I recently bought my very own copy of Joy of Cooking. I was flipping through it, looking for something, when “Maple Cream Candy” caught my eye.
2 cups of maple syrup, heat it, cool it, beat it, cool it, eat.
And it’s my favorite thing in the world. (Besides strawberries, cheese, ice cream, lox…)
So I bought a jug of maple syrup and a candy thermometer and set out to make it and while the syrup was boiling away on the stove I thought to myself “I should be taking pictures of this so that I can put it on the blog” but I didn’t want to leave the kitchen to get my camera.
You’re not missing anything.
I currently have a pie plate of still-liquid maple syrup sitting on my stove.
I went wrong in two places: first, when the temperature plateaued at 230*, I think I was incorrect that my thermometer wasn’t calibrated correctly, and I should have let it continue to heat until it got to 233* as called for in the recipe. Second, when the recipe said to “beat” I think I didn’t beat it enough.
Maple syrup is expensive, but I will try again.
Anyone know if I can re-boil the used maple syrup, or if once it’s been heated once, it’s no good for candy making anymore?