrup that won't spread. This is actually the cool part. Give it a shot. This is a typical way of making a sticky syrupy sweet substances become spreadable.
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