Maple candy trick
One of these posts somewhere suggests cooking your syrup to 2 degrees less than the standard temp for candy. (I think the standard is 242 degrees.) By doing so it will produce a softer candy.
Is this true or do the pros add something to it like cream?
My wife loves the soft, melts in your mouth candy and not the harder crytalized versions I make.
I need to please my wife with my sugaring. It helps with the justufication.
16 buckets - this year
W.F.Mason flat bottom four section ss pan. (awsum!)
My own punched angle iron evap using only ceramic blanket and archboard.
(3) 32 gallon Rubbermaid sap barrels
Open air sugarhouse - (next year maybe I'll actually have a real one)
"Sugarin is about being tapped"