Maple Leaf Candy

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 02/15/23
Light brown maple leaf candy on a serving plate

The Spruce Eats / Kristina Vanni

Prep: 5 mins
Cook: 60 mins
Cooling time: 10 mins
Total: 75 mins
Servings: 24 servings
Yield: 16 to 20
Nutrition Facts (per serving)
74 Calories
0g Fat
18g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 74
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 2%
Cholesterol 1mg 0%
Sodium 7mg 0%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 0%
Total Sugars 16g
Protein 0g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 0mg 0%
Potassium 57mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Maple leaf candy is an authentic sweet with just two ingredients: maple syrup and butter. It doesn't get much simpler—or sweeter—than that. Maple syrup is boiled, mixed with just a bit of butter, and then molded into beautiful leaf-shaped candies. This candy is a classic in New England and Canada—and for good reason—as it's a fun way to enjoy maple syrup.

Because it depends so heavily on maple syrup for both structure and flavor, it is vital that you use the real thing to make these candies. Using “maple-flavored” pancake or table syrup won’t work. The recipe is best with the strong taste of Grade B Maple Syrup, but Grade A is also fine to use. And, since the temperature in candy-making is so critical, using a candy thermometer (and one that is accurate) is essential.

The traditional shape of this maple candy is a maple leaf (there are molds available), but it does not 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. If you are using molds, make sure they are heat safe and not just plastic molds intended for chocolate. 

Ingredients

  • 2 cups maple syrup (real, not imitation)

  • 1 tablespoon butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for maple leaf candy recipe gathered

    The Spruce Eats / Kristina Vanni

  2. If you are using candy molds, prepare by spraying them lightly with nonstick cooking spray.

    Greased maple-leaf shaped silicone candy molds

    The Spruce Eats / Kristina Vanni

  3. Take a paper towel and wipe off most of the spray; you want just a very thin coating of nonstick spray on the inside.

    Excess cooking spray being wiped off the candy molds with paper towel

    The Spruce Eats / Kristina Vanni

  4. Pour the syrup into a medium, heavy-bottomed saucepan and place it over medium heat. (The syrup will bubble up quite a bit, so make sure that the saucepan is large enough so that it will not easily boil over the top.)

    Syrup in a spouted saucepan on the burner

    The Spruce Eats / Kristina Vanni

  5. Bring the syrup to a boil; this can take about 15 to 20 minutes.

    Boiling syrup with thick white foam on top on the burner

    The Spruce Eats / Kristina Vanni

  6. Insert a candy thermometer and add the butter.

    Butter cube added to foamy syrup and candy thermometer inserted

    The Spruce Eats / Kristina Vanni

  7. Stir until the butter is fully melted and incorporated.

    Butter being stirred into the syrup with a silicone spatula

    The Spruce Eats / Kristina Vanni

  8. Continue to cook the mixture until it reaches 240 F on the candy thermometer (soft-ball stage), about 35 to 40 minutes.

    Syrup mixture with candy thermometer inserted

    The Spruce Eats / Kristina Vanni

  9. Remove from the heat and allow it to cool for 2 to 3 minutes.

    Bubbly syrup mixture in the saucepan off the heat

    The Spruce Eats / Kristina Vanni

  10. 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 become difficult to pour into the molds.

    Thick syrup mixture being stirred with a wooden spoon in the saucepan

    The Spruce Eats / Kristina Vanni

  11. Working quickly, spoon the candy into the candy molds.

    Molds filled to the top with candy mixture

    The Spruce Eats / Kristina Vanni

  12. Smooth the tops with a small offset spatula.

    Tops of the candy being leveled with a dinner knife

    The Spruce Eats / Kristina Vanni

  13. Once the candy is poured, it will start to set quickly. Let it sit at room temperature for about 10 minutes.

    Filled candy molds next to timer set for 10 minutes

    The Spruce Eats / Kristina Vanni

  14. Pop them out of the molds.

    Maple leaf candy removed from molds

    The Spruce Eats / Kristina Vanni

Tips

  • Double-check your candy thermometer first before making this recipe, or any candy recipe, to ensure that it is accurate. This is easily done by boiling a pot of water and making sure the thermometer reads 212 F. If it doesn't, the calibration might be off, and you will need to take the difference and adjust accordingly. There is also a deviation depending on the altitude you are in.
  • These maple leaf candies make a great edible gift or treat. Put them in a decorative box or container and use them as a birthday present or serve at a gathering of family or friends.

How to Store Maple Leaf Candy

  • You can store the maple leaf candy in an airtight container at room temperature for up to two weeks. 

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