hobart mixer for candy

[maplefarmer]

I found a Hobart a200 mixer, and would like to try and make granulated sugar, does someone have the recipe, as to heating syrup to what temp. letting cool before stirring or do you start stirring hot syrup. what are the recommendations, and can you make the sugar candy like the maple leaf molds would make with this mixer, and again what temps and procedure ?

[tuckermtn]

best resource out there, imho - http://maple.dnr.cornell.edu/pubs/confections/

[Sugarmaker]

We use a 20 quart Hobart mixer to make 1.5 gallons of syrup into granulated maple sugar. Make sure the syrup you use will make sugar. Heat syrup to 260 deg F. Carefully pour into mixer and begin stirring on low speed (no cool down time). We have the cast, flat, webbed type beater. Stop occasionally to scrape down the bowl. You will get lots of very hot steam, be careful.
Stir till sugar is dry to your liking. That will make about 11-12 lb. of sugar.
Regards,
Chris

[Tapped Out]

I heat syrup to 260+ depending on barometric pressure that day (do it on a sunny dry day for best results). I have noticed that I have to add a couple drops of defoamer at 218 degrees or so. The foam dissipates quickly. I have experimented with medium (amber) syrup and B grade (very dark). While the medium is dryer and more like cane sugar, the B grade definitely has more maple flavor, but is more like the consistency of brown sugar. This is after laborious hand stirring and sifting. A commercial mixer would be a must for any quantity amounts. Now I know why maple sugar commands a price, and it should.

[GeneralStark]

Hobart mixer=awesome for making sugar, but not so good for candy.

[optionguru]

Not sure if it makes a difference but would you assume a Kitchenaid stand mixer with the paddle would do it fine? Just looking to experiment so I would probably only do a quart. My family has become addicted to the maple nuts I learned to make on here. I probably shouldn't even try the sugar, I'll end up making it for all the family and friends like I do the almonds.

[Amber Gold]

We have a 5qt kitchen aid mixer (the standard size one) and it'll turn a 1/2 gal batch of syrup into candy, but that's all that will fit since it expands as the syrup's converting over. If you're buying a mixer, I'd go bigger. The mixer could really use more oomph because it as all it can do to mix the 1/2 gal batch. It's only a matter of time before we burn the motor out.

[SeanD]

Hobart mixer=awesome for making sugar, but not so good for candy and cream.

That's great to hear. I assumed that since candy and cream did a number on the mixers, the sugar would, too. I guess the difference is getting the syrup moving before it cools.

I guess the only down side is that I have another thing to buy, now.:o

Thanks for the info here! I'm making sugar this winter.

Sean

[Amber Gold]

We take it off the stove, put it in the mixing bowl, and start mixing it. As it makes the conversion to sugar, the volume expands a lot....takes up the entire bowl...and it releases a lot of steam.. But it doesn't get hard to mix until it turns to sugar. Even on low speed the mixer gives out and you need to stop or burn the motor out.

[maplefarmer]

Josh, are you only making gran. sugar, or are you also making the soft candy like the maple leaf molds make?

[rgmaple]

[QUOTE=GeneralStark;262706]Hobart mixer=awesome for making sugar, but not so good for candy and cream.[/QUOT

My floor model hobart mixer is ideal for making maple cream. I cool the syrup down to 60 degrees and it blends one gallon of cooked syrup into beautiful smooth cream in about 30 minutes. I use the paddle to mix it.

[SeanD]

I don't know mixers. Is the Hobart a better/stronger option than the Kitchenaid? It seems like the people having success use the Hobart.

Sean

[jmayerl]

Hobart/kitchen aid make great sugar, and perfectly smooth cream as well.

[rgmaple]

The reason I bought the Hobart is the local elementary school was selling it. It is a 20 quart floor model. Probably all kinds would work as long as they were powerful enough.

[optionguru]

Hobart tends to be a commercial kitchen mixer where most Kitchenaids are higher end home mixers. Go with the hobart if you need to make volume, If you're just looking to make the occasional batch a Kitchenaid would be good and not as big as most Hobarts.

[wishlist]

I tried cream once with the wife's kitchen aid mixer. Made some sort of taffy stuff but the mixer worked hard. Checked out some local prices on the used 20 quart mixers , expensive!

[rgmaple]

Name something that isn't expensive when it's associated with maple sugaring! CDL makes a nice maple cream machine, I've seen it work and the end product is very good.

[wishlist]

Never priced a commercial mixer before. Still would be better than burning up the wife's kitchen aid and ending up in the dog house for a month.

I agree, lots of things are expensive in sugaring. However, if one is patient and knows where to look deals can be found . :)

[wishlist]

Never priced a commercial mixer before. Still would be better than burning up the wife's kitchen aid and ending up in the dog house for a month.

I agree, lots of things are expensive in sugaring. However, if one is patient and knows where to look deals can be found . :)

[GeneralStark]

[QUOTE=GeneralStark;262706]Hobart mixer=awesome for making sugar, but not so good for candy and cream.[/QUOT

My floor model hobart mixer is ideal for making maple cream. I cool the syrup down to 60 degrees and it blends one gallon of cooked syrup into beautiful smooth cream in about 30 minutes. I use the paddle to mix it.

I edited my first post. I was steered away from a hobart for cream by a couple local sugarmakers who reported lots of waste due to the nature of the mixing, but it seems it works for you.

[Amber Gold]

maplefarmer, just seeing your post now. I use the mixer for making sugar only. I use a candy machine to make cream and candy. The kitchenaid does make good sugar, IMO, but it does work hard at the end. I wouldn't buy a new one to make sugar, but I would use one if I already had it.

I wonder how the professional kitchen aid mixer would do??