Maple syrup is the only ingredient in this recipe. Depending on the time of harvest and the grade of your maple syrup, your candy might be darker or more crystallized, but it will still be delicious. For all candy recipes, it is imperative that you have a candy thermometer and that you closely watch the temperature to prevent the candy from scorching.
Spray the cooking spray inside the candy molds or over the entire pan you are using.
Pour 2 cups of maple syrup into the bottom of the pot.
Clip the candy thermometer to the side of the pot so the tip is in the maple syrup but not touching the sides or bottom of the pot.
Place the pot on the stove top over medium-low heat.
Heat the maple syrup, without stirring, until the candy thermometer reaches 300 degrees F.
Immediately pour the maple syrup out of the pot and into the candy mold or onto the baking pan.
Let the candy dry until it is completely cooled and hard.
Turn the mold upside down and tap the bottom to remove the candy. Gently tap the candy in the baking pan with a heavy object (such as a hammer or a can wrapped in wax paper). This will break the candy apart into smaller pieces.
Toss the candy with powdered sugar to prevent it from clumping together during storage.
Place the candy in an air-tight container and eat it within two weeks.
Do not use pancake syrup or honey for this recipe.
Do not leave the candy unattended while cooking.