2 cups pure maple syrup (use amber grade B for a deeper flavor)
Lightly grease the sides of a large saucepan (this will prevent the syrup from boiling up).
Lightly grease molds (silicone “bite-sized brownie” molds are best).
Pour the maple syrup into the saucepan and bring it to a boil over medium-high heat. Do not stir. Boil until syrup reaches 235 degrees F (soft ball stage) on a candy thermometer.
Turn off the burner but leave saucepan there to cool. Cool to 175 degrees F without stirring. Once the temperature has cooled to exactly 175, stir the mixture rapidly with a wooden spoon until the color begins to turn lighter and mixture becomes thick and creamy. Don’t overbeat or it will become crumbly.
Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.
Makes about 18?