All you need is pure maple syrup, 2 cups will make about one pound of candy.
1. Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.
2. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that the syrup doesn’t boil over - one way to prevent this is to put some butter around the top of the pan. You don't want to put too much butter in the syrup though because it will slow down the process. The syrup will take quite a while to reach the boiling point and even after it is boiling it takes a bit to reach the 233 mark.
3. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110F. Another good trick to tell when you should stir the cooling syrup is if you can put your hand on the bottom of the pan comfortably then you will know it is ready to be stirred. This is an important step because if you start stirring to early you will most likely end up with a candy that is too grainy and it will set up right in your pan if you are not ready.
4. Now it's time to stir your syrup. Take your stirring utensil (a large spoon works fine) and start the stirring. The syrup will turn a pale caramel color as it starts to turn to candy. Now the syrup will still take a few minutes to set up but once it starts to change you better have it in the container you plan on using because once it sets up there is no going back. You can try little molds but you will have to practice this and get it down to a science because like i said once it sets up there is no going back. One technique to keep the syrup from setting up to fast is to add a little half and half or butter cream to the syrup and that can help it from setting up and give you a little more time to mold it into shapes, and it can give it a creamier taste as well. I personally like the straight maple candy but that is just my preference. Another little trick is to only take off part of the syrup at a time so you have less to work with if you choose to try molds.
5.Lastly enjoy your finished product!!!