maple sugar question

[tbear]

I'm going to make some sugar (I hope), but, before I do I have a question. If more sugar sand is created at 200 degrees and I bring the temperature up to 260 for the sugar what about the new sand that will be created? Is that anything to worry about? Will I end up with sand in the bottom of my cereal bowl or coffee cup? Thanks, Ted

[jrgagne99]

More niter is created during the boiling, but you won't notice it in the final product. I've never seen it in my tea or cereal bowl when I've made maple sugar. Nor have I detected it in soft molded maple candy.

[PerryW]

there is nothing to worry about.

[tbear]

Thanks guys!

[Run Forest Run!]

That was a great question.


P.S. I just noticed that, under my user name, I have officially become a maple addict. I'm not sure that's a good thing.....

[Asthepotthickens]

That was a great question.


P.S. I just noticed that, under my user name, I have officially become a maple addict. I'm not sure that's a good thing.....

Perfect now that you are an official MAPLE ADICT it's time for a real Avitar

[Bruce L]

At 260 degrees are you making stirred sugar?