Maple Leaf Candy is a classic, authentic candy made with just two ingredients! It doesn't get much simpler--or sweeter--than this. 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-- It is the essence of the pure taste of maple syrup!
Because it depends so heavily on maple syrup for both structure and flavor, it is vital that you use real maple syrup to make these maple leaf candies. Using “maple-flavored” pancake or table syrup won’t work.I prefer to strong taste of Grade B Maple Syrup, but Grade A is also fine to use.
I poured the maple candy into leaf molds to emphasize the autumn theme, but they do not necessarily have to be molded. If you prefer, you can pour them in a cookie sheet or pan lined with foil, and then cut them into squares once they are set.
How to Make It
1. If you are using candy molds, prepare them by spraying them lightly with nonstick cooking spray, then taking a paper towel and wiping most of the spray off--you want just a very thin coating of nonstick spray on the inside. Also be sure that you are using heat-safe candy molds and not just plastic molds intended for chocolate.
2. Pour the syrup into a medium heavy-bottomed saucepan, place it over medium heat, and bring it to a boil.
The syrup will bubble up quite a bit, so make sure that you have a saucepan large enough so that it will not easily boil over the top.
3. Insert a candy thermometer and add the butter to the syrup, stirring until the butter is fully melted and incorporated.
4. Continue to cook the candy until it reaches 240 degrees Fahrenheit on the candy thermometer (soft-ball stage) and remove from the heat.
5. Allow to cool for 2-3 minutes, then stir the candy vigorously with a wooden spoon until it thickens, lightens in color and turns opaque, which should take about 3-5 minutes. Stop stirring once it reaches this point, because if you continue to stir, it will start to set in the pan and be difficult to pour into the molds.
6. Working quickly, spoon the candy into the candy molds and smooth the tops with a small offset spatula.
7. Once the candy is poured, it will start to set quickly. Let it sit at room temperature for a bout 10 minutes, then it should be ready to pop out of the molds. Store Maple Leaf Candy in an airtight container at room temperature for up to two weeks.
What you Need
2 cups of M & S Maple Syrup
1 Tbsp butter
1 2-1/2 - 3 lb. chicken 1/2 tsp. salt
1/4 cup melted butter Dash of pepper
1/4 cup chopped almonds1/2 cup maple syrup (optional)
1/2 tsp. grated lemon rind 2 tsp. lemon juice
Place chicken pieces in shallow baking pan. Mix remaining ingredients and pour evenly over chicken. Bake covered about 1 hour at 325 degrees, basting occasionally.
Add maple flavor to the following foods:
Prepare grapefruit halves for serving, removing the centers. Pour one tablespoon of maple syrup over each half and serve.
Fill the centers of pared and cored apples with maple syrup and bake until the apples are tender. Baste with the syrup during cooking.
When the ham (whole or half) is almost done, remove the rind and drizzle maple syrup over the ham. Return the ham to the oven and brown.
Add two teaspoons of maple syrup to a glass of cold milk, and shake well. Serve the drink plain or topped with whipped cream or ice cream.
Ice Cream, Custards, and Puddings
Top ice cream, custards, and cornstarch puddings with maple syrup. Sprinkle with nuts if desired.
Waffles, Griddle Cakes, French Toast, and Hot Cereals
Pour maple syrup on hot buttered waffles, griddle cakes, French toast, or on cereal.
MAPLE SALAD DRESSING
Mix 1 tablespoon of flour with l/4 cup of lemon juice until there are no lumps, and stir into this l/2 cup of maple syrup. Cook this mixture stirring constantly until it is as thick as honey. Cool it and fold in l cup of whipped cream. Serve it with a tart fruit salad mixture.
MAPLE SYRUP (FRENCH) DRESSING
1/4 cup salad oil
1/4 cup ketchup
1/4 cup dark maple syrup
1/8 cup vinegar
1/2 tsp garlic powder
dash of pepper
Mix and keep in the refrigerator.
Makes 12 medium sized muffins
2 cups all-purpose flour
3/4 cup maple sugar, or to taste
1/2 teaspoon salt
3 teaspoons baking powder
2 teaspoons fresh grated ginger
1 cup milk, plus more if needed
3/4 cup of fresh cranberries roughly chopped
Preheat oven to 400°F.
Grease muffin tin or line with muffin liners. Mix together all dry ingredients. Make a well in center of bowl and add wet ingredients. Stir together with spatula to combine wet and dry ingredients until moistened. Batter should be lumpy and thick. Gently fold in cranberries. Scoop batter into tins using an ice cream scoop about two-thirds full. Bake 20 minutes or until toothpick inserted in center of muffin comes out clean. Let rest for 5 minutes out of the oven and serve warm.
Makes 7 cups
5 cups of water
1 1/4 cups of fresh squeezed lemon juice (5-6 lemons)
1/2 cup of pure Vermont Maple Syrup (Amber with Rich Taste or Dark with Robust Taste)
Optional Herbs: Sage, Rosemary, Lavender
Combine ingredients, add ice, stir and enjoy!