Syrup keeps burning around 235

[mathprofdk]

So I've been playing around with maple nuts (see this thread (http://http://mapletrader.com/community/showthread.php?14952-Maple-nuts-for-beginners)), maple fudge, and maple candy. I've been struggling with the fudge, but finally made some successfully the other night by adding 1/2 cup sugar. (Originally 2 cups syrup and 1 cup cream, as recommended in this post (http://mapletrader.com/community/showthread.php?10835-Maple-Fudge-Recipe&p=128719#post128719).) So far, no luck with candy.

My question is about my pan. I have what looks like a pretty cheap copper-bottom pan. I'm wondering if this is my problem. Any time I get up around 235 or so, it starts burning. I have to turn the heat way down below medium to keep going above that. I was able to get to 242 for the candy last time, but didn't quite get the stirring right.

So is it my pan, or is this normal to have to turn down the heat going up to those high temps?

Incidentally, I've never actually tried maple candy or cream, and I'd love to buy some if anyone has any. I'll play market rates, as long as it's good stuff. Figured it'd probably be good to know what I'm trying to make!

Thanks!
~DK

[gmcooper]

I don't usually make the candy here but I do know my wife is quite carefull with the burner temp as she gets close to temp but she does keep everything at a pretty good boil. She just said she wonders if you have enough depth of syrup in your pan? and is your thermometer correct? I have a bunch of digital thermometers in the sugarhouse that are far from accurate with water boiling.

[Maxfields maple]

Im not sure if this is the case or not but,how does the bottom of the pot compare to the size of youre burner?If you have a large flame or electric burner thats biger than the bottom of the pan even by a little it will burn from the outsides of the pan and give you that bitter flaver.I cook on electric and try to use a pan a little bigger than the burner.

[maple flats]

Do you keep a constant stir? My wife always stirs continuously after the syrup reaches 220 until she shuts the heat off.

[buckeye gold]

Like Maple flats said, stir constantly. Also the others are right about pan size. You need a pan that gives you some depth, but is tall enough not to foam over. If your getting too hot by all means turn down heat, it's best to work up to temperature. I actually can do nuts without a thermometer, as the syrup takes on a certain look and smell. The smell is like it's almost ready to scorch, but hasn't. If your too shallow with your syrup you won't be able to keep it from burning. As for temperatures, you can make the nuts at various temperatures, it's the drying or finishing that will change. I done a batch at 238 once and they would not set up by just stirring in the pan, however I put them in the oven at low temperature of 170 and they dried to a point where I could set them out to air dry. Don't go any higher on heat or your syrup will run off the nuts, and leave the oven door cracked open. From day to day the finished temperature will change with barometric pressure, that's why i watch the look of the syrup. The nuts set well at anything from 242 to 245, if it's high pressure then you may stall at 242 for a while, altitude matters too. When you get it right you can pour the syrup over nuts (or nuts in syrup) and start stirring and they will be set in just less than five minutes.

[Dave Puhl]

alot of good info so far...when I make maple nuts ..I use the thickest botton stock pot in the house... on a gas range watch it like a hawk cant walk away from it even for a few seconds...electric range you might have to slide it off till you get the temp where you want it....

[mathprofdk]

Thanks for all the great tips, everyone. Definitely some good stuff to think about. Here's a link to my pan (there's an entire album about maple nuts): DK's pan (https://lh5.googleusercontent.com/-UACipmV_EPM/TtpA13RzDxI/AAAAAAAACrs/sYt9cchvG9g/s463/PC037065.JPG).

I think it's manageable right now, even with the pan I have. I successfully made some fudge the other day, and just gradually turned the heat down as I went up to 220, 225, etc. I still haven't been able to make candy, but that's another issue.

I do think that a better pan with a thicker bottom is also on the list. Mine has a pretty thin bottom, and I think it's effecting the cooking at those high temps.

Thanks again for all the great suggestions!

~DK

[wiam]

That set up looks ok except I question the thermometer. Have you boiled water and checked the temp with it?

[mathprofdk]

Good question, wiam. I like the look of that thermometer, but I actually switched to a digital one. I did check it with the boiling point of water, which it said was 210, so it looks ok.

~DK