I need a recpi for maple candy?

Answer 1

Here is a recipe. If it's not what you want try this link: http://www.newenglandrecipes.com/maple/candyandcookies/index.shtml
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4 cups maple syrup
1 cup cream
1/4 cup butter
1 cup nutmeats, chopped
1 teaspoon lemon extract
Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached.
Remove from heat, add the nut meats and extract and stir for 5 minutes.
Pour into buttered pans and when cool, cut into squares.

Answer 2

Candy:

Pure maple syrup, Grade A Light Amber or Medium Amber works best. A quart (4 cups) will make 2 pounds of candy.
Deep cooking pot or pan.
Candy thermometer capable of measuring to 240°F.
Candy molds. Rubber molds work best, or lightly greased metal or wood molds.
A few drops of butter or vegetable oil.
Directions For Candy:

Fill pan partially with water and the thermometer.
Bring to a boil, and note the temperature of the boiling water. Empty the pan.
Place syrup in pan; using a deep pan as the boiling syrup will foam up fairly high when boiling.
Add a few drops of oil or butter. (This helps to keep foam down).
Boil carefully over high heat without stirring, until temperature of the boiling syrup is 320°F above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over. If it cooks too long it can scorch, even catch fire. Watch It! (This is not a place for children nearby, as the boiling syrup is VERY hot, and can stick and burn).
Remove from heat, and let cool for 3-5 minutes.
Stir evenly (don't beat) until the liquid looses its gloss and starts to become opaque. This should take a few minutes, and is the tricky part to learn the exact correct moment to pour off. Stir too long and the thickened syrup will "set up" (harden) in the pan. If this happens, add a cup of water, and re-heat slowly to dissolve sugar, then start over. If you don't stir long enough, the sugar may not "set up" in the molds at all.
Pour carefully into molds. Small aluminum foil pans can be used.
Allow to cool, remove from molds, place on a rack to dry for a few hours.

Answer 3

HARD MAPLE TAFFY
For this recipe you will need a large marble slab or other heatproof work surface (about 20 by 20 inches) and a bench knife-a rectangular metal blade used for cutting and lifting doughs (do not use a plastic pastry scraper). Bench knives are available in cookware shops.

The candies can be individually wrapped in wax paper or candy wrappers.
about 1/4 cup vegetable oil
parchment paper
2 tablespoons unsalted butter, softened
1/2 cup Grade A pure maple syrup
1 1/4 cups sugar
1/4 cup light corn syrup
6 tablespoons water
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup heavy cream
1/2 teaspoon maple extract

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.

Makes about 70 candies.

Answer 4

Do what I do go to Google or you could register for the Kitchen aid forum where they trade recipes.

Answer 5

find a piece of candy and put maple on it duh