Two-Ingredient Maple Syrup Candy and Other Winter Recipes
Christmas and Holiday Candy
I learned this recipe in the second grade when we were studying about maple trees and maple syrup production in Ohio.
Our class attended a field trip to a location in Ohio where maple syrup was produced and we were able to watch some sap gathering at sugar maple trees. Inside a production facility, we saw how the syrup became candy.
Later, I learned that this recipe I am sharing is a traditional Native American recipe for winter candy. It all begins with gathering the sap. For us today, bottled maple syrup may be the beginning.
The Northeastern US tribes cooked maple sap in large pots over an open fire and drizzled it into the surrounding snow to cool and harden. Thus, it contained only one ingredient in those days!
Ohio Sugar Maple Production
The Maple Sugar Festival is held during the middle of March annually.
A real sugar house processes syrup into sugar, syrup, and candy every year in March.
This park holds a Maple Festival during the first week of March. Richland County is home to the largest Amish community in the world.
Maple Syrup Candy Recipe
Maple Sugar Tools
Kitchen Equipment to Use
Equipment needed for the following recipes:
- Clean and sanitized kitchen counter top and cutting board.
- Measuring cups and spoons.
- Sharp kitchen knives.
- Mixing bowls and spoons.
- 9-inch pie pans or 8-inch square cake pans
- Sheet pan
- Deep pan for frying.
- Candy thermometer.
- Paper towels.
Two - Ingredient Maple Syrup Candy
- 1 Cup maple syrup
- 1 Tablespoon butter
- Line a sheet pan with aluminum foil or parchment paper.
- In a heavy saucepan, melt butter over medium-high heat. Add the syrup and cook, stirring constantly, until it reads 290 degrees F on a candy thermometer or until drizzled syrup hardens when placed in cold water to a firm ball.
- Put saucepan in a larger pan of cold water to stop cooking. Quickly pour the hot syrup onto aluminum foil or a greased surface of a sheet pan, even on a greased counter top, and allow to cool.
- Crack into bite-size pieces. Place the candy in an airtight container and store in a cool, dry place.
Maple Syrup: 1 Cup = 16 Tablespoons
|Serving size: 1 Tablespoon|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 13 g||4%|
|Sugar 14 g|
|Fiber 2 g||8%|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 2 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
One tablespoon of butter contains about 100 calories, with 12 grams fat, 7 grams saturated fat, 31 milligrams cholesterol, and 2 milligrams sodium.
Do You Like Maple Candy?
Bear Claw Bread
The Holiday Bread is in the Shape of a Bear's Paw
Bear Claw Holiday Bread
This is another Native American traditional favorite that is used for special occasions. In order to make the loaves more festive, add 1/4 cup of dried fruit for each loaf. This recipe makes four loaves, so that's 2 cups of dried fruits of your choice - raisins, dates, apricots, figs, cranberries, cherries, etc.
INGREDIENTS to make four loaves:
- 10 Cups flour
- 2 Cups hot water
- 2 teaspoons solid vegetable shortening, lard,
- butter, or margarine
- 1 teaspoon honey
- ½ teaspoon salt
- 2 packages active dry yeast
- ½ Cup warm water (about 110 degrees F)
- Preheat oven to 350 degrees F
- Place 2 cups of hot water, shortening, honey, and salt in a large bowl; stir until shortening is melted.
- Dissolve yeast in the warm water in a small bowl. When liquid in the largre bowl has cooled to room temperature, stir in the yeast mixture.
- Add flour 1 cup at a time [8 cups total], beating well after each cup. Pour the remaining 2 cups on a board and turn out dough on top of it.
- Knead the dough until smooth and elastic, about 10 to 15 minutes.
- Place the dough in a greased large bowl, turning dough to grease top of the dough.
- Cover dough with a clean kitchen towel and let rise 90 minutes or until double in size.
- Turn dough out on a floured board and knead again for 3-4 minutes.
- Grease 4 (9-inch) pie pans.
- Divide dough into fourths form flat circles about 8 inches in diameter. Fold each circle almost in half, allowing bottom to extend an inch beyond the top lip. With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold. This will form three toes for the bear's claw.
- Place each loaf in a greased pie plate curving the folded side into a crescent.
- Separate the slashes (toes), cover loosely with a towel and let rise until doubled in size again.
- Set a shallow pan of hot water in the center of bottom oven rack .
- Place loaves on the top oven rack.
- Bake 1 hour or browned and bread sounds hollow when tapped.
INGREDIENTS to make three dozen fritters.
- 1 Cup fresh cranberries
- 1 1/2 Cups unbleached flour
- 3/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup plus 1 Tablespoon milk
- 1/4 Cup brown sugar
- Peanut oil for deep frying
- Confectioners' sugar
- Wash the cranberries and pat dry on paper towels.
- Sift dry ingredients together and mix in milk for a stiff dough.
- With floured hands, pinch off 1 teaspoon of dough and make an indentation.
- Sprinkle a little brown sugar in the indentation and place a cranberry in the center.
- Roll dough around the berry. Repeat until dough is gone.
- Heat oil in a deep, heavy pan to 375 degrees F.
- Drop fritter balls into the fat. Fry, turning until they are deep golden brown.
- Drain on paper towels.
- Shake confectioners sugar over the fritters just before serving hot.
Pine Nuts and Spice Feast Day Cookies
Feast Day Cookies
INGREDIENTS to makes two dozen.
- 2/3 Cup plus 1/4 cup granulated sugar
- 2/3 Cup shortening
- 1 Whole Egg
- 2 Cups unbleached flour, sifted
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon aniseed
- 1/3 Cup milk
- 1/2 Cup pine nuts, chopped
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream 2/3 cup sugar and shortening.
- Add egg and blend thoroughly.
- Stir in flour, baking powder, vanilla extract and aniseed, blending well.
- Gradually add milk to form a stiff dough, then mix in the pine nuts.
- Roll dough on a floured board to 1/2-inch thick.
- Cut rolled dough into 2-inch cookies with a cookie cutter or cu squares with a pizza cutter.
- Sprinkle tops with sugar and cinnamon.
- Bake cookies on greased baking sheet 15 minutes until golden brown.
- Cool on a cooling rack and serve.
© 2007 Patty Inglish
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