Making maple sugar

[Sugarmaker]

Folks I needed to make some granulated maple sugar for a order. I had the camera close by so took some pictures as it progressed.

Started with some medium to dark syrup, about a gallon. Heated to 260 deg F Used defomer around the top of the pan and also placed a heavy metal spoon in it to help prevent boil over.
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03519.jpg

Hobart table top mixer ready.
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03520.jpg

http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03521.jpg

Syrup is almost there
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03524.jpg

more photos in next thread.
Regards,
Chris

[Sugarmaker]

Continued:

Poured the hot syrup into the mixer
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03525.jpg


http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03526.jpg

Starting to change color. Mixing on low speed. This mixer will do 2 gallons pretty easy.
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03529.jpg

http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03530.jpg

continued in next post
Regards,
Chris

[Sugarmaker]

This was about 15-20 minutes into the process and almost done. Remember to watch the steam that comes off this very hot!
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03531.jpg

About 7.5 lb of nice maple sugar, no sifting, no lumps. Ready to bag for the customer.
I did stop and scrape down the bowl a couple times.
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03532.jpg

Regards,
Chris

[Moser's Maple]

2 thumbs up :cool:

[wishlist]

Looks good Chris, is that a 20 quart hobart?

[TerryEspo]

Looks wonderful.
Glad my children didn't see this post, I would need to purchase a Hobart next.
Nice job for sure.

Terry

[morningstarfarm]

Nice!! Looks like you got I'd down

[unc23win]

Great post thanks for sharing. I have never tried sugar. Now I need syrup and a mixer.

[NE PA Maple]

Chris, Thanks for the post with pics, your timing was perfect. After having watched Jake's You Tube video on making sugar, I was making a batch for the first time. Between the video and your pics I was able to figure it out and make sure I was doing it right.

Sugar turned out ok, a lot of the big crumbles left after we sifted though. Need to figure out how to avoid so much of that.

Thanks again. Jake, thank You also. The videos are great.

[Sugarmaker]

Looks good Chris, is that a 20 quart hobart?

Yes sir, 20 qt.
Regards,
Chris

[Sugarmaker]

Thanks guys,
Seems like a guy with a handle like "sugarmaker" should be able to make this once in a while.:)

The old Hobart is like having the right tool for the job. This is about the only job it gets to do, but does it real well.
I don't seem to get many lumps even though it looks a little lumpy in the last picture. Those break right into sugar when moved to another container. Stored the bulk sugar in 1 qt Ziploc bags in a plastic container with lid. This will be repacked into 4 oz bags with label and recipe for the Maple Whip.
Regards,
Chris

[jmayerl]

Yes sir, 20 qt.
Regards,
Chris
That's a nice mixer! I have been checking craigslist and havnt found one for under $850 yet. I can do a 1/2 gallon in the wife's mixer but I'm afraid I'm pushing both of them to the max

[WI Sugarpop]

[QUOTE=Sugarmaker;264641]This was about 15-20 minutes into the process and almost done. Remember to watch the steam that comes off this very hot!
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03531.jpg

How long did it take to get syrup up to proper temp?

[SDdave]

I can do a 1/2 gallon in the wife's mixer but I'm afraid I'm pushing both of them to the max

Is it a Kitchen Aide by chance? I got some spare time this week and was going to try it but more scared of the wrath.

[jmayerl]

Yup KA 6 qt. it's only 5 years old so not as good as the older ones. I just bought a old one from the 60's at a rummage sale for $10 so that will be my sugar mixer until I get a 20 qt

[Sugarmaker]

WI sugarpop,
Getting the syrup to temp was probably 20 to 30 minutes.
Regards,
Chris

[SDdave]

Awesome! A big thanks to Sugarmaker for starting this thread as it reminded me to try it. Another big thanks to Moser Maple for his youtube video. Only started with a quart and an 8 oz bottle. But got some sugar cooling now! A couple of things I have to do next time is to scrape the mixing bowl better, but the "residue" was still good to eat!

Thanks again,
SDdave

[Birddog]

So SDDave, did you use a KitchenAide and if so which model and how did it do? I want to try this too. I made Maple cream with an antique KitchenAide and it worked pretty hard but it worked.


Sent from my iPhone using Tapatalk

[SDdave]

So SDDave, did you use a KitchenAide and if so which model and how did it do? I want to try this too. I made Maple cream with an antique KitchenAide and it worked pretty hard but it worked.


Sent from my iPhone using Tapatalk

Yes I did use the wife's Kitchen Aide. It's an Artesian, 325 max watt, and red. But I am sure any color would work fine!:lol: I don't think I would go over 2 qts., nervous nelly here did half of that (mad wife=short season). Now I gotta clean it up before she gets home.

SDdave

p.s. I do wear the pants in the family, but only after she tells me which ones to wear.

[WI Sugarpop]

Made a batch of sugar today. Usually it is lumpy but not today. Bad thing about that is that I didn't get any lumps to eat.:cry: Thanks to Sugarmaker and Moser Maple for pics, instructions, and video. It turned out great!!!!!!!! It took an hour from start to finish.

[Birddog]

Yes I did use the wife's Kitchen Aide. It's an Artesian, 325 max watt, and red. But I am sure any color would work fine!:lol: I don't think I would go over 2 qts., nervous nelly here did half of that (mad wife=short season). Now I gotta clean it up before she gets home.

SDdave

p.s. I do wear the pants in the family, but only after she tells me which ones to wear. I made up my mind that I was going to give it a go when I got home from work yesterday, only to find that my daughter had decided to "experiement" with some kind of dough and killed the mixer. I guess the good news is, I didn't burn it out trying to make sugar!

[Jmsmithy]

Might I ask approx price on the Hobart new? I'm debating between an industrial/commercial mixer and the Leader unit (around $1300 for the Leader)....any thoughts always appreciated!!

[DaveB]

Might I ask approx price on the Hobart new? I'm debating between an industrial/commercial mixer and the Leader unit (around $1300 for the Leader)....any thoughts always appreciated!!

I think the Leader unit is for cream or can it be used for sugar too? It it can, that's actually about the going rate for a used Hobart. I've seen brand new commercial table top units that would hold a gallon (about 8lbs of sugar) go for about $1000.

I know I priced out a unit from some maple manufacturer and it was closer to $5K!! Everything was automatic and it would do two gallons of syrup at a time.

[Birddog]

I know there are some heavy duty Kitchen Aid stand mixer units (ie 825 watt motor or a 1.3 HP motor). I wonder if one those would be a good option? I believe those are in the $450-$550 price range....

[Sugarmaker]

Larry,
The heavy duty Kitchen Aid will work, just do smaller batches maybe a quart or two. The Hobart is definitely designed and built for this type of work. I think we could do two gallons if careful that it did not slosh out at start up.
Sure takes work out of making sugar.
Has everyone made sugar by hand? If not you can try stirring a quart by hand in a pan. Just be very careful of the steam as you stir.
Regards,
Chris

[stumpmaker]

We make sugar by hand the old way. Most of this is done for Historical Native American Ojibwa culture teachings to the public or anyone if interested.

Heat up syrup till temp then pour off into a big wood bowl or wood trencher and stir with wood paddle and or wood spoon till BAM you have sugar. We have not had many "lumps" of sugar when doing this way. It comes out rather nice and fine. Make sugar molds also in birch bark cones which is also traditional Ojibwa style.

It is so COOL to see it all of a sudden turn into sugar!