Our Maple Sugaring season ended last week. We had a good year making 75 gallons of Pure Vermont Maple Syrup. We also took the time to make some Granulated Maple Sugar as well as this soft Maple Candy.
From page 192 of the North American Maple Syrup Producers Manual produced by Ohio State University.
From page 192 of the North American Maple Syrup Producers Manual produced by Ohio State University.
To prepare molded sugar, heat syrup to 32°F to 34°F (18°C to 19°C) above the boiling point of water. Then cool the pan of cooked syrup to at least 200°F (93°C) but not below 160°F (71°C). The thick syrup should then be stirred, either by hand with a large spoon or with a commercial maple sugar machine. The lower the temperature to which the syrup is cooled before stirring, the finer (smaller) will be the sugar crystals formed in the candy. However, large batches of candy are commonly cooled only to approximately 200°F (93°C) or higher, because when cooled to lower temperatures it becomes almost impossible to mold the entire batch before it becomes too stiff.
When stirring, the syrup solution must be watched carefully as it becomes lighter in color, somewhat thicker, and eventually has a creamy opaque appearance. At this critical stage the syrup has lost some of its gloss and appears paste-like. This is the result of the formation of many tiny sugar crystals that form and increase in size in response to the agitation of the syrup. Stirring will only take a few minutes, usually less than five. It is important to determine the exact moment to pour the syrup into the molds. If the mixture is stirred too long the thickened syrup will set up (harden) in the pan. Its best to err on the early side.
While the sugar is still soft and plastic, pour or pack it into rubber or metal molds of different shapes. If packing the molds is necessary, use a wide-blade putty knife or spatula. When using a maple candy machine, the semi-liquid sugar can be poured directly into molds without packing or leveling. Use a rigid support under rubber molds to prevent them from flexing. Place molds on a rack to cool; the individual pieces can be removed within 10 to 30 minutes. Sugar formed by pouring rather than packing has an attractive glazed surface. Fresh maple candies can be stored in cool dry conditions for a few months.
Let's get started!
Here's what you'll need.
Some molds, Maple Syrup, Spoon and something to Pour with.
First heat up your Maple Syrup to the temperature that water boils at plus 32° F - 34° F.
Water boils at 212° F on my homestead so my target zone in between 244° F and 246° F.
I've reached my target zone at 245° F.
Before cooling I transfer the Maple Syrup into a pitcher to pour into my molds more easily.
I'm cooling the Maple Syrup down in a sink full of cold mountain water.
When the syrup cools down to 200° F. I remove the pitcher from the cold water.
And then I slowly begin to stir the syrup.
Until it reaches the proper consistency.
And then pour...
and pour...
as quickly as you are able before the syrup hardens in the pitcher!
They set up very quickly.
Almost ready.
Time to remove them from the molds and let them cool.
Pure Maple Candy!
When stirring, the syrup solution must be watched carefully as it becomes lighter in color, somewhat thicker, and eventually has a creamy opaque appearance. At this critical stage the syrup has lost some of its gloss and appears paste-like. This is the result of the formation of many tiny sugar crystals that form and increase in size in response to the agitation of the syrup. Stirring will only take a few minutes, usually less than five. It is important to determine the exact moment to pour the syrup into the molds. If the mixture is stirred too long the thickened syrup will set up (harden) in the pan. Its best to err on the early side.
While the sugar is still soft and plastic, pour or pack it into rubber or metal molds of different shapes. If packing the molds is necessary, use a wide-blade putty knife or spatula. When using a maple candy machine, the semi-liquid sugar can be poured directly into molds without packing or leveling. Use a rigid support under rubber molds to prevent them from flexing. Place molds on a rack to cool; the individual pieces can be removed within 10 to 30 minutes. Sugar formed by pouring rather than packing has an attractive glazed surface. Fresh maple candies can be stored in cool dry conditions for a few months.
Let's get started!
Here's what you'll need.
Some molds, Maple Syrup, Spoon and something to Pour with.
First heat up your Maple Syrup to the temperature that water boils at plus 32° F - 34° F.
Water boils at 212° F on my homestead so my target zone in between 244° F and 246° F.
I've reached my target zone at 245° F.
Before cooling I transfer the Maple Syrup into a pitcher to pour into my molds more easily.
I'm cooling the Maple Syrup down in a sink full of cold mountain water.
When the syrup cools down to 200° F. I remove the pitcher from the cold water.
And then I slowly begin to stir the syrup.
Until it reaches the proper consistency.
And then pour...
and pour...
as quickly as you are able before the syrup hardens in the pitcher!
They set up very quickly.
Almost ready.
Time to remove them from the molds and let them cool.
Pure Maple Candy!
