If you were to ask your mother or grandmother for their maple recipes, they would probably hand you a piece of paper like this from their recipe scrapbook:

Maple Taffy

Ingredient : Pure maple syrup
Temperature to Reach: 26°F above the boiling point of water

Heat the maple syrup to the specified temperature (generally around 115°C or 240°F), Then pour it, still hot, onto fresh (and white!) ice or snow. You can add bacon or peanuts for a decadent sweet and salty effect!

Maple Cream

Ingredient : Pure maple syrup
Temperature to Reach: 21°F above the boiling point of water

Heat the maple syrup to the specified temperature (generally around 115°C or 240°F), then let it cool to 85°F and stir until you achieve a creamy texture. For perfect maple butter, follow our complete maple butter recipe. Store in an airtight container, preferably in the freezer to prevent maple butter separation and maintain optimal freshness.

Fine Maple Sugar

Ingredient : Pure Maple Syrup
Temperature to Reach: 27°F above the boiling point of water

Heat the maple syrup to the specified degree (usually close to 231°F), then remove it from the heat and let it cool for a bit. Stir vigorously; its texture will change from buttery to clay-like and then to granulated sugar. Keep stirring until it becomes granulated. Once it has hardened, sift to obtain a flawless fine maple sugar. Store in a dry place to maintain its texture.

Hard Maple Sugar

Ingredient : Pure maple syrup
Temperature to Reach: 30°F above the boiling point of water

Heat the maple syrup to the specified degree, then let it cool down to 85°F. Gently stir using a wooden paddle to assist in crystallization. When you achieve the desired color and texture, while the product is still in liquid form, pour it into molds and compact it well using a spatula. You can smooth the surface and imprint a shape that will be your signature at this stage. Wait for about ten minutes to ensure the shape sets well before unmolding. They should be removed while still warm for easy removal. Then, let the sugar loaves dry on a rack for a few hours at room temperature to remove any remaining moisture before packaging.
The traditional way of consuming maple syrup! Also known as maple sugar loaf, maple to grate, country sugar, homemade sugar, sap sugar and hard maple sugar or maple sugar block.