Ok. Maple butter is VERY difficult to make and you must fallow the steps like a religion. First it needs to go to 112 Celsius. However you MUST boil water to find out the boiling point that day. It could be 99 or 100 or even 101. You must boil the syrup to 12 Celsius ABOVE the boiling point. Prepare an ice bath in the sink with ice and some water. Put your pot on it and leave the thermometer in it. Let it cool till 23 Celsius. Very important to cool to that temp. Also, DO NOT DISTURB IT!!! do not move the thermometer in the syrup or premature crystallization can occur. When cooled, I take a electric drill with a wooden spoon on it to start mixing it slow at first and increase speed later. If by hand your arm will be dead! Small mixer will blow out as the mixture is too tick. Continue to mix till the syrup becomes beige and dull. It will seam to be too liquid but it means it is time to poor it in the jars. leave the jars open for 5 minutes and do not disturb it. Then seal it. It is my 4th time doing it and this method was successful every time!
If you do not follow these steps you will end up with candy or just very tick syrup.
Dave
2011 35 taps
2012 50 taps
2013 80 taps maybe to 100
2014 80 taps
2015 New sugar shack, 50 taps on buckets and 100 on 3-16 gravity tubing.
A tolerating wife and a 14 years old not so helper.
2016 New evaporator and 150 taps all on 3/16 high vacuum gravity.
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Originally Posted by robinson lane
