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Hard Maple Candy

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
  • Total Time
    Prep: 5 min. Cook: 30 min. + cooling
  • Makes
    1-3/4 pounds


  • 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 15x10x1-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.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
1/3 ounce-weight: 46 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein.

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Average Rating:
  • chin-chilla
    Oct 24, 2013

    I love hard candy and this was really easy and yummy!

  • pinkcookies
    Dec 8, 2011

    I have homemade maple syrup. Could I use this instead of the flavoring? How much?

  • XOBasia
    Dec 14, 2010

    Mmmmmm!!! Maply syrup in candy form!! Delicious, but difficult to break into pieces by hand (maybe I'm just weak)...used a small tack hammer to gently chip into pieces. I only had 2 Tblsp. of maple flavoring left, so I added 1 Tblsp. vanilla and still tasted mah--velous!!!