We haven't tried it, Eva, but we'd suspect that maple syrup would behave differently than corn syrup as a result of their different molecular structures. Maple syrup has a lower percentage of glucose (as well as shorter glucose chains), which could result in increased graininess. It also has a higher percentage of water, which means that it may need to boil longer to reach the hard-crack stage -- this may be especially hard to control in the microwave, but if you decide to try it out, let us know how it goes! Mollie@KAF

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