Maple Syrup Crystals
Transform pure maple syrup into irresistible homemade maple syrup crystals with this simple yet fascinating recipe. Perfect for lovers of natural sweeteners, this DIY treat involves boiling maple syrup to the soft-ball stage, then skillfully stirring to encourage crystallization. The result? Delicate, sugary clusters with a delightful crunch and an intense maple flavor that can be enjoyed as a snack, sprinkled over desserts, or stirred into coffee for a sweet twist. Ready in under an hour with just one ingredient, these maple crystals are a unique, all-natural alternative to traditional sugar. Whether you're a candy-making beginner or a seasoned pro, this recipe is an enchanting way to celebrate the magic of pure maple syrup.
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Recipe Information
Ingredients
- 250 ml Pure maple syrup
Instructions
Prepare a clean workspace and gather all materials, including a small saucepan, a candy thermometer, a wooden spoon, wax paper or parchment paper, and a heat-resistant spatula.
Pour 250 ml of pure maple syrup into the small saucepan.
Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom of the pan. This is essential for accurate temperature measurement.
Heat the saucepan over medium heat. Stir occasionally with a wooden spoon to ensure the syrup heats evenly and does not burn.
Monitor the candy thermometer closely. Allow the syrup to boil until it reaches 235°F (112°C), the 'soft-ball stage' of candy making. Be cautious, as the syrup will bubble up significantly.
Once the syrup reaches temperature, remove the saucepan from heat and allow the syrup to cool for about 5 minutes. Do not disturb the syrup during this time.
After cooling slightly, use a spoon or heat-resistant spatula to stir the syrup vigorously. The syrup will slowly turn light and opaque as sugar crystals begin to form.
Continue stirring for about 5-7 minutes, until the mixture becomes thick and grainy like wet sand.
Spread the crystallized syrup onto a sheet of wax or parchment paper in a thin, even layer to cool completely. Alternatively, form small mounds or clusters for a chunkier texture.
Let the maple crystals sit at room temperature for 1-2 hours, or until fully hardened.
Break the hardened mixture into small crystals or chunks as desired. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 152.2 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
