Pure Maple Candy

1. 1

   In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.

2. 2

   Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.

3. 3

   Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.

4. 4

   Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

No additional tips available.