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Pure Maple Candy
Reviews:
December 26, 2010

Maple candy is delicious, but part of what makes it so festive is the kind of mold. I haven't made a bunch of candy and didn't realize that the best mold would be small and rubber--this candy is too soft to unmold easily from rigid candy molds. Here's some trouble-shooting that worked for me: I live at high altitude, so I had to reduce the temperature to make it turn out ok (I found the boiling temp of water in my kitchen using a candy thermometer. I subtracted the difference between that temp and 212 F and subtracted the same from the suggested temperature). Before doing the adjustment, I overheated my candy ended up with sugar, so I added water to the sugar make a simple syrup in 2 sugar:1 water ratio and re-heated the syrup to candy temps and went through the recipe again. It worked. I also found the candy set up before I could get it all molded, so I reheated it gently, just until it was pourable again and molded it--it worked. Overall: fun chemistry product that resulted in yummy candy.

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