Maple Sugar Candy

Ingredients

• 1 pound Soft maple sugar (Ensure it's soft or granular maple sugar for easier dissolving.)
• 0.75 cup Light cream (Also known as half-and-half in some regions.)

Instructions

1. 1Line an 8x8 inch (20x20 cm) baking pan or a similar-sized dish with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
2. 2In a heavy-bottomed saucepan, combine the soft maple sugar and light cream. Heat over low heat, stirring constantly, until the sugar is completely dissolved. Ensure no sugar crystals remain on the sides of the pan.
3. 3Increase the heat to medium-low and bring the mixture to a boil without stirring. Insert a candy thermometer and continue to cook, without stirring, until the mixture reaches 235-240°F (113-116°C), which is the soft-ball stage. This typically takes about 10-15 minutes once boiling.
4. 4Once the desired temperature is reached, immediately remove the saucepan from the heat. Do NOT stir the mixture. Let it cool undisturbed in the pan until it reaches about 110°F (43°C). This can take approximately 15-20 minutes.
5. 5Once cooled to 110°F (43°C), begin to beat the mixture vigorously with a wooden spoon or an electric mixer on medium speed. Continue beating until the candy loses its gloss, thickens, and becomes creamy and opaque. This process encourages crystallization and gives the candy its characteristic texture. It typically takes about 8-10 minutes.
6. 6Immediately pour the beaten candy into the prepared pan, spreading it evenly. Let it cool completely and set at room temperature for at least 2 hours, or until firm. Once firm, lift the candy out of the pan using the parchment paper overhang and cut into desired shapes or squares.