What is supposed to be the texture of maple candy?

[DocsMapleSyrup]

Just like the header of the post, what is supposed to be the texture of maple candy?

Also, I hear crystal coated and uncoated candy. What is this and how is it done?

[Sugarmaker]

I like the candy to be melt in your mouth. Not much grain. Which means cooking to a little lower temp and allowing it to cool to about 200 F then thru the candy machine, into the molds. But this candy has the worst shelf life. Couple weeks. It also may not crystal coat well. The there is harder candy higher boil temp. and crystal coated. very firm crunch on the coating but much extended shelf life.
Still learning too. Tell us about your candy texture.
Regards,
Chris

[SeanD]

I second all that. The lower temp candy is nice, but it just couldn't handle some hot market days. I find a happy medium by going to a higher temp, but not crystal coating. I'm not a big fan of the crunch or snap on the outside. I don't let it cool first either - not for any philosophical reason other than I have an easier time of keeping it from setting up in the trough.

[DocsMapleSyrup]

My candy has been like the sugar cubes in texture. Tends to melt in the mouth somewhat but quite firm on the outside. I have also made much smaller crystaline candy but the back of the maple leafs had a hole in the back of them. I also made some in which the color was dark because I didn't stir it very much but there was a larger crystal structure to the candy. Don't get me wrong, it all tastes good, but I never have had any elses candy and haven't been anywhere to try other's candy, so I don't know what it is supposed to be. I don't know how you decide to crystal coat the candy or not. Could someone explain that? Thanks.

[Wanabe1972]

Im hoping to go to my cousins this spring and get a lesson on candy making. Ive only been successful on a few batches done by hand and have never made a decent candy out of the machine. I end up with candy in the trough or candy that does not harden up in the mold. Ive made pounds and pounds of cream and sugar and hard candy lollipops but the softer candy eludes me.

[n8hutch]

Im hoping to go to my cousins this spring and get a lesson on candy making. Ive only been successful on a few batches done by hand and have never made a decent candy out of the machine. I end up with candy in the trough or candy that does not harden up in the mold. Ive made pounds and pounds of cream and sugar and hard candy lollipops but the softer candy eludes me.


Sounds like you may have an inaccurate thermometer. I Heat my syrup to 240 and it comes out great every time. The Temp will climb to maybe 242 when you Take it off the Heat. I do all my Candy by Hand & try to use Golden or Amber rich syrup.never tried the Darker stuff.

[Wanabe1972]

I've used this combo of thermos with the lollipops and cream with no problems I use a candy thermo from leader and a digital thermo specific for candy making. ( One of my daughter's goes to culinary institute of America for pastry chef) and this is what they use. I'm hoping to figure it out as everyone is asking for candy. Jeff

[Moser's Maple]

Just like the header of the post, what is supposed to be the texture of maple candy?

Also, I hear crystal coated and uncoated candy. What is this and how is it done?

Ok so I've watching this thread, and I guess I'll bite or nibble now.
For you first question in my mind there is really no wrong texture for maple candy. It's more up to what texture you want to market to your future customers. Some like the harder more grainier candy (normally stirred around 220-210*) Some care for a hard, yet candy with less grain to it (200-210) and others care for a smooth, very little grain, but a little softer candy (180*-sub 160*).
IMO most maple candy candy being marketed is stirred from 180-200*, and probably what most consider as the "normal candy texture"
Chris mentioned "melt in your mouth" If you decide to market your candy like this I would advise that you explain more in your description of what you consider "melt in your mouth". Some consider this when you put the candy in your mouth and it slowly dissolves, other consider this as soon as it hits your mouth it melts in a smooth maple blob.
Crystal coating is a technique used to give candy a greater shelf life. It's normally done with a syrup that is low in invert sugar ( generally a golden/delicate, but can be done with a low invert amber/rich also. The syrup is normally boiled between 9.5*-11* above the boiling point of water. Cooled, covered and left undisturbed until you are ready to soak the candies. The candies have generally been dried for 24hrs, and are soaked for 6-12 hrs. Once removed you let the candies strain for a bit to get rid of access syrup and then are wiped/blotted with either a sponge or cheese cloth. The candies are then left to dry and harden the outer shell for an additional 24hrs.

[DocsMapleSyrup]

OK, so here is what's been happening Chad's world of candy making. Last night, I decided to use a thermocouple for temperature. I didn't realize the thermocouple was set to a "J" type probe rather than the "K" probe I was using so the when I figured that out, I had sugar that had been boiled to ~260*. Not what I wanted. So, I attempted to reheat the sugar and scorched it. Today, I have spent the last 6 hours on 3 batches of candy. The first one, I took to 240 and slow cooled to 160 then stirred and poured. Turned out pretty decent but not creamy, it had some mild-moderate graininess to it. Second batch I took to 235 and slow cooled to 150. It did set up but just barely. So I took all of the barely formed, grainy, cooled candy out of the molds and added 8 oz of light maple syrup and reheated then fast cooled to 140. Then I proceeded to over stir the candy and well, I couldn't get that into the molds. Now what to do. I put the hardened candy over a double boiler but couldn't get it thin enough to pour so then over direct heat which thinned the mixture and allowed me to pour but the back of the candy has significant indentation/holes in it and is mildly grainy again. Additional help would be appreciated as this has been frustrating, not to mention, my arms are shot. I hope this puts a smile on somebody's face, because I'm not giving up until I get this down. I'm after a creamy texture that is set up and just a bit softer. It eludes me as of today, and I have no more zip or patience for another try today. BTW, I will give a plug to Jake Moser, I ordered a pound of candy a week ago. It was gone in two days. Very good and super smooth!

[Sugarmaker]

Chad,
Hand batches are though. I had many 'failed' batches by hand. That being said I think that's the way Jake makes all his! I have ordered some of Jake's and it is good, different than mine texture and flavor.
You said you added light syrup? Did you start the batch with light syrup?
Did you calibrate your thermometer in boiling water?
How much syrup did you start with? a quart is the most I ever made in a hand stirred batch.
I really have had the best results after I got a candy machine.
My term melt in your mouth may not be correct. What I personally like is very soft candy. I made some candy that was heated to 238F cooled to room temp and stirred by hand it made into a stiff fudge. had to press it into the molds. It was delicious. Shelf life was about 1 day. Judge at the fair loved it but it did not place becaues it was not made on a conventional candy machine. It had almost no grain texture.
So you can make just about any syrup into candy and come out with all kinds of variations.
Remember:
Start with the lightest grade, early season, syrup you have.
Heat to a known value, I like 244
cool to a value you like, I go around 210
agitate/ stir, machine or by hand
fill molds
(I sometimes have candy trying to set up in the candy machine. I have a small spray bottle of hot water that I spritz on the candy, in the trough, to soften it and get it to flow.)
You mentioned the candies back side having holes in them. I have seen a depressions but generally not holes? Maybe post some pictures of your finished product.
Judges sometimes cut the candies in half with a knife. The candy should not crumble when cut.
Another tip I learned from a old candy maker doing hand batches. When stirring, watch for a white trail in the syrup, following the slow moving spoon. These are the first sugar crystals, and indicate the time to pour the syrup into the molds.
Regards,
Chris

[DocsMapleSyrup]

I started with 24oz of light syrup. I added 8oz of light syrup so what was set up in the pan would not scorch. I had not calibrated the thermometer in two days.

[Sugarmaker]

Chad,
You should have been good to go!
I have a thermometer that I put in boiling water and marked on it that water boils at 210 on that thermometer. Then i just add the amount of temp above boiling water to that number for that product. Candy is 32 degrees above boiling point of water so 210 +32 = 242. I use 242 to 244 ish for a stiffer candy.
Keep practicing. Make any of those failed batches into sugar (Crumb).
Regards,
Chris

[unc23win]

I tried my first candy last night and it turned out pretty good. I'm making it all by hand. I think I should have started to pour a little sooner than I did, but it went pretty well for the first time I think. I took mine off @ 243 and started stirring @ 200. Next time I will try to quit stirring a little sooner.

This thread has been very helpful thank you Jake, Chris, and others for sharing your experience.

[Moser's Maple]

I tried my first candy last night and it turned out pretty good. I'm making it all by hand. I think I should have started to pour a little sooner than I did, but it went pretty well for the first time I think. I took mine off @ 243 and started stirring @ 200. Next time I will try to quit stirring a little sooner.

This thread has been very helpful thank you Jake, Chris, and others for sharing your experience.
Don't thank me. chris has given, and will give far more info than what I will. You should be giving chris the big knod and thanks

[Sugarmaker]

I think there are some videos on here of Jake making candy too?:)
Most of the maple folks try to help others. A lot of folks have helped me learn and continue to learn how to make syrup and confections. If you get a chance take a confections workshop with Steve Childs, Just awesome!
I remember my dad trying to make candy with our typically dark syrup by hand. I thought it was just great!
Happy candy making!
Regards,
Chris

[Moser's Maple]

I think there are some videos on here of Jake making candy too?:)
Most of the maple folks try to help others. A lot of folks have helped me learn and continue to learn how to make syrup and confections. If you get a chance take a confections workshop with Steve Childs, Just awesome!
I remember my dad trying to make candy with our typically dark syrup by hand. I thought it was just great!
Happy candy making!
Regards,
Chris
actually that video and other posts I may have taken down after a certain maple news article was published with my work and temps that I use. Everybody involved was acknowledged but myself, and that left a sour taste in my mouth. Then a certain technique I have been using for the past 2 years was used at a large event this summer, and once again acknowledgements went to others and myself was left out. I hate to say that the actions of a few have implications on the whole, but I feel it is in my best interest to keep some stuff to myself from now on. Anyways not to bring this thread down, if anybody has any questions I'm always available through pm and phone calls. So happy confections, and remember there is no failed batch in confections, but rather it was a learning experience

[Wanabe1972]

I beg to differ sir, Ive had buckets of failed confections and dont seem to have learned spit. Jeff

[Moser's Maple]

I beg to differ sir, Ive had buckets of failed confections and dont seem to have learned spit. Jeff

To quote Edison
I have not failed. I've just found 10,000 ways that won't work.

So actually you have learned good sir

[Wanabe1972]

Well i must be getting closer to success cause ive found about 9,994 ways it hasnt worked. I think I saw your video a while back but never did get a chance to try it. My cousin and his wife make a fair amount of candy each year and she told me i could come make a few batches with her to get the hang of the machine. Jeff

[Sugarmaker]

Jake,
I completely understand. Very similar to a Maple BBQ recipe that I had developed. Gave the recipe to a few close friends and found out that it had been published on the Trader too. Never found the info so not sure if I was acknowledged or not but I understand. You have something that works for you and have worked hard to develop it!
Wannabe, Go help make the confections. You will see all the little things that ad up to make finished products with maple.
Regards,
Chris

[Wanabe1972]

I'll figure it out. I have had great results with cream and the Suger. Now that I'm reading up I notice a lot of temperature variations between producers. Some say let it cool to 200 and I saw 185. And 165 so I'm not sure if this is personal preference or the method used.

[DocsMapleSyrup]

Wanabe

Now you know why I started the thread. It seems to be personal preference for the texture and firmness of the candy rather than an agreed upon precedent. Obviously, the firmness depends on the initial temp and the texture is defined by the temp the candy mixture cools to prior to stirring. Therein lies the fitness of candy making.

[Moser's Maple]

Wanabe

Now you know why I started the thread. It seems to be personal preference for the texture and firmness of the candy rather than an agreed upon precedent. Obviously, the firmness depends on the initial temp and the texture is defined by the temp the candy mixture cools to prior to stirring. Therein lies the fitness of candy making.

this isn't necessarily the case
can be more to it than just boiling temp and agitating temp

[Sugarmaker]

I was thinking the same as Jake. There are some other factors that come to mind. The syrup its self can be a factor. and the agitation method can affect the grain.
I always talked about stirring when I made hand batches. But after going to some classes and getting a candy machine and considering other maple products like cream and fudge and sugar. All of them make more consistant finished product when the agitation method and equipment is adjusted/ matched for that product.
Regards,
Chris

[DocsMapleSyrup]

Chris and Jake would certainly know. I'm a newby at candy making and what I mentioned in the above post was what I have observed but not intended to be all-inclusive. Just learning as I go.

[Sugarmaker]

I am still learning as I go too! Good luck with your confections! Maple is a good product! Have fun.
Regards,
Chris

[DocsMapleSyrup]

The learning is the journey. May it be a good one for all of us!