11ST Way Maple Syrup Candy
Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so "candies" come off the sheet pan easily. Eat as is or use as a garnish.
**** This is like the fancy garnish we have all seen on some recipes that are surrounded by hard candy, for example: Donut trees.
22ND Way Maple Syrup Candy
Prepare your molds or pans by spraying them with nonstick cooking spray.
Pour the syrup into a medium heavy-bottomed saucepan over medium heat. The syrup will boil quite a bit, so you want to have a saucepan large enough so that it will not easily boil over the top. Cooks about 10 minutes.
Insert the candy thermometer and add the butter to the syrup, stirring to incorporate.
Bring the syrup to 240 degrees (soft-ball stage) and remove from the heat.
Allow to cool for 2-3 minutes, then beat with a wooden stick until it thickens, lightens in color and turns opaque, 3-5 minutes.
Stop stirring once it reaches this point, because you do not want it to set completely in the pan.
Either spoon into molds or into a cake pan or baking sheet. Let molds cool about 7 minutes before removing candies. If pouring into a pan, cut with knife into squares (can use cookie cutters also), do this before candy completely hardens...work fast!