Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235℉ (110℃). Remove from heat and cool to 175℉ (80℃) without stirring, about 10 minutes. Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 3 minutes. Pour into molds. Scrape the excess off the top with a knife. Allow to cool at room temperature until set. Unmold the candy. Store in an airtight container for up to 1 month.
