Troubleshooting Maple Sugar

[SeanD]

I'm trying to make coarse sugar, but I'm getting powdery sugar more often than not. I have good syrup for candy and cream and I'm taking it to 45-50 deg above BP which typically gets me to 260 deg +/- a degree or two. I usually hit the high side of the range.

I'm thinking it's maybe a processing issue - stirring too long? maybe I should let it cool more before sifting?

I'd appreciate any input.

[markcasper]

If your using light syrup it usually always ends up being "dry", or powdery as you mention. I stir right away after I remove it from the heat. You can use a dark amber syrup if you want a more grainy sugar. In my experience, it cannot be too dark or it won't crystallize at all and ends up a failure. The darker syrup ends up being more tacky however, and you can't fit the same amount of weight into said container if trying for a full one. One other note....if your letting your syrup cool after boiling that will cause a more fine grained sugar. The lighter syrup has a higher invert sugar which is what you want for candy or cream. The darker grades have a lower invert level which you don't want. I'm no expert by any means, just telling my experiences. Best wishes.

[Walling's Maple Syrup]

If your using light syrup it usually always ends up being "dry", or powdery as you mention. I stir right away after I remove it from the heat. You can use a dark amber syrup if you want a more grainy sugar. In my experience, it cannot be too dark or it won't crystallize at all and ends up a failure. The darker syrup ends up being more tacky however, and you can't fit the same amount of weight into said container if trying for a full one. One other note....if your letting your syrup cool after boiling that will cause a more fine grained sugar. The lighter syrup has a higher invert sugar which is what you want for candy or cream. The darker grades have a lower invert level which you don't want. I'm no expert by any means, just telling my experiences. Best wishes.
Generally speaking, it is the exact opposite. The lighter grades have lower invert sugar levels than the darker grades

[markcasper]

guess I got it backwards then, sorry for any inconvience.

[SeanD]

Ok, thanks. I'll try a small batch of a darker grade and see how it goes.

[ToadHill]

If you want a courser sugar, as you originally stated, you should use a low invert syrup, i.e. a light syrup as they are usually very low in invert sugar which will lead to larger crystals. You can use dark, but you should measure the invert level first so you don't waste your time. If the dark is to high in invert it won't crystallize and will stay gooey. The Cornell confections manual explains all of this and is an invaluable resource. Good luck.

[maple2]

We use dark or extra dark. Cook to 270. Unlike making candy or cream, you can play with it all you want. Stirring it will promote crystal growth

[Sugarmaker]

If its making sugar I would first try stopping the agitation sooner. See what the grain looks like. Cooking to a lower temp might keep more moisture and result in slightly larger grain too.
I do remember that I had some nice sugar turn to powder by stirring way to long.
Regards,
Chris

[SeanD]

I'm narrowing down my issues.

I had more success with a lower speed stir, but I think my problem is in the sifting. The sieve I had been using was too fine for what I want. The Cornell sheet says to use a 3mm sieve. I don't know exactly what mine is, but it's smaller than that. I bought a food mill with different sized discs. I had the wrong (finer) disc in for my first batch and by the time I figured out my error, I was onto my second batch which was a little wetter. It worked, but it was a PITA. That could be because it was a wetter batch. I'll give it another try though.

I'm now on the hunt for a 3mm sieve to see if that works better. Most reasonably priced ones don't say the mesh size and the ones that do are pricey.

Something else I wondered was if the leftover crystals from the first batch in the mixing bowl affected the crystal formation of the second batch. I seed my cream batches and that helps. I wondered if the same thing happens with sugar.

Sean

[markcasper]

Something else I wondered was if the leftover crystals from the first batch in the mixing bowl affected the crystal formation of the second batch. I seed my cream batches and that helps. I wondered if the same thing happens with sugar.

Sean

I do not know about it affecting granulated sugar, but left over crystals (stuff stuck to the side of pan, etc..) do affect making sugar leaves/candy. Not really on the 2nd batch, but by the 4th, forget it. I have to clean the pot because in just the short time it takes to get down to 180 degrees, there can get some very large crystals that form on top when its time to stir and the pan had not been cleaned. Then I end up with hybrid candy, smooth textured with the presence of large crystals on the tongue. Defenately not what I prefer.

As for cream, whenever I have used "seed", even the smallest amount, it always ends up being not as smooth textured as if you start with virgin syrup and I don't know why?

[Sugarmaker]

I dont know that I have ever heard anything about seeding for sugar grain size? Now in cream yes I can see that seeding with different grain seed cream may change the smoothness. Back to sugar. So you tried a batch at lower final boiling temp and its was courser but did not go through the sieve good.
I can only give you one hint and it may just be my luck, type of syrup, boiling point or mixing equipment? But I rarely ever sift my sugar.
i use amber or light syrup, boil to 260F, transfer to Hobart 20 qt mixer and stir on low speed. watch the mix and stop when most of the heat is gone from the bowl and the grain looks right. I dont always win first place with my sugar but its generally nice medium color with medium grain.
Hope that helps.
http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03524.jpg

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/DSC03530.jpg

http://i233.photobucket.com/albums/ee170/Sugarmaker/Maple%20related%20pictures/making%20sugar%201-18-15/DSC03531.jpg


Regards,
Chris

[Sugarmaker]

The other thing about sifting. If your getting some small lumps why not leave them in? When I was a kid and we got brown sugar sometimes there would be several lumps in the bag. Those were always treats that you did not get in cane sugar.
Some folks have so many small sugar lumps they have those as a separate product.

Friends: "I dont make sugar often, but when I do its in a Hobart"

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


Regards,
Chris

[jetdoc]

Sugarmaker, how much syrup do you put in you your mixer at a time to make your sugar?

[Sugarmaker]

Jetdoc,
I can do at least a gallon of syrup. Probably a gallon and a half of syrup would work too. So we are making 8+ pounds of sugar in a batch.
Regards,
Chris