maple candy

The air is crisp. The leaves are changing. And HOCKEY SEASON IS BACK!

Plans have been made.

Jerseys have been dusted off.

And the DVR is about to be filled to capacity.

To celebrate this glorious day, I think we should all eat a few (dozen) pieces of maple candy.

They’re simple to make. They taste like Fall. They’ll be great company for your belly during those marathon weekends when your team and your husband’s team both have back-to-back games on opposite coasts and you find yourself spending 6 hours straight in front of the TV, two days in a row.

Maple Candy
Recipe from
Makes 15 candies (depending on the size of your mold)
Printable recipe


  • 12 ounces maple syrup

That’s it. Maple syrup is the only ingredient you’re going to need. But you’ll also need a candy thermometer and a candy mold. That is, unless you want to eat the candy straight out of the pot when it cools or maybe you just want to plop down lumps of candy and eat messy candy lumps, which is also totally fine. No judgment. Just eating.

I used this delicious syrup from Trader Joe’s.

Canada. Where the Flames play. Did I mention that hockey is back?

Bring the maple syrup to a boil over medium-high heat. Stir occasionally until the syrup reaches 235 degrees Fahrenheit (110 Celsius).

Remove the syrup from the heat and allow the temperature to drop to 175 degrees Fahrenheit (80 Celsius). Don’t stir the syrup during this step, just keep an eye on it. When the temperature hits 175 F, stir the syrup continuously for five minutes. I suggest using a heavy plastic or wooden spoon because the scraping sound of metal on metal for five straight minutes might drive you mad.

The syrup should now be creamy and its color should be much lighter than when you first started stirring.

Pour the syrup into your candy mold

And allow it to cool completely before removing it.

That’s it! GO FLAMES GO!

Also, go Flyers in the event that the Flames are not playing the Flyers.



20 thoughts on “maple candy

  1. Being Canadian, you’d think I’ve eaten this before, but I haven’t. I should get off my moose that I rode to work today, in 12-inches of snow, walk into the store wearing my muk-luks and buy some maple syrup and make these candies, eh?

    Instead, I will watch the game tonight against Pittsburgh, dreaming about Kesler’s leg muscles and the stanley cup.

    Enjoy the games tonight Nikki and Moose!

    • It’s hard to the touch (unless you’re like me and you don’t wait long enough before taking it out of the mold, in which case it is warm and soft) but then it just kind of melts in your mouth. It’s heaven. And super sweet.

      PS – Can the Flames have Bertuzzi back? I miss him.

  2. The best part of this candy… ONE INGREDIENT! YUM! But Nikki, you have a picture of the wrong jerseys… those aren’t Bruins jerseys! LOL… Happy start of the hockey season from your favorite Mass-hole ๐Ÿ˜€

  3. Pingback: Esculent Essentials | Maple « ingredients of love

  4. Oh my goodness … These are amazing!! How did you manage to make all of your mapley delicious hearts so perfect, though? About halfway through spooning the candy into the mold, it started to harden to the point where my final few candies were lumpy, crumbly little messes. (At which point, I decided it would be best to take one for the team and eat the misshapen candies. Quality control and all that, of course…) ;-D

    • Oh no! I’m not sure why that happened. I can’t imagine that I worked super fast because I’m always slow and kind of scared when it comes to handling hot candy. I’ve been burned a few times. I wish I had an answer for you :(

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