Pure Maple Candy

Step 1

In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.

Step 2

Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.

Step 3

Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.

Step 4

Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.