Not coming out of molds good
So I'm still very new to making the maple sugar leaf candies. But when I pour into the molds to let them set they stick to the mold when I go to pop them out and it seems to me that the candy is to wet still even though I've let it sit for hours at times. Any thoughts advice. When making I heat to 240 let cool to 160-65 and stir then pour.
2017 45 taps 43L
2018 55 taps 50L
2019 60 taps ~75L avg sugar 3.3%
2020 60 taps 70L
2021 60 taps cant remember
2022 60 taps 95L
2023 60 taps 75L New baby came day off boiling started, gave away 1200L of 3% didn't have time.
Are you stirring long enough?
2008 4 buckets
~
2016 1300 vac tubing
18x24 sugar shack
2x6 Grimm Lightning w/preheater on natural gas
7" full bank press
CDL 600 RO
2000 Sonoma w/ 200gal tank
2003 Duramax w/ 500 gal tank
2 sap guzzling kids
very patient wife!
Same ol' addiction
Try a couple of degrees hotter
Guess not thx
2017 45 taps 43L
2018 55 taps 50L
2019 60 taps ~75L avg sugar 3.3%
2020 60 taps 70L
2021 60 taps cant remember
2022 60 taps 95L
2023 60 taps 75L New baby came day off boiling started, gave away 1200L of 3% didn't have time.
As long as color is turning you are stirring long enough. You are not cooking hot enough. I go to 242-243. But it changes day to day.
William
950 taps
3 X 12 Thor pans on a Brian Arch
CDL 600 expandable
I am guessing that the ideal temp is 28°-29° above boiling point of water for the given day depending on how hard-soft you like your candies?
Nate Hutchins
Nate & Kate's Maple
2022 1000 taps?
3x10 Intensofire
20x36 sugarhouse
CDL 600gph RO
A wife and 2 kids.
I like them to be semi soft to to hard
2017 45 taps 43L
2018 55 taps 50L
2019 60 taps ~75L avg sugar 3.3%
2020 60 taps 70L
2021 60 taps cant remember
2022 60 taps 95L
2023 60 taps 75L New baby came day off boiling started, gave away 1200L of 3% didn't have time.
Personally, I like mine softer, but they couldn't withstand the heat and humidity of the farmers markets in the summer, so I go to 245 F now. They are more durable, but not too hard to bite. Just a little snap and then it melts in your mouth.
Sean
Woodville Maples
www.woodvillemaples.com
www.facebook.com/woodvillemaples
Around 300 taps on tubing, 25+ on buckets if I put them out
Mix of natural and mechanical vac, S3 Controller from Mountain Maple
2x6 W.F. Mason with Phaneuf pans
Deer Run 250 RO
Ford F350
6+ hives of bees (if they make it through the winters)
Keeping the day job until I can start living the dream.
We have gone to 247 deg F, to get candies that do not melt as easy. As mentioned I would try a little hotter temp when boiling.
Regards,
Chris
Casbohm Maple and Honey
625 roadside taps + Neighbors bring some sap too!
3x10 King, WRU, AOF and AUF
12" SIRO Filter Press.
2015 Ford F250 PSD sap hauler
One Golden named Maggie, Norwegian Forest Cat named Lucy
Too many Cub Cadets
Ford Jubilee and several Allis WD's, and IH tractors
1932 Ford AAB ton and a half, dump truck
www.mapleandhoney.com
There are some variabilities in temps, we've found, that might come into play depending on your syrup. This season was really odd (and very bad) here, and we also are coming off 3 summers of tree stresses. The syrup this year had a stronger taste, almost like a bit of end of season, even though the syrup wasn't the colour of that. Our first try at cream this year was a fail - it didn't set up. Second try was just barely a success, but it came out of the molds very hard. Cooking temp is critical but can vary a bit even with changing weather - and also seems like how it's cooled plays a part in how hard & quick it sets up (e.g. cooling on snow vs. in water). Lots of trail & error over the years - might pay to go a bit hotter on cooking as mentioned above, then try working back down with later batches if you find it coming out too hard. Soft cream is great to eat, but not so good for shelf life, especially if it ends up in or close to a store window in warmer weather.
Really hoping our trees have a good summer - they need it badly.
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