03/21/2026
We made these beautiful maple candies yesterday using new syrup from early this season and they came out perfectly!
I feel like we have been making good candy for many years but we have been tweaking things lately to reduce the amount of white crystals we get. These hard white crystals accelerate the aging process in the candy and pieces with it are culled out and used in making sugar. Sometimes we would lose a quarter of the batch!
Warning, it gets technical from here!
What did we change?
•Check the boiling point of water each time, add 30 degrees F and boil syrup to that temp. We had just been using 242 F every time.
• Cool the syrup to 220 F before stirring. We had been using 215 F.
Things we will continue to do:
• Use an early season golden or light amber syrup
• Add about 5% of dark or very dark syrup to boost flavour and add invert sugars.
• Keep the flow consistent through the stirring process.
If you make maple candy, what are your tips and tricks?
