Q&A for How to Make Maple Candy

Check after about 90 minutes. If they are cool (should be hard), you can pop them out of the molds. I store mine in a Rubbermaid container.

Yes, you can melt down and reboil the maple candies and unsuccessful attempts. Maple is surprisingly forgiving in this way.

You would need to boil the syrup longer. Hard ball stage is 260 degrees F, and soft crack is 275.

Keep stirring. Make sure to get it off of the bottom of the pan by scraping the sides and base. Keep the temperature at a consistent heat, don’t turn it up higher to make it go faster, because it’ll ruin your candy.

You should stir the maple syrup as it boils, since it can easily burn when heated.

You need to throw the batch away. Once it is burned, if you boil it, it will only get more burned.

If you did that, you'd be making honey candy and not maple candy. Even then, you should find a recipe for honey candy, to be certain it would work properly.

The sugar content makes it sticky.

You could grease your candy mold with cooking spray or use a silicon mold for extra assurance that it won’t stick. Make sure you are constantly stirring your syrup before you pour it.

Usually the problem with hard candy not being hard enough is either because you did not refrigerate it long enough, or you may have had overheated it, so that there is not enough water in the syrup mixture.

Yes, you can! Most cooking sprays are made of a mixture of canola oil, water and emulsifiers(preservatives). You can dilute canola oil with water and use a paper towel to rub the mixture over the molds. Or, you can make maple taffy instead of hard maple candy.

Yes but then technically it wouldn’t be maple candy. Look up a different recipe with that type of sweetener to make sure nothing goes wrong.