Maple Leaf Candy

Gather the ingredients.

If you are using candy molds, prepare by spraying them lightly with nonstick cooking spray.

Take a paper towel and wipe off most of the spray; you want just a very thin coating of nonstick spray on the inside.

Pour the syrup into a medium, heavy-bottomed saucepan and place it over medium heat. (The syrup will bubble up quite a bit, so make sure that the saucepan is large enough so that it will not easily boil over the top.)

Bring the syrup to a boil; this can take about 15 to 20 minutes.

Insert a candy thermometer and add the butter.

Stir until the butter is fully melted and incorporated.

Continue to cook the mixture until it reaches 240 F on the candy thermometer ( soft-ball stage ), about 35 to 40 minutes.

Remove from the heat and allow it to cool for 2 to 3 minutes.

Stir the candy vigorously with a wooden spoon until it thickens, lightens in color, and turns opaque, which should take about 3 to 5 minutes. Stop stirring once it reaches this point because if you continue to stir, it will start to set in the pan and become difficult to pour into the molds.

Working quickly, spoon the candy into the candy molds.

Smooth the tops with a small offset spatula.

Once the candy is poured, it will start to set quickly. Let it sit at room temperature for about 10 minutes.

Pop them out of the molds.