What type of candy are you wanting to make, the hard or "soft"? I will give you recipes for both 
Make sure you have a candy thermometer and DO NOT make it on humid days!
The hard version:
INGREDIENTS
* 1 1/2 teaspoons butter, softened
* 3 1/2 cups sugar
* 1 cup light corn syrup
* 1 cup water
* 3 tablespoons maple flavoring
DIRECTIONS
1. Grease a 15-in. x 10-in. x 1-in. baking pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300 degrees F (hard-crack stage), stirring occasionally. Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool. Break into pieces. Store in an airtight container.
The "soft" version:
INGREDIENTS
* 2 cups pure maple syrup
* 1/2 cup chopped walnuts (optional)
DIRECTIONS
1. In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
2. Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
4. Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.
What type of candy are you wanting to make, the hard or "soft"? I will give you recipes for both
Make sure you have a candy thermometer and DO NOT make it on humid days!
The hard version:
INGREDIENTS
* 1 1/2 teaspoons butter, softened
* 3 1/2 cups sugar
* 1 cup light corn syrup
* 1 cup water
* 3 tablespoons maple flavoring
DIRECTIONS
1. Grease a 15-in. x 10-in. x 1-in. baking pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300 degrees F (hard-crack stage), stirring occasionally. Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool. Break into pieces. Store in an airtight container.
The "soft" version:
INGREDIENTS
* 2 cups pure maple syrup
* 1/2 cup chopped walnuts (optional)
DIRECTIONS
1. In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
2. Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
4. Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.
References :
Pastry Chef
http://www.completerecipes.com/candies4.htm
Here is a site that has maple candy pick for your self enjoy
Beth
:)
References :
Here’s a 14-minute Maple Candy recipe:
Ingredients
4 cups maple syrup
1 cup cream
1/4 cup butter
1 cup nutmeats, chopped
1 teaspoon lemon extract
Directions
1. Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached.
2. Remove from heat, add the nut meats and extract and stir for 5 minutes.
3. Pour into buttered pans and when cool, cut into squares.
Nutrition Facts:
Calories 5290
Calories from Fat 1736 (32%)
Amount Per Serving %DV
Total Fat 193.0g 296%
Saturated Fat 85.3g 426%
Monounsaturated Fat 77.5g
Polyunsaturated Fat 19.9g
Trans Fat 0.0g
Cholesterol 387mg 129%
Sodium 540mg 22%
Potassium 3694mg 105%
Total Carbohydrate 906.1g 302%
Dietary Fiber 12.3g 49%
Sugars 766.9g
Protein 29.4g 58%
Vitamin A 3859mcg 77%
Vitamin B6 0.5mg 25%
Vitamin B12 0.6mcg 9%
Vitamin C 1mg 3%
Vitamin E 10mcg 35%
Calcium 1137mg 113%
Iron 20mg 114%
References :