“…I haven’t hung up a stocking since I was a kid.”
“All the more reason why you should now,” said Father. “There are plenty of apples and nuts and maple-sugar hearts to put in it,” he laughed.
—from Star of Wonder in Miss Lavinia’s Call
Maple Sugar Hearts
INGREDIENTS:
8 ounces of 100% pure Grade A Light Amber Maple Syrup
Butter for applying to the edge of the saucepan
SUPPLIES:
Heavy Saucepan
Candy Thermometer
Silicone candy molds or a small baking pan
The 1894 Recipe: Boil two cupfuls of maple syrup until it will crack if dropped into cold water. Just before removing from the fire, add a piece of butter about the size of a pigeon’s egg.
NOTES FOR MODERN COOKS:
This recipe works best with silicone candy molds, since they don’t need to be buttered and the candies pop right out when cooled. If using vintage candy molds, be sure to butter them well.
Place heart-shaped molds on a level surface. Prepare vintage candy molds by buttering or lightly spraying with cooking spray and wiping with a paper towel to remove any excess. [If you don’t have molds, line a very small baking pan with heavy duty foil.] Be sure your candy molds are designed for hot candy. Molds meant for chocolate may melt.
Rub softened butter about an inch down the top edge of a deep, heavy saucepan. This will help to keep the bubbles at bay while boiling.
Attach a candy thermometer to the pan, making sure it does not touch the bottom or sides. Add syrup. Bring to a boil over medium heat. Continue heating to 240°F. Remove from heat immediately.
Cool to 175°F in the saucepan, then begin stirring vigorously with wooden spoon until syrup becomes opaque and light brown in color [about 2 minutes]. You will feel
resistance build as you’re stirring.
DO NOT DELAY in pouring the candy into the molds or foil-lined baking pan. It’s surprising how fast the candy hardens in the saucepan!
If you wait too long, the syrup will be difficult to pour and will stick to the pan. If it’s too late, scrape the hardened candy from the sides into a bowl and pulverize any larger pieces. Congratulations! You’ve accidentally made maple sugar. It’s great in oatmeal or coffee.
If using a foil-lined pan, mark squares for cutting while the candy is still warm. When hardened, break candy apart using these as a guide. Allow candy to completely cool before removing from molds or pan. Store in an air-tight container.
Adapted from The Correct Art of Candy-making, 1894
