A quality maple candy is identified by its smoothness, hardness, shelf-life, and lack of blemishes. To extend the shelf-life from 1- to 3-weeks to 9- to 12-months, a protective layer of sugar crystals is formed on the outside of the candy by submerging it in heated, supersaturated maple syrup. This process is known as crystal coating or sugar panning. The current crystal coating method used by maple producers involves submerging candies for a minimum of 6 hours, which allows the sugar to precipitate out of the supersaturated syrup and crystalize on the surface of the candy. This crystal coat protects the candy from moisture uptake in humid environments or dehydration in arid environments. This method is time consuming and requires excess moisture to be wiped from each candy by hand. An alternative method is sugar panning. This method is common in the confectionery industry and uses the same supersaturated syrup solution as traditional crystal coating. However, rather than submerging for a long period of time, the candies undergo a repeated dipping and drying cycle for 1.5 to 2 hours. The cycle allows multiple thin layers of sugar crystals to develop on the candy's surface, which creates a firm shell less prone to moisture accumulation during drying. Crystal coated or sugar panned candies have an estimate 9- to 12- month shelf-life. This bulletin details the procedure for sugar canning maple candies.