granulated sugar

[wnybassman]

ok that being said. so I don't keep make mistakes. I've only made two batches in my life both were the same result. Not great.
I use a kitchen aid pro series 8 qt.
I went to 265° .
What speed should I go. first time I was on low second I was on 3. Same result. Not sure if its important.
It got to the graniey peanut butter stage again but mixed for a good10-15 minutes with no more change .
So on the cookie sheet it went and in the oven for 10 minutes at 200° back in the bowl then I had the nicest maple brown sugar you ever saw bit it wouldn't dry so 5 more minutes in the oven .then back in the bowl and tadaa sugar.
Do I need to go to 270°.
Lastly will that soft brown sugar keep without turning into a brick. Or needing refrigerated.

I use the paddle on the lowest setting on the Kitchen Aid right up to the point of transitioning to sugar and bogging down, then swap it out quick for the dough kneader. Then I can let it go until it is where I want it without stressing the motor. I also use a very thin spatula to scrape down the sides while the paddle is running.

[DaveB]

Sunday we made 32 pounds of sugar and got a solo cup hard pieces. If your getting that many hard pieces that means your not getting your syrup mixed up very well and the syrup just stays in a clump in spots instead of getting mixed up.

I was guessing the mixing part is what was causing it. I need to look at how the paddles are setup and see if I can improve upon that. Thanks for the info!

[S.S.S]

I was guessing the mixing part is what was causing it. I need to look at how the paddles are setup and see if I can improve upon that. Thanks for the info!

Hi,Dave what mixer are you using and what attachment? wisk or paddle?

[DaveB]

Hi,Dave what mixer are you using and what attachment? wisk or paddle?

I have a CDL maple sugar machine. It has paddles that spin horizontally. I suspect that it's what's causing the rocks to form because it's not fully mixing the sugar before it granulates. I'd like to sell the machine and switch to a couple cream machines that spin like a traditional mixer with paddles. I think the open form would work better.