Maple Carob Candy
Almost everywhere, candy-making around the holidays is a cherished family tradition. Our Maple Carob Candy Recipe features terrific flavors that may very well make it to the list of heirloom recipes for someday. This year makes a sweet time (no pun intended) to update your home’s culinary history, perhaps?
INGREDIENTS
- 1 cup pure real maple syrup
- 2 tbsps The Australian Carob Co. Carob Syrup
- 1 tsp espresso, or very strong black coffee
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 1 tbsp food-grade cocoa butter, chopped in very small pieces
- 1 tsp pure vanilla extract
INSTRUCTIONS
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Same as with making any candy, please use great care and caution to prevent burns as the candy mixture gets super hot!
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In a heavy bottom sauce pan, mix the maple syrup, carob syrup, cream of tartar and salt.
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Heat on medium low, and bring to a boil, stirring often, and later more often, to prevent the bubbling mixture from boiling over the top of the pan.
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Use a candy thermometer to guide the heating, patiently as it will take time and you don’t want to burn it on higher heat.
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Cook the mixture until it gets at least to ‘soft crack’ stage, approximately 275 to 280 degrees F.
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At lower temperatures, it will be sticky and soft, not holding its shape. From soft tack stage all the way up to ‘hard tack’ stage, approximately 305 degrees F, the results will be closer to a hard candy, which is what we are aiming for in this recipe.
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Soft tack works, if that’s your desired texture. However, if hard candy is the goal, it will be more reliable to take it up to hard tack stage, stirring almost constantly and carefully at these temperature levels.
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When the mixture reaches the desired temperature, remove from heat and let it rest for just a minute or two.
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Then add the cocoa butter and vanilla and mix vigorously until incorporated. And then, working rapidly, spoon the mixture into very lightly buttered or oiled molds.
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The mixture will harden quite rapidly into candy, hence the need to work quickly. If it gets too thick to work, it is okay to heat it again until it is more liquid for spooning into the molds.
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Allow the candies to cool completely.
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They should be hard and for savoring slowly in the mouth, not chewing them. They can be individually wrapped or stored in an air tight container. The candy will keep well a long time at room temperature, or much longer in the refrigerator.
