Categories: Candy

Ingredients

• 1 Tbsp. Butter, plus more for greasing
• 2 cups maple syrup
• Hot water, as needed
• (a candy thermometer is needed)

Directions

1. Line a small (8x 4 inch) loaf pan with parchment paper, leaving plenty of overhang;

2. grease parchment with butter.

3. In a heavy deep saucepan, combine the butter and maple syrup. Bring to a boil over medium heat. Continue cooking until mixture reaches 240 degrees on candy thermometer. Remove from heat and let mixture cool, without stirring, until it reaches 175 degrees, 5 to 10 minutes. using a wooden spoon, vigorously stir mixture until it loses its glossy sheen and thickens. Immediately pour into prepared pan. If candy sets before you finish pouring it, stir in hot water, a few drops at a time, until the mixture softens. Let set about 20 minutes.
4. Using the overhanging parchment, remove candy from pan and cut into small squares using a sharp knife.
5. Candies will keep, separated by wax paper, for about 1 month.

6. makes about 25 pieces

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