Best Syrup Grade for Candy

[OneLegJohn]

I don't want to do a bunch of testing for inverted sugar. I just want to know what the best grade that is most likely to work? Light or Medium?

[ennismaple]

The lighter the better for candy.

[red maples]

I don't have that much experience but I kinda like a very light med. it seems to have a little better flavor!!

[Sugarmaker]

Nate,
Light may work the best but I have made nice candy from Med syrup too. Yess its about finding the sweet spot in the invert sugar range that assures quality batches each time.
Make a small batch first. If it turns out OK then you can increase the batch size with the same syrup.
Are you using a machine? or making by hand?

Chris

[maplefrank]

i use light. and it has worked good so far........the invert test, sounds like alot of work, like school chemistry !!!!!! i did use some grade B and made sugar cakes.......

[TapME]

the author Noel Perrin in one of his essay books talks about making candy. I think it is called sugaring on 15 dollars a year. It is very simple and easy to follow and works great.

[OneLegJohn]

Making by hand today. I'll probably test for inverted sugar. I hate doing it.

[802maple]

I have literally made several ton of candy and have never done a invert sugar test. I wouldn't know how if it were presented and have never had a failure due to the syrup. I most always use early Fancy grade syrup. The biggest problem I have had was not boiling my thermometer that day to see where water boils and adjusting to that.

[DrTimPerkins]

....I most always use early Fancy grade syrup.

Which is why you don't have problems. Early season light syrup normally has quite low levels of invert.

Steve Childs of Cornell Univ Maple Program does an excellent presentation on maple confections and has put together an excellent notebook on the subject.

[802maple]

Which is why you don't have problems. Early season light syrup normally has quite low levels of invert.

Steve Childs of Cornell Univ Maple Program does an excellent presentation on maple confections and has put together an excellent notebook on the subject.

But I don't always use early syrup, that is why I said most always. Everybody tries to make such a science out of it, when it isn't rocket science, all you have to do is use a high quality syrup. The man was asking what grade we use and I told him and you for some reason needed to spin it.