Maple Candy

Let's Cook

1. Step 1.

   Have candy molds ready or line a 9 × 5-inch loaf pan on all sides with buttered parchment paper or foil. Bring to a boil in a large, deep saucepan over medium-high heat: 2 cups maple syrup; ½ tablespoon vegetable oil or butter

2. Step 2.

   Boil without stirring until the mixture reaches 238°F, the soft-ball stage, about 15 minutes. Remove from the heat and transfer to a bowl to cool for 10 minutes. Using a wooden spoon, stir the mixture until it loses its sheen and looks creamy. Pour the mixture into the molds or the lined pan. Allow to cool completely and cut into squares or release the candies from molds and store in an airtight container at room temperature.