Maple Candy

Directions

1. 1
   Before you begin, check the boiling point of water with a temperature, as it can vary depending on altitude. If it boils at 212° F, which it will at sea level, then you can follow the recipe as is. If it boils at a higher or lower temperature than 212° F, add or subtract that temperature difference to or from 235° F to determine your target final temperature for the syrup. (For example, if the water boils at 210° F, the final syrup temperature would be 233° F.)
2. 2
   Pour the syrup into a heavy saucepan with high sides. (The syrup will bubble and rise as it boils, so choose a pan that fits at least 2 quarts so that it doesn't boil over.) Clip a candy thermometer to the side of the pan so it's submerged in the syrup, but not touching the bottom.
3. 3
   Without stirring, heat the syrup to 235° F. When it begins to bubble up and come precariously close to the top of the pan, add the cream. Once it reaches 235° F with the cream, immediately remove it from the heat. Leave the syrup undisturbed until it has cooled to 190° F. Remove the thermometer and begin stirring the cooler syrup slowly with a wooden spoon. After a minute or so, you'll notice the syrup begin to lose its glossy look, and you should feel some crystallization on the bottom of the pan. Continue stirring until you can see crystallization throughout the syrup. As soon as it begins to turn a light, creamy color, start pouring it into your molds.
4. 4
   Let the sugar cool in the molds for at least 1 hour, then gently remove the pieces from the molds. The candy can be stored in an airtight container for several months, though they're best when eaten within the first month.