How to boil larger batches of syrup for cream or sugar?

[Bruce L]

Had a large order to fill this week for maple butter ( cream ). Poured 3 gallons into a stainless steel stock pot,started boiling at 6:00, didn’t get to temperature until after 11:00 !! Late night for bus driving next morning. Ran it through the butter machine next day at lunch,but had used a gallon of dark amber,so all my testers said the butter was pretty strong,I thought it tasted scorched,though it never did so 30 plus containers of butter getting tossed. Boiled another 2 gallons of lighter syrup,cooled it down super fast with fresh snow in the sink,came out silky smooth,customer raved about it. Would like to boil large batches without sitting watching a pot for hours on end.

[ennismaple]

Bruce - I've never done that large a batch at once. I've done up to 6L in a boil and if I needed more butter I'll pour that into my SS roasting pan to cool and do another pot on the stove. For 6L I can get it to temp in under an hour on my gas stove at home. For it to take 5 hours sounds like you couldn't get a hard enough boil? If you split that in half I think it would have gone faster.