![]() I pour my tapioca into individual serving dishes and cover it with plastic wrap to make it extra creamy. Let it stand for 5 minutes.Ĭook on medium heat until it comes to a full rolling boil – make sure to stir the bottom of the pan so it doesn’t stick. Mix maple syrup, tapioca, milk and egg in a medium saucepan. Utensils: You will need a medium sauce pan, liquid measuring cup, measuring spoons, fork ( to beat the egg), a stirring spoon and serving dishes. I use slightly more then the 1/3 cup of sugar the recipe calls for.ġ/3 cup plus Tbsp pure maple syrup http ://hi-vue-maple-sampler The recipe I use for Maple Tapioca Pudding is straight from the back of the box with the substitution of pure maple syrup. Oops I digress, the texture of the tapioca beads reminded me of my beloved frogs’ eggs! When my daughter started asking about how baby’s develop I went and found a batch of eggs and let her watch the cycle of a frog. Luckily my mother was the type to provide an old fish tank so when I brought some home we could watch them hatch, grow and release (BEFORE they started jumping out of the tank). ![]() Springtime brought the additional joy of puddles with (real) frogs’ eggs. Why do I call them frogs’ eggs? When I was a little girl I spent my days outside and if there was a puddle to play in you can bet I was in it. They require only a few ingredients, fewer dishes, and easy prep time. Next time we’ll learn how to turn these delicious maple candies into maple sugar, and…. coming up I have a wonderful waffle recipe in which you are going to need some maple candy, so get ready, you’re not going to want to miss it.Frogs’ eggs – umm I mean tapioca pudding is one of my favorite quick deserts to make. Don’t worry if you over fill or spill a little, you can break off these parts later (and feed them to the helpers), and after all it’s home made it doesn’t have to be perfect, right? The syrup will start to crystallize and change from a dark color to a lighter creamier color.Īt this point pour it into your molds, you need to hurry or it will start to harden in the pot. Now stir, stir, stir, this is the part the boys get tired of, but it is a necessary means to an enjoyable end. When it is ready it will look like this, you can see the difference in the bubbles.Ĭarefully without disturbing it, let it cool down for a few minutes, until it has cooled down approximately 40 degrees (for us this temperature range is 201 F-203 F) before stirring. Place a candy thermometer into the pot and heat the maple syrup to 32 -34 degrees Fahrenheit above the boiling point of water (for us this range is 241 F-243 F). You will want to stick close to the stove to keep an eye on things, but you don’t need to stir it. Place the pot of syrup on the stove and bring it to a boil. Keep a bottle of oil handy, so that if at any time it starts to look like it’s going to boil over you can just drop a couple drops in the syrup to prevent this. Here we are using 1 liter of maple syrup, in our pot. Place the desired amount of maple syrup in your pot (making sure it only fills half of your pot, because it will expand as it boils). Boiling over is dangerous as this syrup will become a hot sticky mess, that could severely burn you, so do be careful, and remember this part is not for children. If the syrup starts to boil up rapidly and overflow it will hit this rim of oil and this will keep it from boiling over. Prepare your pot by rubbing coconut oil around the top inside rim of a large pot. When it boils, check the temperature in Fahrenheit and write it down (you will add this number + 34 degrees to determine the temperature you will need to reach to make maple candy). Place a candy thermometer into a pot of water and watching the thermometer, bring the water to a boil. ![]() Next you will have to determine the boiling point of water for your area if you haven’t already done this, it is simple. They are flexible, which is important when you’re trying to get your hard candy out at the end. I don’t yet have the cute little maple candy molds, so I use silicone mini muffin cups, they work great. It doesn’t require much, just a large pot, a thermometer, a candy mold or a silicone mold, some maple syrup, a little coconut oil, and a little vegetable oil.īefore doing any thing else, locate, wash and dry your molds and have them ready (you will have to move fast getting the crystallized syrup into the molds at the end, so you want to be ready). Taking a bite and feeling those little maple syrup crystals melting on your tongue is something you must experience for yourself. Although maple syrup is great just the way it is, maple candy is wonderful on a whole new level. ![]()
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