I was so disappointed in this recipe :(. I made it while my sister was visiting and we were very excited and hoping for the taste of melt-in-the-mouth maple candy that we've purchased before. I even bought myself a new candy thermometer just in case. However, the candy is staying soft and creamy, will not come out of the molds, even after chilling in the freezer ...and it cooked forever so if anything it should be too hard, so I have no idea what happened. As for the transformation from syrup to light & creamy, that didn't happen either so we had to use a mixer ...and it took about 10 minutes for it to become light and creamy, looked awesome...but the consistency is like a very undercooked fudge so I suspect the 235 is not high enough of a temp to get moldable results.
Was this review helpful?
8 users found this review helpful
I was so disappointed in this recipe :(. I made it while my sister was visiting and we were...