Gritty maple cream

[sweetwoodmaple]

What is the usual culprit for gritty maple cream? High invert sugar? Not stirring long enough? Too low boiling temp?

If invert sugar is an issue, is there a test that is readily available? I am familliar with the Clinitest tablets, but they don't seem to be readily available anymore.

I though I had this maple cream licked, but a recent batch has really been frustrating...

Thanks!

Brian

[maplwrks]

Gritty or grainy maple cream is usually caused by under cooking and/or stirring before it is cooled. I always cook to 235 degrees then put in freezer for the night. The next day,I pull it out and let it warm to room temp, then stir. Don't get discouraged, I messed up a lot of batches before I got it down pat. Remember, you can always recook it and make candy or maple fudge with it.

[sweetwoodmaple]

Thanks. So, you cool it without stirring until the next day?

The receipe that I was using said 235, then cool to 125 and stir until small crystals form. 125 degrees doesn't seem low enough, but does make it easier to pour into containers.

Brian

[brookledge]

Brian,
125 is to hot. room temp around 60-70 stir until it losses its sheen. It can take a while. Once you master it you can use alittle cream to act as a seed for the next batch to reduce the stirring time. As far as invert sugar I use clinitest tblets and do not know any other way to test for it. Use a light syrup. If you cool to room temp and stir long enough I think you will get it Some times for me 30 -45 minutes but when it loses its sheen and sets up it is like eating frosting ,nice and smooth with no granulation.
Keith

[sweetwoodmaple]

Thought that was too hot as well. I have cooled down to 80 or so in the past, but the link from Terry suggests Freezing overnight. Very interesting doing it that way.

Again, that guys makes 5 tons of cream per year!!! 8O 8O 8O

[maple2]

[trquote="sweetwoodmaple"]What is the usual culprit for gritty maple cream? High invert sugar? Not stirring long enough? Too low boiling temp?

If invert sugar is an issue, is there a test that is readily available? I am familliar with the Clinitest tablets, but they don't seem to be readily available anymore.

I though I had this maple cream licked, but a recent batch has really been frustrating...

Thanks!

Brian[/quote]

[maple2]

[trquote="sweetwoodmaple"]What is the usual culprit for gritty maple cream? High invert sugar? Not stirring long enough? Too low boiling temp?

If invert sugar is an issue, is there a test that is readily available? I am familliar with the Clinitest tablets, but they don't seem to be readily available anymore.

I though I had this maple cream licked, but a recent batch has really been frustrating...

Thanks!

Brian
[/quote]
try covering the pan while cooling. it prevents crystiles from forming on top, which mixes into the syrup while it sturs