Cream (no crystal) mouth feel, soft maple candy?
I have read, highlighted, re-read The North American Maple Syrup Producers Manual about how to make soft maple candy, nougat, and cream . I would like to produce a soft maple candy that has zero crystal mouth feel to it. I am trying to make small batch, no candy machine, quality maple candy.I cannot do it. I'm frustrated. I have used the 0.7 and 1.4 invert syrup as the manual says the lower the invert, the larger the crystal. I tried the 1.4 invert syrup, I have boiled to 32 degrees above boiling after checking what the boiling point of what is at the time I make it by boiling water just before I start. I wait until a dry day to try to make it. I cool the cooked syrup without movement until 180 degrees and then stirred the syrup and poured into molds. I have rapid cooled and slow cooled the cooked syrup. I have read in the North American Manual that a faster stir creates smaller crystals so I have tried stirring slow as well as fast. I get a nicely firm, melt in your mouth piece of soft candy but there is always a crystal/graininess to my product. Albeit it is a fine crystal, I would like the mouth feel of cream (no crystals). How do I get rid of the small sugar crystal mouth feel? Any help would be appreciated.
Chad
2014: 12 taps, 5 gal buckets
2015: 15 taps on bags
2016: 150 taps: 100 on bags, 50 on 3/16" natural vac, 2x8 AUF/AOF Homebuilt Arch, 2x8 SL Drop Flu & Auto Draw, SL Propane Canner/Bottler
2017: 225 taps: Built Lean to, Added SL hood, preheater, concentric exhaust, SL SS 7" SB Filter Press
2018: 180 taps: Added Shurflo to 50 - 3/16", Auto fill sensor to head tank
2019: No tapping
2020: 175 taps
2021: 300 taps, homemade RO and releaser
2022: 600+ taps