Maple Syrup Lollipops Recipe (How to Make Maple Lollipops) (2024)

FAQs

What is maple candy made of? ›

Maple leaf candy is an authentic sweet with just two ingredients: maple syrup and butter. It doesn't get much simpler—or sweeter—than that. Maple syrup is boiled, mixed with just a bit of butter, and then molded into beautiful leaf-shaped candies.

Maple candy is perishable and has a relatively short shelf life. We make our candy to order so it is as fresh as possible when we ship it. It will last for about two months. It doesn't go 'bad' but it will get hard and crunchy as it ages.

Heat a volume of maple syrup till the temperature is about 40° F above the boiling factor of water (to 252° F). Remove from warmth and being stirring immediately. When the syrup starts offevolved to thicken and sugar crystals form, pour the partly crystallized syrup into molds to harden.

Maple sugar is a natural sweetener that's relatively straightforward to make. For homemade maple sugar, boil maple syrup until it forms granulated sugar crystals, resulting in a sugar infused with maple flavor.

Maple syrup can be used in the place of sugar for just about any recipe, for it is just a matter of learning the substitution ratio. To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar.

Heating crystalized batches from the edge of the pan creates uneven temperatures that can lead to white spots and it requires continuous stirring during the heating so syrup on the edge does not get too hot and scorch.

Basically you cook the maple syrup to soft ball stage which is 235˚F. You don't have to get the temperature exact. If you don't have a candy thermometer, just let it cook for about 5 minutes, it should be bubbling, the color will darken and it will reduce in volume.

Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it ...

Maple hard candies and suckers should be kept away from the heat. They will become sticky and or sugary over time. To extend their shelf life, just refrigerate or pop in the freezer. For optimum storage, keep in a cool dry place.

After opening, move the bottle to the fridge to discourage mold growth. It will keep well for a year. That being said, maple syrup doesn't technically go bad, but your chances of it becoming moldy go up over time. For longer storage, stick maple syrup in the freezer.

Is expired maple syrup ok? ›

Technically, no. However, all maple syrup has a shelf life of sorts. It can become moldy once opened due to airborne mold spores. Moldy syrup is not safe for consumption or very appealing.

This has a limit, when the invert sugar level gets too high the product may not harden properly leaving a soupy maple cream or sticky maple candy. Syrups with very low levels of invert sugar can be grainy even when stirred at cool temperatures. The equipment used to stir the cream is another important factor.

Finishing — Once the water is evaporated to a 66-67% sugar concentration, the sugar starts to go through the molecular changes of candy making. Maple syrup is finished at roughly 7 1/4˚ above the boiling temperature. The browning reaction during finishing creates the familiar maple flavor.

Storing maple syrup in the open is a probable cause of crystallization. When syrup is exposed to air, it evaporates and crystallizes, creating lumps of sugar that are too hard to cook with.

Generally the ratio of sap to syrup for the sugar maple is 40 to 1 (40 gallons of sap yields one gallon of syrup). Other species of maple have lower concentrations of sugar in their sap. For example; it may require 60 gallons of box elder sap to produce one gallon of syrup.

Maple syrup, however, doesn't really work in the same was as it is thinner and has a more subtle taste. You can, however, replace it with 100% pure maple syrup. The best ratio is ⅔ cup of maple syrup for every 1 cup of brown sugar. You will also need to reduce the amount of liquid in the recipe by ¼ cup.

It's less processed than regular table sugars and therefore contains more nutrients like vitamins, minerals & antioxidants which help improve your health. Maple Syrup also scores lower on the glycemic index so it's an excellent choice if you want to maintain stable blood glucose levels while enjoying delicious treats!