During the war, the women at my grandmother's church would donate sugar rations throughout the year so they'd have enough to make candy as a fund-raiser each Christmas. I'm lucky enough to have inherited this tried-and-true recipe. —Dorothea Bohrer, Silver Spring, Maryland
- 1-1/2 teaspoons butter, softened
- 3-1/2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 3 tablespoons maple flavoring
- Grease a 15-in. x 10-in. x 1-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300° (hard-crack stage), stirring occasionally.
- Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool. Break into pieces. Store in an airtight container. Yield: 1-3/4 pounds.
Originally published as Hard Maple Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p96
Reviews for Hard Maple Candy
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review