Ann posted 04-11-98
Maple Sugar Candy
Heat 3 c. best maple syrup, the Real thing please, to 240 on candy thermometer. Remove from heat.Cool to a little more than lukewarm. Stir until it thickens and loses its gloss and turns a lighter color. Pour in a buttered 8x8 pan, or in molds (not plastic!!). Let harden at room temp.
Maple Sugar Candy
Real maple sugar candy includes only maple syrup and can be made as follows:
Heat pure maple syrup in a pan to 240 F. If it foams over, add a pat of butter. Take the heated syrup off the heat, and allow it to cool to 215 F. Beat the syrup with a wooden spoon until it starts to granulate. Pour the thickening syrup in molds, allow to cool.