candy from dark amber

[Bentley Wood Maple]

We have made around 40 lbs past month. Would like to understand the variation in our granual size and density of resulting candy from our darker syrup. Just a general lack of consitancy as to when we use our lighter grade syrup.

[BnSmaple]

I would guess that you darker syrup has a higher invert sugar content

[Bentley Wood Maple]

Is there anyway to compensate for this? Other than to make less dark syrup which is a msain goal this year

[Foremaple]

A good resource is on http://maple.dnr.cornell.edu/pubs/confections/index.htm should be everything you need to know.

[GeneralStark]

Is there anyway to compensate for this? Other than to make less dark syrup which is a msain goal this year

You can blend your syrups using the techniques described in the cornell manual to achieve the ideal invert levels. That way if you have light syrup that is light in invert, you can use some of your dark to increase invert levels. I find that by blending light and dark to optimize invert I produce confections with much more robust flavor, and the final product is more consistent.