Recipe found at http://thetolerantvegan.com/2011/10/maple-candy/
Makes 15 candies (depending on the size of your mold)
- Bring the maple syrup to a boil over medium-high heat.
- Stir occasionally until the syrup reaches 235 degrees Fahrenheit (110 Celsius).
Remove the syrup from the heat and allow the temperature to drop to 175
degrees Fahrenheit (80 Celsius). Don't stir the syrup during this step,
just keep an eye on it.
- When the temperature hits 175 F, stir the syrup
continuously for five minutes. The syrup should now be creamy and its color should be much lighter than when you first started stirring.
- Pour the syrup into your candy mold and allow it to cool completely before removing it.