making sugar

[eastky]

made my first sugar a couple days ago, I just done a quart and it turned out great.
I used a cheap dial probe thermometer and I don't think I was very accurate on my temp
What does everyone use for a thermometer,

[aamyotte]

I use a candy thermometer. My sugar came out a little damp. I had to let it sit on the counter overnight to let it 'dry'. I don't know if it was the thermometer or my lack of experience since it was my first time.

[fred]

using instruments and gauges for value added is a must

[eastky]

mine was damp also, I had to spread it out and let it dry, but it did make sugar.
Thats why I don't think I was very accurate on my temp.
Going to buy a thermometer, just don't know what to buy

[DaveB]

mine was damp also, I had to spread it out and let it dry, but it did make sugar.
Thats why I don't think I was very accurate on my temp.
Going to buy a thermometer, just don't know what to buy

When I did small batches in the kitchen I just used a Taylor candy thermometer. For larger batches I used a BBQ thermometer with a probe.

I actually found it easier to a gallon at a time in a tall pot as opposed to a quart. Getting the boil going was key. I would put the burners on high and watch the temp until it got to around 212 and then cut the burner back until it started boiling and immediately put a couple of drops of defoamer and waited for the whole pan to get to a rolling boil. I then increased the heat slowly. I found that careful process helped me avoid it boiling over. I also found that bringing the temp to 270 helped avoid extra mixing or the batch turning to a lump of sugar.

[eastky]

When I did small batches in the kitchen I just used a Taylor candy thermometer. For larger batches I used a BBQ thermometer with a probe.

I actually found it easier to a gallon at a time in a tall pot as opposed to a quart. Getting the boil going was key. I would put the burners on high and watch the temp until it got to around 212 and then cut the burner back until it started boiling and immediately put a couple of drops of defoamer and waited for the whole pan to get to a rolling boil. I then increased the heat slowly. I found that careful process helped me avoid it boiling over. I also found that bringing the temp to 270 helped avoid extra mixing or the batch turning to a lump of sugar.

That's what I was looking for, a way to be more accurate with the temps, I was looking at the BBQ thermometers, wasn't sure how they would work,
I think I would like something digital, so it would be easier to read

[SeanD]

Digital thermometers are not more accurate than dial or liquid - but I use them because they have alarms. This whole business is about multitasking so alarms are a must for me.

My main thermometer is this Chef Alarm with a 12" probe. The probe craps out after about 2 years, so I recommend you buy two and then always have a spare.
https://www.thermoworks.com/chefalarm/

I also use this Maverick for my filter tank - and my smoker!
https://www.amazon.com/Maverick-XR-50-Extended-Digital-Thermometer/dp/B08KWGFRVM/ref=asc_df_B08KWGFRVM/?tag=hyprod-20&linkCode=df0&hvadid=459661620601&hvpos=&hvnetw=g&hvrand=9153966984948078548&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9052160&hvtargid=pla-980156006082&psc=1

[DaveB]

That's what I was looking for, a way to be more accurate with the temps, I was looking at the BBQ thermometers, wasn't sure how they would work,
I think I would like something digital, so it would be easier to read

I used something like this:

https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C/

Just drop the probe into the syrup.

[aamyotte]

With these probes, do they measure at the tip or the entire length? If they read from the tip, does it affect the temperature reading if the probe is sitting in the bottom of the pot?

When I made sugar I was using a candy thermometer which had a clip to hang it from the lip of the pot. I wasn't sure if it touched the bottom would give a false temperature reading.

[DaveB]

With these probes, do they measure at the tip or the entire length? If they read from the tip, does it affect the temperature reading if the probe is sitting in the bottom of the pot?

The reading is taken over the end of the probe, not the entire length. Just like the candy thermometer you need to have the tip "floating" in the middle of the syrup. If it rests on the bottom it will read to high and if it's too high, it will be in the bubbles and read too low. You have the find the Goldilocks location lol.

[wnybassman]

I have had the best luck with the tip of the probe about an 1/8" above the bottom of the pan, and at least 1/2" to 3/4" of the probe in the syrup.

[eastky]

Thanks everyone for the links, I am going to order a digital bbq one with a probe, I think it will make the process a lot easier

[tbone1]

When I did small batches in the kitchen I just used a Taylor candy thermometer. For larger batches I used a BBQ thermometer with a probe.

I actually found it easier to a gallon at a time in a tall pot as opposed to a quart. Getting the boil going was key. I would put the burners on high and watch the temp until it got to around 212 and then cut the burner back until it started boiling and immediately put a couple of drops of defoamer and waited for the whole pan to get to a rolling boil. I then increased the heat slowly. I found that careful process helped me avoid it boiling over. I also found that bringing the temp to 270 helped avoid extra mixing or the batch turning to a lump of sugar.

270 degrees?? That seems super hot, but if it solves my issue of my sugar "getting hard" too fast to pour in my moulds, great.. does anyone else go to 270? Thanks

[DaveB]

270 degrees?? That seems super hot, but if it solves my issue of my sugar "getting hard" too fast to pour in my moulds, great.. does anyone else go to 270? Thanks

Are you talking about granulated maple sugar or maple candies? This was back when I was making hundreds of pounds of granulated maple sugar for a client and I had a double CDL sugar maker. You pour the sugar into the mixer and it would start churning. I noticed that at lower temps it would churn for a while before becoming sugar. As I increased the temp it took less time. I was trying to save time. If you're talking about molds, I'm wondering if you're talking about candy. I'm not sure what correct temp is for that. I know there's a fine line between it hardening up too hard before getting it in the mold though.

[Pdiamond]

The temperature for maple candy is 235 degrees.

[wiam]

We go to 235° for cream. Molded candy to 245°

[wobbletop]

I use a thermoworks thermometer and just made a batch of maple sugar a couple weeks ago with 2 year old syrup. We went to 265-268 (the temp was jumping around a bit) and it came out pretty good. We used an electric whisk to mix it while cooling down.

The unexpected was the amount of sugar dust floating around and covering a lot of the kitchen.

[TheNamelessPoet]

270 degrees?? That seems super hot, but if it solves my issue of my sugar "getting hard" too fast to pour in my molds, great.. does anyone else go to 270? Thanks

I made some for the 1st time last week. I went to 260, but that was for granulated, 260 into bolds huh? Interesting, my book says about 35 degrees above boiling for candy, but then again it depends what you are trying to make :-)