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ChromczakC
02-17-2013, 04:08 PM
Hi,

I over boiled my first batch of syrup today, it is mostly sugary sludge... does anyone have a recommendation of what I could do with it? I'm thinking it will make a fine substitute for sugar in certain recipes... any suggestions?
Mike R.
02-17-2013, 04:29 PM
You can dilute it down to the correct density with sap or water then re heat to above 180 degrees and you should be good. Others will have different methods.
silveradomaple
02-17-2013, 04:46 PM
you could always boil it down some more and make maple sugar candy from it
325abn
02-17-2013, 04:51 PM
Its not burnt is it?
happy thoughts
02-17-2013, 05:17 PM
If it's not burnt I would dilute with fresh sap. If you don't have sap keep the sludge refrigerated or freeze it until you do. Some of the "sludge" might be niter and I'd want to get that out before finishing it back to syrup.
ChromczakC
02-17-2013, 05:21 PM
what does burnt syrup look like? It smells and tastes good... it just won't pour onto pancakes well... :)
Blocmi
02-17-2013, 05:36 PM
The batch I burnt reminded me of roasted marshmallows.
happy thoughts
02-17-2013, 05:40 PM
what does burnt syrup look like? It smells and tastes good... it just won't pour onto pancakes well... :)

gravy browner or burnt toast :o If it smells and tastes good it probably isn't burnt. But thick syrup will end up crystallizing in the jar so unless you plan on using it up fast I'd thin it down to proper density for longer keeping or put it in a jar you can reach into to get the crystals out. They are like rock candy and can be eaten if you can manage not to break the jar prying them out.
325abn
02-17-2013, 06:27 PM
Burnt marshmellows. Yes!

You would know it if it burnt.
ChromczakC
03-03-2013, 07:50 AM
Thanks,

I reboiled the syrup with fresh sap and it worked! Thanks again!
BrianL
03-03-2013, 08:28 AM
I did the same thing yesterday. Ater cooling overnight I am getting a cold reading of 74 brix. Tastes great. I came on to ask the same questions.
Sugarmaker
03-03-2013, 08:48 AM
You did good.
Thick, over cooked syrup can be diluted back to the correct density, which is what you did. As you probably are aware several other maple products can be made from syrup cooked to higher temps, but in a controlled method. Like cream at about 232 F, candy at about 240 F, sugar at about 260 F.
Regards,
Chris