Ellen Bales


My father used to buy us a box of this candy whenever we traveled to New England on vacation when I was a child. It was a special treat and a memory that I treasure. I was delighted to find this recipe and can't wait to try it out.
Recipe & photo:

☆☆☆☆☆ 0 votes
Depends on size of pieces
10 Min
Stove Top


2 c
real maple syrup (not pancake syrup)
1 Tbsp


1Prepare molds by spraying them with nonstick cooking spray, or line a cookie sheet with foil.
2Pour the syrup into a medium saucepan over medium heat. Make sure the saucepan is large enough that the syrup will not boil over the top.
3Insert a candy thermometer and add the butter to the syrup, stirring to blend. Bring the syrup to 240 degrees (soft-ball stage) and remove from the heat.
4Allow syrup to cool for 2 to 3 minutes, and then beat with a wooden spoon until it thickens, lightens in color and turns opaque, about 3 to 5 minutes. Stop stirring when it reaches the desired point, so it doesn't set completely in the pan.
5Spoon into the molds or onto the cookie sheet and smooth the tops. Allow to set to 5 to 7 minutes and then pop out of the molds, or cut it into squares if using a cookie sheet. You can also cut it into shapes with cookie cutters from the cookie sheet.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom