Little House on the Prairie: Maple Candy
Little House recipe #4 - Maple Candy!
Maple syrup is a big part of the Ingalls’ life in Little House in the Big Woods. With Pa’s help, Laura’s grandpa taps the maple trees on his property once the “sugar snow” falls. They make it into 2 different kinds of maple candy: one that is made by simply pouring syrup onto snow, and one that is the recipe I made below! The result is soft and buttery and simply melt-in-your-mouth perfection.
“‘Here, Laura and Mary,’ Pa said, and he gave them each a little round package out of his pocket. They took off the paper wrappings, and each had a little, hard, brown cake, with beautifully crinkled edges.
‘Bite it,’ said Pa, his blue eyes twinkled. Each bit off one little crinkle, and it was sweet. It crumbled in their mouths. It was better even than their Christmas candy. ‘Maple sugar,’ said Pa.” - Little House in the Big Woods, chapter 7: The Sugar Snow
“They could eat all they wanted, for maple syrup never heart anybody. There was plenty of syrup in the kettle, and plenty of snow outdoors. As soon as they ate one plateful, they filled their plates with snow again, and Grandma poured more syrup on it.
When they had eaten the soft maple candy until they could eat no more of it, then they helped themselves from the long table loaded with pumpkin pies and dried berry pies and cookies and cakes.” - Little House in the Big Woods, chapter 8: Dance at Grandpa’s
This recipe makes 72 little candies.
Ingredients:
3 cups maple syrup
Instructions:
In a large, heavy pot (think le creuset… or my knock-off version), heat maple syrup over medium-high heat until boiling vigorously. Stir occasionally to prevent sticking/burning.
Boil until syrup reaches 235-240 degrees Fahrenheit on a candy thermometer (or even a meat thermometer works! Just make sure you hold it with tongs so you don’t get burned by the steam).
Remove pot from heat and let cool for 10-15 minutes until the syrup is about 175 degrees Fahrenheit. Do not stir while cooling.
When syrup is down to 175 degrees, use a wooden spoon (and all the elbow grease in the world) to stir the hot syrup vigorously for about 5 o 6 minutes. The syrup will turn a lighter color and thicken. This happens rapidly, so once it begins to thicken, pour (or spoon/scoop) into silicone molds.
Once in molds, set aside to cool.
When cooled, unmold candy and enjoy!
