Maple candy has been enjoyed since the early settler days in the United States.
The Indians taught the settlers how to extract the sap from maple trees to make maple products.
The candy is fat free and rich in calcium, potassium, and iron.
Maple candy comes from pure maple syrup.
From February to April, the frozen sap in maple trees thaws and moves inside the tree.
Cold nights and warm days cause pressure to build.
A hole is drilled into the tree where a funnel is inserted.
The sap runs freely through the funnel into an attached bucket or pail.
To make the candy, water is first boiled in a pot and then poured out.
A few drops of butter or vegetable oil is placed in the pot to decrease foaming when boiling.
The syrup is then placed in the pot and brought to a boil.
After the syrup boils, the pot is removed from the heat.
After cooling for 3 to 5 minutes, the syrup is stirred until it starts to thicken.
The syrup will not pour if it is too thick.
When ready, the syrup is poured into candy molds.
The candy is allowed to cool, removed from the molds, and dried on racks.
Although a maple leaf shape is the most popular, the candy comes in many different sizes and shapes.
The candy can be fruit flavored or covered with chocolate.
Maple candy is often served with coffee, tea, or dill pickles to cut down the sweetness.