With just one ingredient, you can make one whole pound of fat-free, low calorie Maple Magic candy! This recipe sounds like a bit of trouble, but it's really not that difficult and it's fun, too! Get various shapes of silicone candy molds and make it an afternoon delight!
2 cups real maple syrup
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.
Yield: 1 pound
Maple Magic Dark Chocolate
Dark chocolate made with a unique twist - maple syrup. Plus raisins and toasted nuts. These candies will last a long time, too.
4 ounces unsweetened baking chocolate
1/2 cup maple syrup
1 teaspoon pure vanilla extract
1/4 cup raisins
1/2 cup almonds or pecans, toasted
In a double boiler, heat chocolate until melted. Add syrup, vanilla, raisins, and almonds. Stir well.
Using two teaspoons, drop mixture onto parchment paper in 18 mounds. Allow to cool and harden.
Store candies in an airtight container to keep fresh.
Note: These candies will last long time unless you eat them all quickly!
Did you know that dark chocolate can also act as an energy enhancer? Dark chocolate is rich in antioxidants and polyphenols. The chocolate helps boost brain chemical serotonin, which can alleviate feelings of fatigue.
Grandma's Maple Fudge Recipe
Break a pound of maple sugar into small pieces and put it over the fire with a cupful of milk. Bring it to a boil, add a tablespoon of butter and cook until a little dropped in cold water becomes brittle. Take from the fire, stir until it begins to granulate a little about the sides of the pot. Pour into a greased pan. Mark into squares with a knife.