Maple Candy
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- เผยแพร่เมื่อ 6 ก.ย. 2014
- Peter Mulholland of Valley View Farm in Topsfield, MA, uses his own farm-made maple syrup and classic leaf molds for a confection that makes a creative gift or holiday treat. It's also great to drop a small piece into a cup of tea or crumble a bit into your morning oatmeal.
- แนวปฏิบัติและการใช้ชีวิต
We make our own syrup every spring. I return to your video each year to review the instructions. Greatly appreciated. Thank you.
Capnbuknutz wow. How lucky you are. Thanks for the nice note. Glad you enjoy the recipe.
got lucky pulled it off easy without candy thermometer! just watched for the bubbles like i saw on the show then stirred til I got that sugary bottom and things looked a little foggy. Set and ate good! thank you I now can make my own favorite and expensive candy!!!!
What a great video! Thanks for putting it out there. We happen to be Virginia’s only organic maple syrup producer and I’m looking forward to making some maple candy!
Ross Geller wants to know your location
Thanks! Well spoken and easy to follow. Great tip about the buttered rim.
I ate so much of these last night....
Am eating them this moment
I love this recipe!!! Make sure to keep stirring till it changes color though.
This recipe worked great!! But definitely stir until it changes color like his👍🏻
Not dark maple syrup? Well that's what I have so that's what I'm using lol
These candies are like maple crack you can't stop eating them!
Lol 😂
Looks yummy! I should make that one day
This is a great video! I followed his directions and had a perfect batch on my first try. I did not add the oil though.
I’m trying it again hopefully I have the same success!
I'd say adding nuts to the molds would be pretty good to. Like have a helper. Pour a lil in each and they place a couple nuts then go back over.
Black Walnut..mmmm
YUM!! YUM!!YUM!!!
Just to clarify something... at my altitude, water boils at 200 degrees Fahrenheit. So I should bring the syrup to between 232 and 234? Thank you.
I use to live in Maine untill I was seven 7 years ago! I like and subscribe!
I also got it to work without the candy thermometer, I added some butter to it as well, just boil it a lot, and then whip it a lot before you pour. I poured it on a tray lined with parchment paper and sprinkled walnuts on top. It was incredible and melt-in-your mouth.
nice video Maple Candy
597 complete permanent stick
thank you for being my friend
Hello, thank you for this video. I would like to know your thoughts about freezing this candy. Will it loose quality?
So funny question when I am finishing my syrup, I have to filter it because it was 219°. So if I take that same syrup and bring it up to 240°, I do not have to filter it again I can just make the maple candy?
I keep failing despite following instructions perfectly. The syrup never changes no matter how much or long I stir (well it did once but I didn't get it into molds quick enough). I used exact same process each time so not sure why it failed 4 out of 5 times. It's quite an expensive endeavor with such a high fail rate. What am I doing wrong? It just appears to be frothy maple syrup when I'm done
Nevermind. Sixth batch worked. I find stirring slowly for first minute and then stirring rapidly for another 5 minutes worked. Now just to perfect timing getting it into molds in time
I followed the instructions to a tee, but things didn't quite work out - it took 6-7 minutes of stirring for any change in texture, and even then after pouring into the silicon molds and letting sit for over an hour, the candies never really "set" - they're solid on top but inside the molds they're wet and mushy so they just fall apart and don't easily pop out. Did the syrup need to boil longer? I used Grade A syrup as well.
here's the accompanying recipe. hope that helps: how2heroes.com/videos/dessert-and-baked-goods/maple-candy
Celadon grade A syrup is too thin. You would need to cook down on a low simmer to obtain a thicker material, first. Thats why its best to use "Fancy/A grade/first sap gathering" for cooking. And "Amber/B grade/final sap gathering" for candies, sugar, taffy, cookies etc...
I just tried to make maple syrup candy, and poured it into silicon molds, and let it cool to room temperature and it was very hard to take it out of the molds so i froze them in the freezer, and was able to remove them, but now they are all sticky. Any ideas what i did wrong? Should I have not poured them into the molds when the liquid was still very hot? any tips would be appreciated. Thanks!
i know it's quite late but it sounds like you didn't take it up to a high enough temperature?
Where do you get the boxes
Hi, I just made some fresh pure maple syrup 3 days ago. Unfortunately, I made it a bit too thick to use on our pancakes. Well, i was able to use them on pancakes the first day, but now its getting thicker, and crystalizing. I am wondering what to do with the 1 litre that I have left. Wonder if I can make fudge with it, and if you know of any good recipes or ways to use it for such a recipe. Maybe I have no choice but to make maple candy with it as someone mentioned to me. any help would be appreciated.
B Charron you can always re boil adding some water to thin it out
so all you are using is Maple syrup to make this candy? it's that easy? What about using Dark or light brown Sugar to do it? I thought there was some special recipe to making this candy. I love this candy, and ever since my family moved out to California I haven't seen any candy like that out here...
MoganaLeFe you can find it on amazon I bought it and loved it
I don’t think dark or light brown sugar would work for it
Where do you live now? A bunch of autumn Festival sells a bunch
They have at most healthfood stores and amazon.
Are these more like rock candy, or more like peanut brittle, or hard fudge, or what?
It’s kinda like crunchy sugar. Idk how to describe it
Amazing.. how?
Is this hard candy or soft candy?
It's soft and then turns into maple syrup in you mouth
@@benbatchelder8941 oooohhh😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😊😊😊😊😊my mouth is watering!
Scrape the backs smooth right after pouring. They look nicer.
I think gloves would be a good idea!😉
What purpose would the gloves serve?
Protect against molten drops of liquid sugar popping out. Even a small drop could give you a painful burn.@@Gravy_Master
Those are rubber molds, not silicone.
Is it that good?!
One of the best and most addicting candies out there imo
Where did you order your molds?
kingdoug this is a good resource: www.shaverhillfarm.com/products/maple-sugar-molds
Perfect! Thank you for you quick response. Very good video instructions.
so.... maple caramel xD
how much maple syrup
toby Golding 4 cups. Here’s the full recipe: how2heroes.com/videos/dessert-and-baked-goods/maple-candy Enjoy!
I just tried to make it, and it came out like hot glue... And them became a rock
did you use a thermometer? be honest! :)
Loved the video, but your too laid back. Im sure youve done it a million times, but, mine didn't work correctly, like a few people from the comments. So you need to stir the syrup the entire time its boiling, bring it to 234 degrees, dont touch till it cools to 170 degrees, then whip or stir fast to get the cream look, then fill molds. It came out perfect. i also used 2 cups of syrup for the recipe. Not hateing on you, just answering all the comments.
Too complicated. I wanted to cheat with sugar and maple extract
Great vid, keep away from Ross though...
You should be wearing gloves
Delia Everhart get a life, Delia
I hope you don't sell your products as pure maple. I'm vegan and been taping for over 35 years would never contaminated my maple products with butter or oil. Just turn down the stove