Crystal,
I have made it several times. Remember I brought lots of it to Chicago?
You need a really dry day, maple syrup, a heavy dutch oven and large wood spoon and about two hours. The basic concept is to cook the syrup from its boiling point (about 220 degrees F.) to about 245 - 255 degrees F. Allow to cool to 150 degrees and then stir to aerate creating a texture like brown sugar.
I usually bake it after cooking to dry for better storage.
This site seems to have the information.
http://www.baking911.com/candy/maple.htm I also have a Word file I will email to you with more information on maple candy and other stuff. This file also has other tips.
Tim