Quote Originally Posted by BrutemanAl View Post
Here is something strange, I always put my syrup in the freezer just to check and see if anything freeze's, I have a refractometer but I still use the freezer just incase. I had 5 mason jars in the freezer in our fridge in the house, they were there for a few weeks, never froze, just got thick like Karen explained it.... roofing tar. I put them in the freezer in our garage... they are froze This threw me for a loop when I opened the freezer door and saw it, never had it do this before.

Do I thaw them out and added them to syrup I am boiling? Or say screw it !!! and give them to the Neighbors lol
After Karen told me to do this I read up on it...It says if maple sugar is at a brix of 50% a house hold fridge at -18 degree can freeze it solid. At 66 brix you would need a commercial freezer or dry ice to freeze it. So I'm guessing because it didn't freeze in your fridge inside, but did on your fridg outside. Your sitting somewhere between 58 and 64