How We Make Maple Candy
- Cook maple syrup to 238°-240°F.
- Cool until temperature reaches 190°.
- Stir constantly until syrup becomes sugary.
- Pour in molds until cool.
The maple candy process has many steps over many days:
- Boil sap for syrup: 40-50 gallons sap=1 gallon syrup
- Boil syrup for approximately 2 hours to thicken more
- Let cool to 190 degrees, stir until starts to harden
- Pour into maple leaf molds.
- Let cool for a half an hour before removing from mold
- Meanwhile, make the crystal candy coating by boiling more syrup for about one hour
- Let maple leaf candy air dry for 12-24 hours
- Let crystal coat cool to room temperature (overnight)
- Submerge dried maple leaves in crystal coating
- Allow candy to soak at least 6 hours
- Remove candy and drain excess syrup, turning often
- Place candy on rack for further draining/drying
- Wipe top and bottom of candy to remove excess syrup
- Flip candy every hour for 2 - 3 hours
- Let candy completely dry for 4-7 days before packaging
- Weigh and package candy
- Thanks to the crystal coating, Maple Candy keeps for approximately 8 months
Please enjoy our labor of love!
-The Bissell Family