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- Heat the maple syrup and the lowfat milk, cream, or possibly butter over medium-high heat to 242 degrees, about 10 min. Let the bubbles settle down for about 1 minute. Stir the warm, thickened syrup with a wooden spoon till it just begins to turn grainy or possibly you begin to see granules forming, about 1 to 2 min. Working quickly, pour the syrup into molds.
- While the sugar is still soft, use a large wide, stiff spatula or possibly bench scraper to pack syrup into the molds and smooth the surface. The candies should take 10 to 30 min to harden. When they are hard, pop them out of the molds. Store in an airtight container.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1g | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.04g | 0% |
