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Pure Maple Candy

Reviewed: May 23, 2013
This is a very easy recipe. Some suggestions: 1- use a candy thermometer with a setting for soft ball stage. 2- lightly grease the sides of your pan, it keeps the syrup from boiling up 3- do not stir while bringing to 235' then turn off the burner and let cool 4-cooling down time depends on how good your pans are, the better the pan the longer it takes 5- if putting into molds first grease them! (I did not add nuts.) Then figure out the measurement per piece, as you fill the molds keep the syrup on or near a burner that is on low. You can lightly reheat the candy syrup to a workable stage as you are filling the molds. Let cool, they pop right out and are the softest most texture of any maple candy I have eaten! Just wonderful!
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