|Nutritional Guidelines (per serving)|
Maple Leaf Candy is a classic treat made with just two ingredients: maple syrup and butter. It simply doesn't get much simpler—or sweeter—than this recipe, which calls for boiling the two ingredients, then molding the mixture into beautiful leaf-shaped candies. This candy is a classic in New England and Canada and for a good reason—it truly encapsulates the comforting essence of maple syrup!
Because it depends so heavily on maple syrup for both structure and flavor, it is vital that you use real maple syrup to make these confections. Using “maple-flavored” pancake or table syrup won’t work. The recipe will be best with the strong taste of Grade B Maple Syrup, but Grade A is also fine to use.
The traditional shape of this candy is a maple leaf (you can find molds online), but this candy does not necessarily have to be molded. If you prefer, you can pour the mixture onto a cookie sheet or pan lined with foil, and then cut it into squares once it's set.
- 2 cups maple syrup
- 1 tablespoon butter
If you are using candy molds, prepare them by spraying lightly with nonstick cooking spray, then taking a paper towel and wiping most of the spray off. You want a very thin coating of nonstick spray on the inside. Also be sure that you are using heat-safe candy molds and not just plastic molds intended for chocolate.
Pour the syrup into a medium heavy-bottomed saucepan, place it over medium heat, and bring it to a boil. The syrup will bubble up quite a bit, so make sure that you have a saucepan large enough so that it will not easily boil over the top.
Insert a candy thermometer and add the butter to the syrup, stirring until the butter is fully melted and incorporated.
Continue to cook the candy until it reaches 240 F on the candy thermometer (also known as soft-ball stage) and remove from the heat.
Allow to cool for 2 to 3 minutes, then stir the candy vigorously with a wooden spoon until it thickens, lightens in color, and turns opaque, which should take about 3 to 5 minutes. Stop stirring once it reaches this point because if you continue to stir, it will start to set in the pan and be difficult to pour into the molds.
Working quickly, spoon the candy into the candy molds and smooth the tops with a small offset spatula.
Once the candy is poured, it will start to set quickly. Let it sit at room temperature for about 10 minutes and it should be ready to pop out of the molds.
Kitchen Tips and Variations
When stored in an airtight container at room temperature, these maple leaf candies will keep for up to two weeks.