Maple sugar boiling over question

[opiejudd]

Hello,

I have been working on making granulated maple sugar. But I'm having a hell of a time with it trying to boiling over. I was wondering if there is a trick or something I'm missing to keep it from foaming up so bad. I almost ruined a whole batch last night. So i figured it was time to ask for some help.

Thanks,
Ken

[psparr]

First your making fall syrup? Or sap stored since last winter? Lol.
Just add defoamer everytime you load wood, even when it's not foaming.
Problem solved.

[opiejudd]

Sorry for the confusion I'm making granulated maple sugar from maple syrup.

[whalems]

A drop of defoamer will fix ya right up!:)

[Ausable]

LOL - Just make sure your defoamer is thawed out - so it is ready when you need it. Sometimes I forget to thaw mine out and then it is a mad dash to the house to get some butter, milk, olive oil anything to tame a boil over down. When things are running smooth (almost never) I check my Atmos Defoamer to see that it is in a liquid state. ----Hey! How is the Sugar making coming along? ----Mike----

[opiejudd]

I figured that would work. But I was doing this at my apartment not at the sugar house. I will have to get some defoamer before I try another batch.

Thanks,
Ken

[red maples]

defoamer is the trick I also found that make sure you are using a polished SS pot. I did a big batch in a larger pot that didn't have a polished finish just a machined finish to it and I had a heck of a time keep the foam down. Reason being it creates smaller bubbles right from the bottom. With defoamer high heat is the trick. the faster you heat it the better.

[opiejudd]

Thanks red maples. I will keep the polished finished pan in mind. High heat and defoamer is my next method to try.

Thanks
Ken

[psparr]

Guess I should read the title before I reply next time. My bad.

[Moser's Maple]

just take some butter or crisco on a paper towel, or your figure and put it around the inside of your pan. 1 swipe, then when syrup foams up it hits where you put the "defoamer" and won't boil over.

[Ausable]

just take some butter or crisco on a paper towel, or your figure and put it around the inside of your pan. 1 swipe, then when syrup foams up it hits where you put the "defoamer" and won't boil over.

Jake - Nice trick and a good idea. Never heard that one before. I heard how the old timers would hang a scrap of slab bacon fat so when the pan would start to form up - it would hit the fat and tame down. Thanks for the idea. ----Mike----

[ennismaple]

just take some butter or crisco on a paper towel, or your figure and put it around the inside of your pan. 1 swipe, then when syrup foams up it hits where you put the "defoamer" and won't boil over.

Once the pot is warm but before it boils I take a small dollop of butter on a paper towel and wipe it around the perimeter of the pot just above the syrup. When it boils it won't foam up after that.

[GeneralStark]

Something to consider if using dairy products as defoamer...food allergies. If producing for your own consumption it is one thing, but if you are selling your maple products, it is probably best to stick with commercial defoamers or vegetable oils (no nut oils).

I find that lowering the heat when boiling syrup for candy, cream, or sugar once it starts to really foam and letting it simmer for a bit can often avoid a boil over. Then, once the foam settles down, turn the heat back up.

[opiejudd]

Thanks everyone. I will keep all of these in mind. Now to wait until spring to make more is going to suck. (We have one more gallon of syrup it might be switched to sugar for experimenting)
Thanks
Ken