What is supposed to be the texture of maple candy?

[Wanabe1972]

I'll figure it out. I have had great results with cream and the Suger. Now that I'm reading up I notice a lot of temperature variations between producers. Some say let it cool to 200 and I saw 185. And 165 so I'm not sure if this is personal preference or the method used.

[DocsMapleSyrup]

Wanabe

Now you know why I started the thread. It seems to be personal preference for the texture and firmness of the candy rather than an agreed upon precedent. Obviously, the firmness depends on the initial temp and the texture is defined by the temp the candy mixture cools to prior to stirring. Therein lies the fitness of candy making.

[Moser's Maple]

Wanabe

Now you know why I started the thread. It seems to be personal preference for the texture and firmness of the candy rather than an agreed upon precedent. Obviously, the firmness depends on the initial temp and the texture is defined by the temp the candy mixture cools to prior to stirring. Therein lies the fitness of candy making.

this isn't necessarily the case
can be more to it than just boiling temp and agitating temp

[Sugarmaker]

I was thinking the same as Jake. There are some other factors that come to mind. The syrup its self can be a factor. and the agitation method can affect the grain.
I always talked about stirring when I made hand batches. But after going to some classes and getting a candy machine and considering other maple products like cream and fudge and sugar. All of them make more consistant finished product when the agitation method and equipment is adjusted/ matched for that product.
Regards,
Chris

[DocsMapleSyrup]

Chris and Jake would certainly know. I'm a newby at candy making and what I mentioned in the above post was what I have observed but not intended to be all-inclusive. Just learning as I go.

[Sugarmaker]

I am still learning as I go too! Good luck with your confections! Maple is a good product! Have fun.
Regards,
Chris

[DocsMapleSyrup]

The learning is the journey. May it be a good one for all of us!