As long as you can secure real 100% pure maple syrup, then you’re good to go at any time of the year in any climate.
1 to 3 cups of pure maple syrup (1 cup is enough for a small family of three)
1 to 2 teaspoons of butter (it reduces splutter and spillover)
candy thermometer (not mandatory, but preferable)
snow (or finely crushed ice)
On medium heat, bring maple syrup and butter to a boil while stirring constantly. Use a sugar thermometer and remove maple taffy from heat when the mercury reaches anywhere from 235ºF to 245ºF. If you’re making taffy without a sugar thermometer, then keep stirring the syrup at a boil for roughly between 5 – 10mins or until it reaches 115 – 118 degrees. Prepare a tray of finely crushed ice by adding ice to blender/food processor, or place a large dish or tray into the freezer for a few hours. Once this step is complete, remove taffy from heat and let it cool until all bubbles subside. Then conduct a test by pouring a small amount of taffy onto the crushed on ice, or the plate/tray from the freezer.
Is the taffy thick yet supple enough that it wraps around a popsicle stick with ease?
Does it stay put on the stick? Perfect. You’re good to go.
If the Taffy is too thin? Then put it back on the heat and bring to a boil again for 2 to 5 minutes max. And try the test again.
If it’s too thick and rigid? add small increments of water and stir until the taffy reaches