1. heat maple syrup to a temperature of approximately 32-34oF above the boiling temperature of pure water (212 degrees F at sea level). 2. pour the syrup into a flat pan or trough and allow it to cool undisturbed to at least 200F but not less than 160°F. 3. stir until the syrup is soft and plastic. 4. pour or pack it into molds. Molded candies commonly set up in 10 to 30 minutes. Candies formed by pouring rather than packing will have an attractive glazed surface. ---------------------------------------------------------------------------
Ingredients
