1st time candy maker

[chuckwagon]

This is my 1st year tapping,went pretty good,made some syrup and decided to try my hand at candy,must say I think it came out good (I think anyway,never had real maple candy)my question is once it cooled there was some white streaks on top,is this normal or did I miss something,,i tried to strain it the best I could,I need to get a syrup strainer though,would this have something to do with the streaks,thanks

[Sugarmaker]

Candy can be tricky to make. the white streaks could be just from uneven drying> Post some pictures of the finished product. Filtering the syrup is always a good thing. Get a felt filter and some prefilters for your hot syrup.
What was the method you used form making the candy?
Regards,
Chris

[chuckwagon]

I just poured it into a glass baking dish,the pour was not uniform in thickness,I cooked it to 246 degrees let it cool to about 200 before I poured it,I think it tasted great,when I flipped it over there were no streaks on bottom,I will try to get pics not sure if I know how pretty dumb when it comes to computer stuff,well dumb with a lot of things,thanks for the response.

[Keva]

It is probably granulated sugar. I had some when I made candy in a cookie sheet. Still taste great and the streak can be broken out and used as sweetener if you are picky about your candy.

[chuckwagon]

Thanks,I will leave them there,I'm not that picky and not selling it,and it does taste good,If I get anymore sap this weekend I might try getting the little leaf molds and a better filter like sugar maker suggested and maybe cook it to 243-244 to see if I could get it a little softer.

[Keva]

If you want softer candy you can let the syrup cool longer after bringing it to the temperature of candy. I let mine cool to 190 last time which took almost twenty minutes before stirring. Next time I am going to try 180. I read of a lot of guys cooling to 160 before stirring but am worried it will set up on me while pouring into molds.

[chuckwagon]

Think I messed up,I started stirring as soon as turned heat off and stirred until about 200 degrees then poured,had no idea I shouldn't stir until it cools should of read a little more about it,thanks for the info,guess I better read more before I jump into something.still taste great though.

[n8hutch]

I go to 240 and let it cool to 160 before stirring it can be tricky getting it out of the pan fast enough. But it does make soft candy.

[chuckwagon]

Thanks,hoping sap will run today or monday,I'll try it again