Maple candy can be made with light to medium grade pure maple syrup. Ideal candy will have a slight but consistent graininess throughout.
To make soft maple candy, boil pure maple syrup until it reaches a temperature between 32 and 34 degrees above the boiling point of water. Remove the syrup from heat and, without stirring, cool the syrup to less than 200°F (93.3°C) but not lower than 160°F (71.1°C). When it reaches the desired temperature, stir. As you stir, the syrup will get slightly thicker and lighter in color. Stirring does not take long, usually less than five minutes. Once the syrup becomes slightly creamy and opaque, pour it directly into candy molds.
Prior to boiling your syrup, prepare your candy molds. Most rubber candy molds come with instructions. Prepare them as the instructions suggest. Cool your candy for 10 to 30 minutes and then remove it carefully from the molds and store in a cool, dry place.