Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.

Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233 degrees.

Be careful that the syrup does not boil over because once maple syrup finally decides to boil, it really boils.

When the reduced syrup has reached 233 degrees, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110 degrees.

Beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.

Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy.

Makes about 1 pound of Maple Magic fat free candy.