“NH” candies, shaped like the Granite State, dry on racks in the commercial kitchen.
The maple bubbles as Just Maple owner Barbara Proulx keeps a watchful eye on the latest batch. The kitchen is filled with a delicious smell. It’s a process that is part science, part alchemy and a little magic: making pure maple candy. Every piece of Just Maple maple candy is made right here in our commercial kitchen. The work requires a lot of focused attention and is painstaking – making creamy, high quality, maple candy is a three day process.
Maple candy in “dipping sauce” (maple syrup).
Freshly dipped candy ready for drying.
On day two, the maple candy is placed in stainless steel baskets and dipped into pure maple syrup. Nicknamed “dipping sauce”, this maple syrup has to be prepared carefully so it is right at the proper density before candy is dipped. This part of the process creates a nice creamy texture that holds up well. The candy will have a little firmness on the outside to contrast the smooth texture on the inside; a real “melt in your mouth” experience! After dipping, the maple candy is drained and hand-dried piece by piece. Then it goes back on the racks for final drying for another 24 hours.
Roger Proulx boxes large maple leaf candies. Practiced hands get the job done swiftly.
Maple candy from Just Maple stores extremely well – just keep it a room temperature. It should be noted that if it is in a warm, humid environment too long, its consistency can change – it may become harder. If that happens, it can still be eaten, used as sweetener or in cooking. Most likely, you won’t encounter this… Maple candy has a way of getting eaten up!