Time: 1 hour 30 min.
Complexity: easily

In Canada and the northeastern United States, these candies are traditionally made from maple sap. The sap is heated continuously after it has turned into syrup, but before the sugars are formed. The candies are often shaped like maple leaves. This recipe uses more readily available syrup instead of sap and a standard baking pan. Maple candies can be served with coffee or crumbled onto dessert. It's important to ensure the cooking temperature doesn't exceed the recipe's recommended temperature, otherwise the treat will become too hard. A thermometer is recommended.

Ingredients:

• Vegetable oil, for greasing the pan and spoon
• 2 tbsp pure maple syrup

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Line the bottom and sides of a 9 x 5-inch baking pan with parchment paper, then grease it with vegetable oil. In a large saucepan, bring the maple syrup to a boil over medium heat, then reduce the heat. Dip the back of a spoon in the vegetable oil and run it through the foam to help it settle. Increase the heat to medium and continue cooking until a thermometer registers 250°F (119°C), about 25–30 minutes. Pour the syrup into a heatproof bowl and let cool for 5 minutes.
Step 2
• Beat the syrup with a mixer at medium speed until the mixture begins to lighten and lose its transparency (30 seconds to 1 minute). Pour into the prepared pan and spread with an offset offset spatula. Let cool completely (about 1 hour). Remove from the pan and cut into individual candies.

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