If you’ve ever wondered how to turn that delicious liquid gold into a sweet treat you can hold in your hand, you’re going to love this Maple Syrup Candy Recipe. It’s a nostalgic delight that’s incredibly simple but packs a rich, buttery flavor that I just can’t get enough of. Whether you’re a longtime maple syrup fan or just looking for a fun kitchen project, this homemade candy is pure magic—and I’m excited to walk you through every step!

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Why You’ll Love This Recipe

Pure Maple Flavor: This recipe uses only real maple syrup, so every bite bursts with authentic sweetness.
Simple Ingredients: All you need is maple syrup—no extra sugar or additives required.
Quick and Fun Process: You’ll enjoy how fast it comes together, and it’s a great kitchen activity to share.
Perfect Gifts and Treats: My family goes crazy for these candies, especially around the holidays—they make wonderful homemade gifts.

The image shows four small, light brown, textured pieces shaped like maple leaves lined up on a light wooden surface, with a woman's hand gently holding the first piece on the left. The maple leaf shapes have detailed veins visible on the top, and the pieces look soft and slightly crumbly. The background is softly blurred in warm tones, keeping the focus on the maple leaf pieces. photo taken with an iphone --ar 2:3 --v 7 - Maple Syrup Candy, Maple Syrup Candy Recipe, Homemade Maple Candy, How to Make Maple Candy, Easy Maple Syrup Candy

Ingredients You’ll Need

Keeping it simple is what makes this Maple Syrup Candy Recipe so approachable—and honestly, just two cups of quality maple syrup is all you really need. Choosing the right syrup helps the candy reach that perfect flavor and texture every time.

Flat lay of a small white ceramic bowl filled with golden amber maple syrup, placed next to a clean white ceramic bowl of clear water, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Maple Syrup Candy, Maple Syrup Candy Recipe, Homemade Maple Candy, How to Make Maple Candy, Easy Maple Syrup Candy

Maple Syrup: I recommend using pure, grade A maple syrup for the best taste and consistent results. The quality matters here—it’s the star ingredient.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Maple Syrup Candy Recipe a bit to make it my own, and trust me, you can too! Feel free to experiment because a little customization makes this candy even more special.

Adding a dash of cinnamon or nutmeg: I tried sprinkling a tiny pinch of cinnamon into the syrup while cooking—it adds a cozy warmth that’s divine on chilly days.
Infused flavors: Once, I stirred in a bit of vanilla extract during the cooling phase, and it gave the candy a lovely fragrant twist.
Nuts or sea salt topping: Pressing chopped pecans or a sprinkle of flaky sea salt on the candy after pouring adds texture and a salty-sweet balance.
Vegan variations: Since the candy is plant-based already with maple syrup, it’s naturally vegan-friendly—perfect for everyone.

How to Make Maple Syrup Candy Recipe

Step 1: Calibrate Your Thermometer for Precision

This might sound fancy, but trust me, it makes a huge difference. I discovered this trick after a batch went too soft. Simply boil water in a pot and stick your candy thermometer in it. It should read 212°F. If it doesn’t, you’ll need to adjust your recipe’s target temperature accordingly. This step helps avoid undercooked or burnt candy.

Step 2: Heat the Maple Syrup Perfectly

Pour your maple syrup into a large, heavy-bottomed saucepan—using a pan that distributes heat evenly means you won’t scorch your precious syrup. Heat it gently until it reaches 243-244°F, which is about 32°F above the boiling point of water. Keep your thermometer handy and keep an eye on that temperature—it climbs fast once it’s near the mark!

Step 3: Let It Cool and Then Beat Until Lighter

Once your syrup hits the target temperature, take it off the heat and let it cool down to 185°F. Now comes my favorite part: stirring. Mix the syrup vigorously for about two minutes. You’ll notice the color lighten and the texture thicken—a good sign that your candy is developing its characteristic creamy, soft chew.

Step 4: Pour and Set

Pour the silky mixture quickly into candy molds or spread it on a parchment-lined baking sheet. This stuff sets fast, usually solidifying in about 10 minutes. If you’re using a sheet, you can break the candy into rustic pieces once firm, or pop them out neatly if using molds.

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Pro Tips for Making Maple Syrup Candy Recipe

Use a digital candy thermometer: It ensures you hit precise temperatures, which is critical for candy success.
Don’t stir while heating: Stirring syrup during heating can cause crystallization—only stir after cooling to 185°F.
Prepare your molds ahead: This candy sets in minutes, so have molds or parchment ready before cooking.
Avoid moisture near candy: Maple candy attracts moisture easily, so store it airtight to keep it from getting sticky.

How to Serve Maple Syrup Candy Recipe

Three small maple leaf-shaped sweets with a light brown color and a slightly grainy texture are placed close together on a smooth, light tan surface with a soft, warm background. Two of the sweets stand upright, showing their detailed, veined surface, while the third one lies flat in front, revealing its round, ridged base. The shapes have a firm, slightly powdery appearance with clear edges and small indentations that highlight the leaf design. The lighting is soft and warm, creating gentle shadows and a cozy feel. photo taken with an iphone --ar 2:3 --v 7 - Maple Syrup Candy, Maple Syrup Candy Recipe, Homemade Maple Candy, How to Make Maple Candy, Easy Maple Syrup Candy

Garnishes

I usually keep it simple with these candies, but sometimes I sprinkle crushed toasted nuts or a pinch of flaky sea salt on top before the candy sets. The salt especially brings out the maple flavor magnificently and adds a little savory surprise with each bite.

Side Dishes

Maple syrup candy pairs like a charm with a cozy cup of black coffee or spiced chai tea. If it’s holiday time, serve alongside a cheese board featuring mild cheeses and nuts—the sweet candy balances salty and creamy flavors beautifully.

Creative Ways to Present

For gift-giving, I love wrapping maple candies in wax paper and tying them with twine or festive ribbons. Presenting them in little glass jars with a handwritten tag always impresses my friends and family, and it feels like a labor of love that’s worth every minute.

Make Ahead and Storage

Storing Leftovers

I keep leftover maple syrup candy in an airtight container at room temperature. Just make sure it’s stored somewhere dry because humidity can soften the candy. It usually stays fresh and chewy for about 1-2 weeks—though it rarely sticks around that long in my house!

Freezing

Freezing maple candy isn’t something I often do, but it works well if you want to keep it longer. Wrap pieces tightly in plastic wrap and place in a freezer-safe bag. When you’re ready to enjoy, just thaw at room temperature—no microwave needed to keep texture intact.

Reheating

If your maple candy gets a bit hard or cold, gently warming it in your hands or leaving it at room temperature for a bit will bring back that perfect soft chewiness. I don’t recommend reheating in a microwave since it can cause melting and textural changes.

FAQs

Can I use any maple syrup for this candy recipe?

For best results, use pure, grade A maple syrup. I’ve found that specialty or flavored syrups can alter the consistency and flavor of the candy. Avoid pancake syrup or diluted products as they won’t set properly.
Why is thermometer calibration important?

Calibrating your thermometer ensures the temperature readings are accurate. Since candy making depends heavily on exact temperatures, this step helps you avoid sticky, crumbly, or burnt candy.
What if my candy doesn’t harden?

This usually means the syrup didn’t reach the necessary temperature or there was too much moisture. Double-check your thermometer’s calibration and make sure to boil the syrup to 243-244°F before removing it from heat.
How long does maple syrup candy last?

Stored properly in an airtight container at room temperature, it should stay fresh for about 1 to 2 weeks. Humidity can affect firmness, so keeping it dry is key!
Can I add flavors or nuts to this recipe?

Absolutely! I love adding a sprinkle of cinnamon or chopped nuts before the candy sets. Just be sure to add these right after pouring while it’s still soft for the best adhesion.

Final Thoughts

I absolutely love how this Maple Syrup Candy Recipe brings a bit of nostalgic joy into my kitchen. Its simplicity and rich, buttery maple flavor always wow my friends and family and it’s such a rewarding treat that you made yourself. If you’re looking for a sweet project that’s both fun and delicious, I highly recommend giving this a try—you might just find your new favorite homemade candy!

Maple Syrup Candy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 67 reviews

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 20 candies 1x
Category: Candy
Method: Stovetop
Cuisine: North American
Diet: Gluten Free

Print Recipe

Description

This classic Maple Syrup Candy recipe transforms pure maple syrup into a sweet, chewy confection that’s perfect for sharing. By carefully heating and cooling the syrup to precise temperatures, you create a delicious treat with a rich amber color and smooth texture. The simple process requires minimal ingredients and equipment, making it an ideal homemade candy for maple syrup lovers.

Ingredients

Scale

Maple Syrup Candy Ingredients

2 cups of pure maple syrup

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Instructions

Calibrate the Thermometer: Start by boiling water in a pot and inserting the thermometer into the boiling water to check the reading. It should be 212°F. If it isn’t, use this information to adjust your baking temperature accordingly for accuracy.
Heat the Maple Syrup: Pour 2 cups of maple syrup into a large, heavy-bottomed pan. Heat it gradually until the syrup reaches 243-244°F, which is approximately 32°F above the boiling point of water. This precise temperature ensures proper candy consistency.
Prepare Molds or Baking Sheet: While the syrup heats, get your candy molds ready or line a baking sheet with parchment paper to pour the candy onto once heated.
Cool the Mixture: Remove the pan from heat and allow the maple syrup mixture to cool down to 185°F. This cooling step is critical to reach the right texture before mixing.
Mix the Candy Mixture: Stir the syrup vigorously for about two minutes until the color lightens noticeably. This step helps aerate the mixture and develop the candy’s chewiness.
Pour the Candy: Quickly pour the mixture into your prepared candy molds or spread evenly on the parchment-lined baking sheet before it sets.
Let Harden: Allow the candy to set for approximately 10 minutes. Once hardened, remove the candy from the molds or break it into pieces if poured onto a baking sheet.
Serve and Enjoy: Share this delightful maple syrup candy with friends and family or enjoy it as a sweet treat yourself.

Notes

Using a candy thermometer is essential for accuracy in temperature to get the perfect candy texture.
Ensure your thermometer is properly calibrated before starting.
Do not stir the syrup while it is heating as it can cause crystallization.
Use a heavy-bottomed pan to prevent the syrup from burning.
Work quickly when pouring the syrup as it hardens fast once cooled to 185°F.
Store candies in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 candy (approx. 15 grams)
Calories: 60
Sugar: 15g
Sodium: 2mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg