How do you make maple sugar candy?!
Answers: the only way is to boil sap or boil brown sugar with butter add vanilla when done you can find a recipe at quebec maple syrup recipes.ca
You take maple syrup and heat it up and pour it into clean snow. Then you pick it up with sticks and eat it. The easyest way to know how long to cook it for would be to use a candy themometer and pour when it get to softball stage but you can just test small quantities until you get the right consistancy. When you pour it out do it in long thing streams.
It takes 40 units maple sap to make one unit of maple syrup. The syrup can be cooked to about 310-320F and this can be poured into candy forms. I just go and buy a piece of maple sugar when I want some because it is such a tedious job cooking it down.
The Muse
If you mean taffy :
http://www.canadianliving.com/food/kids_...
If you mean maple sugar fudge:
MAPLE NUT FUDGE
2 C. maple pure syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan
Boil syrup and butter to 236 °F.
Remove from heat and place ina pan of cold water.
Stir vigorously until color begins to change, then add nutmeats.
Pour into well-buttered 8" or 10" square pan.
Cut into squares while still warm.
MAPLE NUT FUDGE
2 C. sugar
1 C pure maple syrup
2 T. corn syrup
1 tsp. vanilla
1/2 C. milk
1 C. cup chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan
Boil syrup, sugar, milk and corn syrup, stirring constantly until 238 °F.
Remove from heat. Cool to 110 °F. Add vanilla, nuts and butter. Beat
until thick and creamy. Pour into 8" pan and cut into squares when chilled.
Maple Sugar Candy Recipe
Ingredients
2-4 cups maple syrup* (depending on how sweet you want your candies to be)
1 cup cream
1/4 cup (1/2 stick) butter
1 cup nut meats (any nuts of your choice), chopped
1 tsp. lemon extract
Instructions:
Directions
In a large saucepan cook the maple syrup, the cream and the butter for 9 minutes (after the boiling point is reached).
Remove from heat, add the nut meats and the lemon extract and stir for 5 minutes. Pour into buttered pans, or into candy molds.
When cool, cut into squares or unmold.
Makes 24 squares or candy molds.
MAPLE SUGAR CANDY
2 c. maple syrup
3/4 c. milk
2 tbsp. butter
12 marshmallows, quartered
1/2 c. chopped nuts
Boil together syrup, milk and butter to soft ball stage (240 degrees).
Let cool a few minutes then beat until creamy.
Spread marshmallows and nuts on a greased sheet.
Pour maple cream over nuts and marshmallows and spread out on sheet.
CARE - A - LOT CANDY
2 tbsp. butter
1 tbsp. maple syrup
1 c. powdered sugar
1/2 c. granola
1 big bowl
Melt the butter and put it in the bowl.
Add the maple syrup and stir.
Put the sugar in a little at a time and keep on stirring.
Pour in the granola and stir.
Break off little pieces and make each one into a ball about the size of a marble.
Put the candy in the refrigerator for an hour.
Eat it cold and crunchy!
CRUNCHY CANDY
2 tbsp. butter, softened
1 tbsp. maple syrup
1 c. powdered sugar
1/2 c. granola
Mash the butter in a bowl with a spoon.
Add maple syrup and stir.
Stir in the sugar a little at a time.
Using your hands, squeeze and pound the candy until it is soft and smooth.
Mix the granola in with your hands.
Break off little pieces and roll into small balls.
Put the balls in the refrigerator for 1 hour.