Maple Candy – a delicious recipe with Vegetable oil, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil.
2
Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low.
3
Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside.
4
Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes.
5
Pour the syrup into a heatproof bowl and let cool, 5 minutes.
6
Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute.
7
Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour.
8
Lift out of the pan and cut into pieces.
9
Photograph by Sam Kaplan
312
kcal
Calories
80
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: Vegetable oil, for the pan and spoon, 2 cups pure maple syrup.
Yes, Maple Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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