Prepare Your Equipment: Attach a candy thermometer to a large saucepan and gather a wooden spoon and silicone molds.

Boil the Maple Syrup: Heat the pure maple syrup in the saucepan over medium-high heat, stirring occasionally. Bring to a rolling boil and cook until it reaches 235°F (110°C), about 10-15 minutes.

Cool the Syrup: Remove the saucepan from heat and let it cool to 175°F (80°C) for roughly 10 minutes.

Stir to Create Consistency: Stir the cooled syrup rapidly for about 3 minutes until thickened and lightened in color.

Mold the Candy: Pour the mixture into prepared silicone molds and allow to cool until it solidifies.

Unmold and Store: Carefully remove from molds and store in an airtight container at room temperature.