This maple candy has a wonderfully light crunch from the rice crispies and makes for a wonderful dessert. You can eat this by itself or crumble it up on top of vanilla ice cream to add some flavor to your frozen treat. Any way that you eat this, if you like maple, you’re sure to love this recipe.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Butter a small pan/baking dish and set it aside.
- In a small-medium size bring the maple syrup to 234 degrees, then remove it from the heat, and let it sit for 1 minute.
- Stir the syrup until it begins to change color, then add the rice crispies. After rice crispies are stirred in, transfer immediately to the buttered dish and cut into small pieces. Let cool before eating.