"Sludge" from crystal coating candy

[woodsplumber]

Has anybody else had the problem of a sludge like sugar sand forming on top of candy during crystal coat? I get this sometimes, but not always, it can be an inch or two thick and if I do not wipe it all off, it turns ugly white and looks like mold. A real pain in the butt.

Does anyone know what causes this and how to avoid it?

[OneLegJohn]

Yes. Your brix is too high in your soak solution. Remember, the maximum solubility of the maple sugar is around 66 brix. Hence, maple syrup. As you increase the brix the solubility goes down - the water can't hold it. A little sludge at the bottom is normal, however, if you are getting layers on your candy - you are cooking the soak syrup too long. I haven't proven it yet, but I'm guessing 69-70 brix is where you want to be. Just guessing on it. Anyone else have an optimum brix level for their soak solution?

[ToadHill]

According to the Cornell maple bulletin you want the brix to be 70-73 or 9.5 to 11 degrees F above the boiling point of water. Here's the link;

http://www.nnyagdev.org/maplefactsheets/CMB%20208%20Molded%20Sugar%20Candy.pdf

You can link to all the other bulletins on cream, sugar, etc. here;

http://www.nnyagdev.org/_maple.htm

[OneLegJohn]

Pull the candy sooner. About 3-4hours if the density is on the high side for your soak range.