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Thread: Drying Maple Sugar

  1. #1
    Join Date
    Jan 2014
    Location
    Merrill,Wisconsin
    Posts
    218

    Default Drying Maple Sugar

    Hello everyone,

    I haven’t been making maple sugar for the past year and have been drying it on pans with a dehumidifier. But I can’t get it as dry as I want it, how is everybody drying there sugar.

    Thanks, Jon

  2. #2
    Join Date
    Aug 2017
    Location
    Wadsworth, OH
    Posts
    120

    Default

    I bring mine into an air conditioned house, spread out on sheet pans and turn it over a couple times a day. It drys from 1 to 2 days doing it this way. Sugar made from darker syrup doesn't ever get as dry as lighter syrup due to invert sugars. I've had lighter syrup get perfectly dry like white sugar. Sugar from darker syrup usually ends up like brown sugar.

    I then package it with a desiccant pack or two depending on size of package.
    Mike

    450 taps on vacuum - 2018 - 150 gal
    530 taps on vacuum - 2019 - 190 gal
    520 taps on vacuum - 2020 - 196 gal
    515 taps on vacuum - 2021 - 150 gal
    24 x 32 Pole Barn Sugar House 2018
    Smoky Lake 2x8 Silverlake Raised Flue w/ concentric exhaust 2018
    Memprotec 350H RO
    Smoky Lake Water Jacket Bottler 2018
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    Smoky Lake Water Jacket Draw Off Tank 2018

  3. #3
    Join Date
    Jan 2008
    Location
    Hopkinton, MA
    Posts
    1,778

    Default

    I'm still tinkering with the process, but I have been using the drying function on my oven the last few batches and I've been having better results. It's under the convect options. The oven comes with a stopper to cover the switch for the door so the oven door can stay open, but is tricked into thinking the door is shut. That way the fan still runs and the humidity can escape. I can set it to 140 deg or 190 deg.

    I've been using 190 deg. Each batch is about 1.5 to 2 lb and I spread that amount out on parchment paper on two cookie sheets, so it is only about 1/4" deep.

    I check it every ten minutes or so. Sometimes that's all that it has needed. A few weeks ago when it was crazy humid - even with the AC, it took about 30 minutes. If it is really wet, it starts to crust up as it dries, so I stir and break it up each ten-minute check. I'll spoon some on the sheet to see if it will creep.

    When it is dry enough, I let it cool to room temp then run it through my food mill. If I do about 1/4 cup at a time, I don't have any trouble crushing the chunks into the size I want.

    This is all a trial and error hybrid of what others have posted. Put your results on this thread for others to see. Good luck.
    Woodville Maples
    www.woodvillemaples.com
    www.facebook.com/woodvillemaples
    Around 300 taps on tubing, 25+ on buckets if I put them out
    Mix of natural and mechanical vac, S3 Controller from Mountain Maple
    2x6 W.F. Mason with Phaneuf pans
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    6+ hives of bees (if they make it through the winters)
    Keeping the day job until I can start living the dream.

  4. #4
    Join Date
    Feb 2013
    Location
    central NH
    Posts
    178

    Default

    Has anyone tried a food dehydrator with the fruit roll sheets? I have a dehydrator with adjustable temp.
    Steve

    2017
    2x8 Mason drop tube evaporator
    420 Taps
    3 surflo pumps on 5/16
    79 gallons of syrup made
    2016
    New kitchen addition to sap house
    400 taps
    52 gallons syrup made

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

    Default

    Folks,
    Interesting! I have never dried maple sugar! What am I missing? We only make 20 lbs per year.
    Regards,
    Chris
    Casbohm Maple and Honey
    625 roadside taps + Neighbors bring some sap too!
    3x10 King, WRU, AOF and AUF
    12" SIRO Filter Press.
    2015 Ford F250 PSD sap hauler
    One Golden named Maggie, Norwegian Forest Cat named Lucy
    Too many Cub Cadets
    Ford Jubilee and several Allis WD's, and IH tractors
    1932 Ford AAB ton and a half, dump truck

    www.mapleandhoney.com

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