Maple Candy

MAPLE CANDY RECIPE

2 CUPS GOOD MAPLE SYRUP (WE USED GRADE B)

SOME CHOPPED WALNUTS

IN A HEAVY SAUCEPAN, BRING SYRUP TO A BOIL OVER MEDIUM HIGH HEAT STIRRING OCCASIONALLY. USING A CANDY THERMOMETER, REMOVE FROM HEAT WHEN IT REACHES 235. LET SIT WITHOUT STIRRING FOR ABOUT 10 MINUTES OR WHEN THE TEMP IS 175. STIR BRISKLY WITH A WOODEN SPOON ABOUT 5 MINUTES UNTIL IT'S THICK AND LIGHT IN COLOR. STIR IN NUTS AND PUT INTO A CANDY MOLD OR SPOON ONTO PARCHMENT. STORE IN AN AIRTIGHT CONTAINER FOR UP TO A MONTH.

Pics of the kids working on the candy in my previous post!