Cream (no crystal) mouth feel, soft maple candy?

[DocsMapleSyrup]

I have read, highlighted, re-read The North American Maple Syrup Producers Manual about how to make soft maple candy, nougat, and cream . I would like to produce a soft maple candy that has zero crystal mouth feel to it. I am trying to make small batch, no candy machine, quality maple candy.I cannot do it. I'm frustrated. I have used the 0.7 and 1.4 invert syrup as the manual says the lower the invert, the larger the crystal. I tried the 1.4 invert syrup, I have boiled to 32 degrees above boiling after checking what the boiling point of what is at the time I make it by boiling water just before I start. I wait until a dry day to try to make it. I cool the cooked syrup without movement until 180 degrees and then stirred the syrup and poured into molds. I have rapid cooled and slow cooled the cooked syrup. I have read in the North American Manual that a faster stir creates smaller crystals so I have tried stirring slow as well as fast. I get a nicely firm, melt in your mouth piece of soft candy but there is always a crystal/graininess to my product. Albeit it is a fine crystal, I would like the mouth feel of cream (no crystals). How do I get rid of the small sugar crystal mouth feel? Any help would be appreciated.

[Pdiamond]

Doc, I know nothing about the making of the candy, but your description sure did make me want some right now. I may have to go out and buy some from one of the local producers. Your batches that you are making sound perfect to me.

[DRoseum]

I think you are going too high on your initial temperature and also not letting it cool enough. Normally cream is made by going ~22 - 28 F over boiling (~235 F for example) and letting cool to room temperature or even lower to reduce crystal size and create smoother texture. Checked manual and it confirms this for traditional cream.

[DocsMapleSyrup]

I may not have explained myself correctly. I don't want to make maple cream. I want to make soft molded maple candy. I want the candy to have the mouth feel of cream, i.e. not being able to feel the crystals on the tongue.

[fred]

i may not have explained myself correctly. I don't want to make maple cream. I want to make soft molded maple candy. I want the candy to have the mouth feel of cream, i.e. Not being able to feel the crystals on the tongue.

your talking about a fudge? That is made by same means as sugar candy except it is cooled to room temp(dont touch until it is) then stirred until it turns hard and cut/break into pieces. Smooth texture and stays to form. Doing this and putting in molds is not an option. It has to be manipulated as it turns to stay to form.

[amasonry]

soft candy is the best but does not last long. I boil to 240-ish. just shy of real candy. the crystals i think are part of making the candy firm. the smoothest candy i ever made was with a run that was boiled on January 27. that is about a month ealer than I normally tap. candies were almost white. just my 2 cents