- 15 min
- 20 min
- Butter, for greasing
- 2/3 cup (160ml/220g)) Queen Pure Maple Syrup
- 2 tbsp (40ml) water
- 2 cups (440g) caster sugar
- 1 tbsp bicarbonate of soda
Grease a jelly roll pan or 1 inch deep cookie sheet well with butter and set aside.
Mix the maple syrup, water and sugar in a large heavy based saucepan and place over medium high heat. Bring to a boil, then lower the heat and simmer until the mixture has reached 150°C (this is the hard crack stage).
Immediately remove the pot from the heat, add the bicarbonate of soda and whisk quickly for 5 second, the mixture will bubble up rapidly. Working quickly, pour the mixture as evenly into the jelly roll pan/cookie sheet. Do not stir the mixture as it will lose air.
Leave the maplecomb to cool completely then break it up into edible pieces.
This lovely recipe and images are by Chew Town. See the original here.