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Thread: Needing some confection help

  1. #11
    Join Date
    Jan 2014
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    Merrill,Wisconsin
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    From my experience this past year making cream, the syrup needs to be cooled down fast as possible to a temp right around 50 degrees, and making very sure while that syrup is cooling that you are not disturbing it. And you will have made some great smooth cream.

  2. #12
    Join Date
    Jan 2011
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    Kirschnerville, NY
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    Grain texture is the direct result of point of agitation. Higher temp agitation= larger sugar crystal/ larger grain feeling to the tongue. Lower temp agitation= smaller sugar crystal/ less grain feel to the tongue.
    This is why cream is so smooth to the pallet. Low stir temp=small sugar crystal...smooth texture to the pallet.
    Jake Moser
    Moser's Maple

    2 beautiful little girls
    1 wife that's become her mother

    www.facebook.com/mosersmaple

  3. #13
    Join Date
    Mar 2015
    Location
    Esko,MN
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    290

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    [QUOTE]Grain texture is the direct result of point of agitation. Higher temp agitation= larger sugar crystal/ larger grain feeling to the tongue. Lower temp agitation= smaller sugar crystal/ less grain feel to the tongue. This is why cream is so smooth to the pallet. Low stir temp=small sugar crystal...smooth texture to the pallet.[QUOTE]

    So is it possible to get a gallon of cooled taffy, into candy molds, with a screw type candy machine, so it has the mouth feel of maple cream but firm?
    Chad

    2014: 12 taps, 5 gal buckets
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  4. #14
    Join Date
    Jan 2011
    Location
    Kirschnerville, NY
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    463

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    [QUOTE=DocsMapleSyrup;338019][QUOTE]

    So is it possible to get a gallon of cooled taffy, into candy molds, with a screw type candy machine, so it has the mouth feel of maple cream but firm?
    Very difficult
    Jake Moser
    Moser's Maple

    2 beautiful little girls
    1 wife that's become her mother

    www.facebook.com/mosersmaple

  5. #15
    Join Date
    Mar 2005
    Location
    Albion PA
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    5,099

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    I did see Steve Childs attempt to make candy in batch mode during LEME event. Unfortunately the syrup did not cooperate. He said it does work and makes smooth fondant type candies, that melt in your mouth. He was using a vacuum method to rapidly cool the cooked syrup.
    Regards,
    Chris
    Casbohm Maple and Honey
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