hounder
11-06-2012, 02:17 PM
I made maple cream for the second time Saturday. First time doesn't count as I ended up with maple sugar. This being said I know that I went to too high of a temperature the first time, so I think I erred on the low side this time. It came out smooth, but more spoonable consistency. It is now separating and is crystally, which it was not the first 2 days. Can I retry with the same syrup and go up a little higher in temperature or toss the batch and try again?