Last Updated on April 2, 2024 by Michelle

While it’s super easy, there are many facets to making maple candy.

Truth is, there are many options for making maple candy. But they all share two things in common. Keep reading for the full scoop…

Hi, I’m Michelle. A backyard sugarmaker in New England, and author of Sweet Maple.

Please consider helping me support sugarmaking education worldwide with every purchase of the SoulyRested Swag. You’ll find the latest designs right here (like the one I’m wearing here) .

Table of Contents

There are many ways to make this deliciousness

All varieties of maple candy are delicious. And they are all made up of ONE ingredient. Yep, one.

And guess what? You can not only pronounce it, but know exactly where it came from and how good it is for you: 100% maple syrup.

Seriously, there’s no better candy, guys.

This post contains affiliate links. Go here to read the full (ultra fun) legal disclosure about that.

Get the Full Scoop

For the full scoop on the amazing science behind all-natural sugar and all the options and varieties of maple candies you can make, see my book, Sweet Maple.

If you can’t find it at your local book store, great news! You can purchase it right here and still support your local bookstore. (Pretty cool, huh?)

Of course you can grab a copy on Amazon too, if that’s your jam.

If you do grab a copy of my book be sure to go here to claim all the bonuses I’ve gathered for you to say thank you!

How to Make Two Popular Kinds of Maple Candy

I walk you through the details on how to make my two favorite ways to make maple candy in this video:

I call them Maple Stained Glass and Maple Crumbles. My favorite way to use maple candies? I keep them in a jar by my loose leaf teas and use them to sweeten my morning cup of hot tea.

Making maple stained glass hard candy

Heat a quart of maple syrup to 300°F in a large pot on the stove. (If I didn’t make my own syrup, this is the maple syrup I’d buy.)

When it reaches 300°F immediately pull from heat (do not let it cool at all) and very carefully (this stuff is HOT folks) pour into lightly greased molds (or cookie trays). It will cool and harden very quickly.

Break into pieces and store in a sealed mason jar. I use this lid and jars like these.

Making maple crumbles candy

Heat a quart of maple syrup to 244°F in a large pot on the stove.

When it reaches 244°F remove it from the heat and let it cool to 175°F. Beat it with a wooden spoon until it turns a nice cream color, then pour it into greased molds. If you do this just right (which I seldom do, there are just too many variables that have to be perfect) you’ll have a wonderful soft molded candy.

BUT if you let it go slightly above 244 or let it cool to lower than 175 or stir it too long or not long enough you will have a hard sugar that hardens too quickly to pour into molds. Just pour it onto prepared cookie sheets and break it into pieces as it cools.

Store your maple crumbles in a sealed mason jar. I use this lid and jars like these.

Give an amazing gift

I love giving these candies as gifts. I have a page of printable gift cards in my subscriber library if you’d like to have a sweet note to attach to your gifts to let folks know the amazingness you made them and great ways to use the candies. Just subscribe here and print it out right away.

Other Recipes You’ll Love:

And I list my favorite tools in my homestead kitchen right here.

p.s. Remember, order a copy of my book Sweet Maple for all the details on making the best maple confections and maple-infused baked goods, bread, and even savory meals. Go here for a peak inside, reviews, and all the bonuses.

p.s.s. If you need to order syrup, my friend’s XXL size of maple syrup right here would make lots of wonderful candy, and it’s the best bulk-serving price I’ve found anywhere. Order $50 worth or more & use coupon code SOULYRESTED to enjoy a free tub of maple cotton candy!

My people shall be satisfied with my goodness, declares the Lord. Jeremiah 31:14

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