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Thread: Maple sugar? made by accident

  1. #1
    Join Date
    Mar 2019
    Location
    NY
    Posts
    22

    Default Maple sugar? made by accident

    Boiled today and made around 1 gallon. Since I'm small scale in hotel pans, I was trying to get it out into a pot to bring inside. Turns out I needed 2 of them so I set one down, a Dutch oven, in the snow. I thickened hard on the sides before I noticed. I had thought to just scoop out the good and see what I could do with the bad, but my wife decided to heat it over low heat to soften it. Then it became a sugar like substance which I had to chisel out.

    I looked up a recipe for Maple sugar, but I believe the difference was that I needed to heat it up much hotter and then do a lot of stirring. I did none of that, but I did cool it, which reminded me of making Maple cream.

    Did I still make Maple sugar? Was there another way to "fix" it or was it toast by just cooling it down? I am happy I still have 2 quarts, but had hoped for my whole gallon.

    IMG_20200224_215124.jpg
    2017 - 5 gravity taps, 2 pan block arch, 1gallon syrup
    2019 - 18 gravity taps, 5 pan block arch, 4gallons
    2020 - 25 gravity taps, 2x5 arch, RB10 kit, 7 gallons
    2021 - 25 gravity, 75 on 3/16, 2x5 arch, RO10 kit, 13 gallons
    2022 - 85(?) on 3/16 tubing

  2. #2
    Join Date
    Apr 2005
    Location
    Northwest PA
    Posts
    684

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    If you have any sap that is close to syrup, mix it with your boo boo, reheat and you should be real close to syrup. The sap that isn’t syrup will melt it back down to a liquid.
    12 x 16 Sugarhouse, 12 x 16 Woodshed
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    Leader oil fired arch, Dallaire raised flue, Smoky Lake syrup pan and hoods with pre-heater
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    5” Hand Pump Filter Press from Daryl-One of the first three! On loan to a friend.
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    A Very Understanding Wife
    "At any time during the day you're only 10 seconds from disaster!"

  3. #3
    Join Date
    Mar 2019
    Location
    NY
    Posts
    22

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    Ok so you don't think anything structurally changed in the result similar to how cooling Maple cream and stirring it does?

    I'll give it a go if you think so. That's what I had been thinking initially, but then it really changed drastically.
    2017 - 5 gravity taps, 2 pan block arch, 1gallon syrup
    2019 - 18 gravity taps, 5 pan block arch, 4gallons
    2020 - 25 gravity taps, 2x5 arch, RB10 kit, 7 gallons
    2021 - 25 gravity, 75 on 3/16, 2x5 arch, RO10 kit, 13 gallons
    2022 - 85(?) on 3/16 tubing

  4. #4
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    6,390

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    Either way, whether you made cream, sugar, or something in between, as long as you didn't burn it you can always mix water or sap into it, heat and stir and it'll come back to a liquid.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  5. #5
    Join Date
    Mar 2019
    Location
    NY
    Posts
    22

    Default

    Thanks. My wife will be happy to hear that she didn't accidentally lose 50% of my work. It still tastes great in this form anyways.
    2017 - 5 gravity taps, 2 pan block arch, 1gallon syrup
    2019 - 18 gravity taps, 5 pan block arch, 4gallons
    2020 - 25 gravity taps, 2x5 arch, RB10 kit, 7 gallons
    2021 - 25 gravity, 75 on 3/16, 2x5 arch, RO10 kit, 13 gallons
    2022 - 85(?) on 3/16 tubing

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