No-Cook Maple Candies

• 5 oz fine maple sugar
• 4 teaspoons maple syrup (preferably very dark syrup for its strong flavour)

1. Pour the maple sugar into a bowl. Add 5 ml (1 teaspoon) maple syrup at a time. After each addition, knead the sugar to evenly moisten the mixture.
2. Repeat until you obtain a moist, sandy texture (it should hold together when pressed through your fingers).
3. Fill the wells of a chocolate mould* with the mixture, pressing firmly. Level with a spatula, removing any excess sugar.
4. Unmould candies immediately onto a dry work surface. You will need to tap gently to pop the candies out. Some may resist, but keep tapping and eventually they will come out.
5. Let stand for one hour before handling.