Maple syrup taffy is a luscious, old-fashioned candy made by heating maple syrup until it thickens and becomes gooey. It is traditionally associated with the arrival of spring in North America, where it is often made using fresh maple syrup from local sugar bushes. With its delightful, maple-forward flavor and chewy texture, maple syrup taffy is a sweet treat that is sure to delight people of all ages.
Here are our top 6 tried and tested recipes!
MAPLE TAFFY
Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors, pulse ice in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 16
Number Of Ingredients 1
Steps:
- Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
- Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.
MAPLE TAFFY
All it takes is seven minutes to your own home-made maple taffy. Fire up the microwave for a sugaring-season treat any time of the year!
Categories Recipes with Maple Syrup
Time 12m
Yield 4 portions
Number Of Ingredients 6
Steps:
- Lightly grease the top 1 cm (3/8 in) of the inside of a microwave-safe container. This will keep the syrup from bubbling over.
- Pour maple syrup into the container.
- Fill a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.
- Heat maple syrup 7 to 10 minutes in microwave (cooking time may vary according to your machine's power). You will know it's ready when drops of taffy turn into soft little balls in a glass of cold water.
- You can then pour the taffy into a container and refrigerate until ready to use or pour it in lines on the snow or crushed ice and roll up on sticks for instant lollipops! Or get fancy, combining some of your favourite flavours with maple taffy in these 10 original recipes.
- Lightly grease the top 1 cm (3/8 in) of the inside of a 2-litre (8-cup) saucepan. This will keep the syrup from bubbling over.
- Pour maple syrup into the saucepan.
- Fill a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.
- Put saucepan on medium-high heat with a candy thermometer on the rim or its probe in the syrup. Bring to the boil.
- Keep the temperature between 237° and 240° F for about 20 minutes. Important: Never stir the syrup during and after cooking because it may cause the taffy to crystallize. You will know it's ready when drops of taffy turn into soft little balls in a glass of cold water.
- Pour the taffy in lines on snow or crushed ice and roll up on sticks for perfect maple lollipops. Or get fancy, combining some of your favourite flavours with maple taffy in these 10 original recipes.
MAPLE SYRUP TAFFY
Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.
Provided by tessia
Categories Desserts Candy Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
- Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
- Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 28.2 g, Fat 0.1 g, Sodium 11.7 mg, Sugar 25 g
HARD MAPLE TAFFY
Categories Candy Milk/Cream Dessert Christmas Vegetarian Kid-Friendly Winter Edible Gift Maple Syrup Candy Thermometer Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 70 candies
Number Of Ingredients 11
Steps:
- Oil a large marble slab or other heatproof work surface (see note, above), a bench knife (see note, above), a large knife (not serrated), and scissors. Line 2 large baking sheets with parchment paper.
- Cut butter into bits. In a 3- or 4-quart saucepan cook maple syrup over low heat until reduced to 1/4 cup, about 10 minutes. Add sugar, corn syrup, water, salt, and baking soda and cook, stirring with a wooden spoon, until sugar is completely dissolved, about 10 minutes. Increase heat to moderate and cook mixture, without stirring, until a candy or digital thermometer registers 235°F. Add cream, butter, and extract and boil, without stirring, until thermometer registers 255°F., about 10 minutes. Remove pan from heat and immediately pour mixture onto oiled work surface. Cool mixture 2 minutes (do not touch mixture; it will be very hot).
- With oiled bench knife lift and fold edges of candy toward center to form a 4- by 2-inch loaf. With bench knife continuously flip loaf over until barely cool enough to handle. With oiled hands pick up taffy. Working over work surface, pull ends of taffy loaf away from each other and bring hands together to fold in half. (Use caution because taffy will be cooler on surface than in center; it will cool and harden rapidly as it is pulled.) Release one hand and with it pick up folded end of taffy. Holding ends and working rhythmically, continue to pull and fold taffy (it will turn from a sticky mass to a golden, streaked ribbon) until it begins to feel firm and starts to harden. Put taffy down on work surface and pull into a 20-inch length. With oiled knife cut taffy into fourths. Pull and twist each fourth into an even 15-inch "rope," about 1/4 inch thick. With oiled scissors cut taffy ropes into 3/4-inch pieces and arrange in one layer, without touching, on baking sheets. Let taffy stand at room temperature until hard, about 1 hour.
- Individually wrap taffy pieces in wax paper or candy wrappers or layer between sheets of parchment paper in an airtight container. Taffy keeps at cool room temperature 2 weeks.
MAPLE SYRUP TARTS
For those of us who live in the land of maple syrup, we see plenty in the month of March. The trees are tapped, maple syrup runs freely, and we all head out to the sugar bush for samples. This recipe is an old favorite from our ancestors.
Provided by Carol
Categories Desserts Pies Tarts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.
- Bake for 20 to 25 minutes.
Nutrition Facts : Calories 270 calories, Carbohydrate 41.7 g, Cholesterol 18.3 mg, Fat 11 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 106.6 mg, Sugar 25.3 g
MAPLE TAFFY ON SNOW OR CRUSHED ICE
For those of us who dont currently have snow, we will either have to wait or substitute crushed ice for this recipes. Sounds like something that could be really yummy and fun for the kids to "help" out with, although they should be supervised carefully with the hot liquid.
Provided by LAURIE
Categories Dessert
Time 40m
Yield 2 pans
Number Of Ingredients 3
Steps:
- Pack clean fresh snow into 2 13x9 pans until dense and smooth on top.
- Keep snow or crushed ice outside or in freezer until ready to use.
- Add maple syrup & butter to saucepan.
- Boil uncovered on medium high heat until the syrup reaches 250 - 260 degrees.
- Do not stir.
- Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.
- A second person (wearing winter gloves) should roll each hot strip onto a popsicle stick or fork and leave on the snow to cool.
- Eat when cool.
- The syrup is extremely hot - it can cause severe burns.
- Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.
- They will keep for several weeks.
Tips for Making the Most of Maple Syrup Taffy:
- Make sure your snow is clean and free of debris. If you can't find clean snow, you can use shaved ice instead.
- Bring the maple syrup to a boil, but don't overcook it. If you overcook it, the taffy will be too hard.
- When you pour the syrup onto the snow, work quickly. The syrup will start to harden almost immediately.
- If the taffy is too sticky, you can add a little bit of butter or oil to it. This will help to make it smoother and easier to work with.
- You can flavor the taffy with different extracts, such as vanilla, peppermint, or almond. You can also add chopped nuts or dried fruit.
- Maple syrup taffy is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to a week.
Conclusion:
Maple syrup taffy is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can make this classic Canadian dessert at home. So next time you're looking for a sweet treat, give maple syrup taffy a try!
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