Attach a candy thermometer to a large, heavy-bottomed saucepan, ensuring it’s secured and the tip is submerged in the liquid but not touching the bottom of the pan.

Over medium-high heat, pour the pure maple syrup into the saucepan and bring it to a gentle boil. Stir occasionally and reach 235°F (110°C), which will take around 10-12 minutes.

Once the syrup has hit 235°F, carefully remove the saucepan from the heat and let it sit without stirring for about 10 minutes until it cools to 175°F (80°C).

After the syrup cools to 175°F, stir the syrup vigorously with a wooden spoon for about 3 minutes until it thickens and lightens in color.

Carefully pour the thickened syrup into your candy molds, ensuring an even distribution.

Allow the filled molds to cool at room temperature until the candy is fully set, which may take about 1-2 hours.

Once your Maple Candy has fully set, gently remove the candies from the molds and store in an airtight container.