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Maple sugar candy (cake-like):

Maple syrup

Prepare your molds by greasing them lightly. Or you can use a
single large pan and break the candy into conveniently sized pieces
once it cools.

Heat the maple syrup to the hard crack stage. This is around 300F.
Precision is not really necessary here, though. What you want to
do is get it to hard crack and then hold it there until it just
starts to crystallize.

At this point, you have to be very fast and somewhat reckless:
pour the crystallizing syrup into the molds as fast as possible.
If your timing is right, it will form smooth-grained cakes of maple
sugar.

Word to the Wise: If you catch the syrup too late, the candy will
be coarse-grained, but it will still taste wonderful. If you get
it too early, it will set up like a hard candy: clear and brittle.
Again, very tasty. My suggestion is that you try making this with
small amounts of syrup until you have a feel for when to pour.

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