INGREDIENTS

INSTRUCTIONS

From: Kenneth Allen Hyde <HKA55365@vax1.utulsa.edu>  Date: 21 Mar 1994
19:18:20 -0500 Well I don't know how other people  make it, but this is
how my family always made in Pennsylvania when  we were sugaring off.
Maple sugar candy is one of the easiest candies  to make. There are,
however, two kinds: the taffy like stuff and the  cakelike stuff. I'll
include both recipes. The key to both is to use  real maple syrup, none
of this imitation "maple-flavored" stuff  (although B-grade maple syrup
will do fine).  Prepare your molds by greasing them lightly.  Or you
can use a single  large pan and break the candy into conveniently sized
pieces once it  cools. Heat the maple syrup to the hard crack stage.
This is around  300 F. Precision is not really necessary here, though.
What you want  to do is get it to hard crack and then hold it there
until it just  starts to crystallize. At this point, you have to be
very fast and  somewhat reckless: pour the crystallizing syrup into the
molds as  fast as possible.  If your timing is right, it will form
smooth-grained cakes of maple sugar. Word to the Wise: If you catch
the syrup too late, the candy will be coarse-grained, but it will
still taste wonderful.  If you get it too early, it will set up like  a
hard candy: clear and brittle.  Again, very tasty. My suggestion is
that you try making this with small amounts of syrup until you have a
feel for when to pour.  REC.FOOD.RECIPES ARCHIVES  /CANDY  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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