Ingredients
Here is everything you need for one jar of maple cowboy candy:
- 2 cups fresh jalapeños, thinly sliced
- 1 cup apple cider vinegar
- ½ cup pure maple syrup
- ½ cup granulated sugar
- 4 garlic cloves, thinly sliced
- 1 teaspoon mustard seeds
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Put on gloves, then wash the jalapeños and pat them dry. Cut off the stems and slice the peppers into thin rounds, about ⅛ inch thick. If you want a milder candy, scrape out the seeds and membranes as you go. Keep your hands away from your face while you work, and wash your hands, knife and cutting board with soap and warm water when you are finished.
In a medium saucepan, combine the apple cider vinegar, maple syrup, granulated sugar, sliced garlic, mustard seeds, black pepper and salt. Give it a quick stir to start mixing everything.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring until the sugar completely dissolves. This takes just a few minutes. The vinegar will have a sharp smell at first, which mellows as it cooks. Keep your kitchen ventilated, and turn on the exhaust fan if you have one.
Add the sliced jalapeños to the pot and stir to coat. Reduce the heat to medium-low so the mixture simmers gently rather than boiling hard.
Simmer for 10 to 15 minutes, stirring occasionally. You are looking for two changes: the jalapeños should soften slightly and turn from bright green to a deeper, olive green, and the syrup should become thick and glossy. If you stir and drag a spoon across the bottom of the pot, the syrup should leave a trail that fills in slowly.
Do not overcook the peppers. They should still hold their shape. Remember that the syrup will thicken more as it cools.
Using a slotted spoon, lift the jalapeños out of the syrup and pack them into a clean glass jar. Leave the syrup in the pot for the moment. Gently press the peppers down so there are no big gaps, but do not crush them.
If the syrup in the pot still looks thin, let it simmer for another 2 to 3 minutes to thicken slightly. Watch it carefully, as sugar syrups can go from thick to overly sticky quickly.
Pour the hot maple syrup, including the garlic and mustard seeds, over the jalapeños in the jar. Make sure the peppers are well coated and submerged. Tap the jar on the counter gently to release air bubbles, and use a clean utensil to nudge the peppers down if needed.
Let the jar cool to room temperature, then seal it with the lid and place it in the refrigerator. Do not leave the jar sitting out for extended periods.
For the best flavor and texture, chill the candied jalapeños for several hours, or ideally overnight. During this time the flavors meld, the syrup thickens to a sticky consistency and the peppers absorb more sweetness.
Spoon the jalapeños and syrup over burgers, pulled pork, tacos, smoked cream cheese or deviled eggs, or enjoy them straight from the jar.