maple cream problem

[pierre]

water boiled at 210 so i boiled my grade a light syrup to 232 deg put in ice bath w/temp probe in it cooled to 60* then put it on my turn table paddle style mach. and 45min later looks like cream but real runny still . any ideas on what i should do ?

[brookledge]

If you boiled water at 210 then 232 should be ok. Did you check the invert sugar? If invert is ok then keep stirring it. sometimes it takes along time
Keith

[pierre]

i dont have a way to check invert sugar but it was my first batch of light syrup this yr. i made another batch and the same thing after an hr taste good nice and creamy but thin im putting a sample in the fridge to see if it will set up

[pierre]

can you reheat it to higher temp and cool down and start over or scrap it and make into sugar

[Moser's Maple]

pierre
i wouldn't reheat, but you can boil a smaller batch at a higher temp(236-238), cool again, put into cream machine and mix in you runny cream. the stiffer syrup should help stiffen up the runny

[wiam]

I do not usually boil water, but I go to 234 for cream

[brookledge]

I too go to 234 but when he said he boiled water at 210 I figured he be ok. Still might be not stiring it long enough.
Keith

[lastwoodsman]

You can reheat it to 234 and run it through the cream machine again.

[Wilfred]

I tried to make maple cream for the first time using last years syrup. Boiled it to 234, cooled it to 60 (using a ice bath) and stirred it with a stand mixer. I've basically got maple fudge now. Tastes great but harder than cream. Did I stir it too long?
Any help is appreciated!

[jmayerl]

I tried to make maple cream for the first time using last years syrup. Boiled it to 234, cooled it to 60 (using a ice bath) and stirred it with a stand mixer. I've basically got maple fudge now. Tastes great but harder than cream. Did I stir it too long?
Any help is appreciated!
Did you check invert level?
Also sometimes +\- 1 degree make a big difference
Not all syrup is suitable for making cream

[maple2]

we cook our cream to 235. If it looks like its getting too thick too quick, a few blasts of water from a spray bottle while its spinning will thin it down pretty quick. Sometimes you can spin thin cream forever and it never gets any thicker. Reheating cream usually makes it grainy

[Wilfred]

Thanks jmayerl.
Last year was my first attempt at syrup so a lot of the terms are new to me. What is (and how do I check) the invert level?
I used a medium dark syrup to make cream as I understood that was better? Thank you very much for any help you can provide.

[Germanmaples]

I have made some cream and cream candy. I like the cream to be 233 and cream candy 235. I don't have much luck at much below 90 degrees, to stiff for my mixer. I have real good luck at 100 degrees though. Good luck.