I mildly burned a batch. (Float too low). Has a strong caramel flavor. Any way way to rescue it?
I mildly burned a batch. (Float too low). Has a strong caramel flavor. Any way way to rescue it?
I would just use it in baked goods or some other recipe that calls for maple as the sweetener. I actually like the burnt flavor and would just use it as normal, some people don't enjoy it. Any off flavored syrup usually ends up on the "Personal use" shelf in our cabinet.
6th season solo sugar maker in a young sugar bush of mostly red maples
320 taps
2x6 self built arch, Flat pans w/ dividers
New 12x16 sugar house
CDL hobby 250 RO
I agree - add it to some vodka till you get a mixture you like. If you want less maple flavor, add it to whiskey, bourbon or something smokey.
30ish taps, all buckets
StarCat evaporator with divided pan
My wife bought a bag of "maple kettle corn" recently. I think traditionally kettle corn is cooked at a temperature that partially caramelizes the sugar. Be that as it may, it had a pretty noticable caramelized flavor, and it was delicious. I have a batch of nearup in my freezer, and I think I'll use it for a batch of nuts and popcorn.
Gabe
2016: Homemade arch from old wood stove; 2 steam tray pans; 6 taps; 1.1 gal
2017: Same setup. 15 taps; 4.5 gal
2018: Same setup. Limited time. 12 taps and short season; 2.2 gal
2019: Very limited time. 7 taps and a short season; 1.8 gals
2020: New Mason 2x3 XL halfway through season; 9 taps 2 gals
2021: Same 2x3, 18 taps, 4.5 gals
2022: 23 taps, 5.9 gals
2023: 23 taps. Added AUF, 13.2 gals
2024: 17 taps, 5.3 gals
All on buckets