granulated sugar

[Moser's Maple]

The first key is to do a batch only large enough for your mixer ( hand, or electric) to be able to stir with out stalling or slowing.
I generally am not in the 260’s. My sugar temp normally begins in the 270’s and goes up from there.
A digital barometer is a very hand piece of equipment. Many times when I’m doing multiple batches and my dehumidifier isn’t able to maintain the same humidity my boiling point and finish temp will rise.
A mechanical sift is also a very good investment. Either an electric or hand held that can be used with a cordless drill. The key here is to sift after the granular cools a little.
Oh when stirring I make sure to stir until all steam has left the bowl while mixing.
I geerally do 2-3 gallon batches (mainly 3’s) but I have modified my Hobart that is has 3hp 3phase motor that’s gets converted to 1 phase with a vfd. For these larger batches you need the power to keep the stir going.

[S.S.S]

I used to use a kitchen aide mixer to make my sugar but recently out grow it. I'am currently using a hobart mixer and take my syrup to 260-265 degrees. The sugar comes out beautiful every time with very few lumps. I then take and spread it out on large baking sheets and let it dry out on a rack. I have a dehumidifier that i set at 30% and it kicks on and off as needed.

[Woody77]

How long does it take in the mixer to turn to sugar.

[wnybassman]

My 1/2 gallon batches take about 5 to 10 minutes.

[Woody77]

These temps are accurate?
Will a lower temp give a lighter color?
Just poured it in the mixer. fingers crossed.
I think it's working. It had better hurry up if my wife sees me using her kitchen aid she'll..... I wont be able to type any more lol.
Is there a good digital thermometer that's cheep i can get.
Ok definitely not 5-10 minutes. It's like peanut butter and pretty moist yet but real grainy. I heated it to 270 .

[Woody77]

I don't think it's working. Could I have mixed two slowly and it cooled down to much to dry out.
So what's my next step wet it down and re boil or put it in the oven and then food processor?
Boy I feel dumb lol.

[wnybassman]

I've only made it a handful of times, but I've never had it not work. I take to 264º. Hotter should turn it to something other than what you got. Hope you didn't let it harden in the pan lol

[Woody77]

No worries it's not hardening at all.

[wnybassman]

Definitely sounds like the thermometer is off a bit. When it starts to turn after 5 to 10 minutes of mixing, mine goes from thick liquid to a pasty peanut buttery substance to sugar in about 45 seconds with a big burst of steam.

[Woody77]

Well this is definitely like making candy. You win some you lose some. A cookie sheet and two trips to the oven finally got mine to sugar. Definitely needed a better thermometer.
Thanks for all the advice y'all.