Things you will need: maple syrup, a large-ish heavy set pot, a candy thermometer, silicone spatula, and a candy mold of some sort.

I'm making a reasonably large batch, so I am using approximately 28-30 fluid ounces. Which is roughly two and three quarter cups if you do not own a set of measuring scales.

The thermometer I am using in this instance is a wired one with a probe on the end, but you can also use one of these bad boys:

Just make sure it's intended to be used for the high temperatures of candy, as not all food thermometers are made equal.

Step one pour your desired amount of maple candy into a heavy set pot. I am using a 4 quart pot for this, as this amount of syrup can bubble over easily.

Next set your pot on a medium heat. Not high. Medium. We’re in this for the slow burn.

Make sure to monitor the heat of your candy at all times. We are aiming for a boiling 235’f (or 112 in Celsius) anything below that it won't harden, anything above that you'll either turn it into hard candy and burn the shit out of it and your pot and may need to explain to your local fire department why you're making candy at 1am. Don't ask me now, I know this.

It goes without saying, but please be careful handing this mixture. Hot sugar can be extremely dangerous and the burns quite severe so please take your time and don't panic. It the pot burns the pot burns. It's better than burning you.

Stir often to help increase the granulation process. It may not look like much is happening at first but you will soon start to see some activity on the surface.

The heat will soon start to pick up rather quickly at this point and it should start to look something like this:

And now I'm at the pic limit so see you on the reblog.