I made this recipe twice now, and I have never made any other type of candy. I'm not sure how I managed to find my grandmother's candy thermometer in my drawer. It is extremely difficult to get the temperature accurately. I used a smaller pot the 2nd time, so that the liquid would be deep enough for an accurate measurement. But, the bubbles were so sticky, they rose up 3" and threatened to boil over even @ medium heat. With a bigger pot, the depth of the syrup/sugar was so shallow the candy thermometer wasn't really deep enough. So, the first time, it was barely solid at room temperature, and the second time, it was solid before I had a chance to pour it (I reheated it and added a touch of water to melt it again). I agree with another poster that the 5 minutes to stir it is far too long. You might consider stirring it over low heat after it reaches 175F to keep it pourable.
Of course, the taste is exceptional. It's just maple sugar, straight from my back yard!
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I made this recipe twice now, and I have never made any other type of candy. I'm not sure how...