Originally Posted by
Gary R
I just couldn't stand it and had to try it! The off flavor syrup I made I had to try correcting. I opened all the mason jars and boiled the 1.75 gallons to 242 degrees. I then took it off the heat and added boiling water to it. It took about 1/2 gallon to get me back to syrup. Lots of sugar sand! I filtered and canned again. It definitely made for darker syrup. I'm sure it still makes amber. There might still be a hint of off flavor but it has a great maple flavor. My wife is happy I took the time to try this. Thanks to UV Proctor Maple Research for this!