Maple Leaf Candy

Maple leaf candy is an authentic sweet with just two ingredients: maple syrup and butter. It doesn't get much simpler - or sweeter - than that. 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 - as it's a fun way to enjoy maple syrup. Because it depends so heavily on maple syrup for both structure and flavour, it is vital that you use the real thing to make these candies. Using "maple-flavoured" pancake or table syrup won’t work. The recipe is best with the strong taste of Grade B Maple Syrup, but Grade A is also fine to use. And, since the temperature in candy-making is so critical, using a candy thermometer (and one that is accurate) is essential.

The traditional shape of this maple candy is a maple leaf (there are molds available), but it does not have to be molded. If you prefer, you can pour the mixture onto a cookie sheet or pan lined with foil, and then cut it into squares once it's set. If you are using molds, make sure they are heat-safe and not just plastic molds intended for chocolate.

2 cups pure maple syrup
1 Tbsp. butter

If you are using candy molds, prepare by spraying them lightly with nonstick cooking spray.

Take a paper towel and wipe off most of the spray; you want just a very thin coating of nonstick spray on the inside.

Pour the syrup into a medium, heavy-bottomed saucepan and place it over medium heat. (The syrup will bubble up quite a bit, so make sure that the saucepan is large enough so that it will not easily boil over the top.)

Bring the syrup to a boil; this can take about 15-20 minutes.

Insert a candy thermometer and add the butter. Stir until the butter is fully melted and incorporated.

Continue to cook the mixture until it reaches 240°F on the candy thermometer (soft-ball stage), about 35-40 minutes.

Remove from the heat and allow it to cool for 2-3 minutes.

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.

Working quickly, spoon the candy into the candy molds. Smooth the tops with a small offset spatula.

Once the candy is poured, it will start to set quickly. Let it sit at room temperature for about 10 minutes.

Pop them out of the molds.

Makes 24.

Cook's Notes:

• Double-check your candy thermometer first before making this recipe to ensure that your thermometer is accurate. This is easily done by boiling a pot of water and making sure the thermometer reads 212°F. If it doesn't (the calibration might be off), then just add 28°F to whatever your thermometer reads for the boiling water temp.
• You can store the maple leaf candy in an airtight container at room temperature for up to two weeks.