Failed cream

[wagnerppw]

I have just tried to make cream twice now with this same syrup using a 1/2g of light syrup that was ropey in the bottom and 3- 1/2 lb cream from a previous batch that I wanted to cook again. The original cream I re-cooked was just fine when I made it months ago. The new cream will not lose it's shine and is not forming the right consistency for cream. It is very smooth but not cream. It is the right color. I have stirred it for hours. Any suggestions or is this just a waste of time for cream?

[unc23win]

Sounds like you might want to try cooking the syrup a little longer. 1-1.5 degrees farther would probably be all. If you don't get the syrup cooked down far enough it won't turn to cream fully.

[maple maniac65]

I am not an expert cream maker but I thought cream should be made with the best syrup not ropey syrup.

[ToadHill]

Correct. The lighter grades of syrup usually have lower invert sugar levels which allows them to crystallize better. Darker and lower grades of syrup tend to have higher invert levels and invert sugars inhibit crystallization causing your product to stay in a more liquid form. Sometimes dark syrups can be low in invert and some producers prefer them for some products such as granulated sugar because they have more flavor. If you want more details on invert sugar, how to measure them and how to make maple confections pick up Cornell's "Maple Confection Notebook".

[sugarman3]

more than likely the invert is off plus throw out that ropey stuff,unless you want to make some granular sugar

[Sugarmaker]

Cream is tough to make even with the best conditions. I would not expect much from the ropey syrup.
Regards,
Chris