Canadian Maple Syrup Candy Or Taffy Recipes

MAPLE TAFFY

Steps:

• Lightly grease the top 1 cm (3/8 in) of the inside of a microwave-safe container. This will keep the syrup from bubbling over.
• Pour maple syrup into the container.
• Fill a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.
• Heat maple syrup 7 to 10 minutes in microwave (cooking time may vary according to your machine's power). You will know it's ready when drops of taffy turn into soft little balls in a glass of cold water.
• You can then pour the taffy into a container and refrigerate until ready to use or pour it in lines on the snow or crushed ice and roll up on sticks for instant lollipops! Or get fancy, combining some of your favourite flavours with maple taffy in these 10 original recipes.
• Lightly grease the top 1 cm (3/8 in) of the inside of a 2-litre (8-cup) saucepan. This will keep the syrup from bubbling over.
• Pour maple syrup into the saucepan.
• Fill a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.
• Put saucepan on medium-high heat with a candy thermometer on the rim or its probe in the syrup. Bring to the boil.
• Keep the temperature between 237° and 240° F for about 20 minutes. Important: Never stir the syrup during and after cooking because it may cause the taffy to crystallize. You will know it's ready when drops of taffy turn into soft little balls in a glass of cold water.
• Pour the taffy in lines on snow or crushed ice and roll up on sticks for perfect maple lollipops. Or get fancy, combining some of your favourite flavours with maple taffy in these 10 original recipes.

MAPLE SYRUP TAFFY

Steps:

• Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
• Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
• Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.