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Thread: Maple sugar

  1. #1
    Join Date
    Feb 2008
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    Canandaigua New York
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    Question Maple sugar

    I have checked past post and I can not find how to make maple sugar. Is this a national trade secret?????? I would like to make maple cotton candy and I have the directions for this but I need the directions for making maple sugar. Any help would be greatly appreciated.
    Brian Kelly
    Red Shed Sweets
    2x6 Leader drop flue

  2. #2
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    Nov 2006
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    I typically boil to about 265 and take it off the stove and immediately stir and don't stop until it is very dry powder. I also start stirring in the dish while it is cooking at about 240 degrees until it reaches the desired temperature so that it won't burn down. I then put it thru a screen to take out the larger pieces.

    I would work with smaller amounts until you get use to it. If you have or have access to a commercial mixer, they work very well. From experience, cheap Walmart mixers don't work well, as I have had to say sorry honey a couple times.
    Success is not final,failure is not fatal.It is courage to continue that really counts

    “I have not failed. I’ve just found 10,000 ways that won’t work.”

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  3. #3
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    I generally stop at about 260 F and immediately take it off the stove and put the entire pot in the sink. Once you start stirring it don't stop or it will get VERY ANGRY and will foam up over the top of the pot (that's why I put it in the sink). It will normally foam up on me 2 or 3 times. Once it's gone granular and you've stirred out most of the chunks you can leave it to cool without stirring any more. At room temperature it's easy to put it through a fine wire screen to separate the granulated sugar from the crunchies (larger chunks). We also sell the chrunchies - people like them just as much as the granulated!
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  4. #4
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    i take mine to 260 and start stirring it as soon as i take it off the heat i sift mine through a fine screen the big chunks i run though a old flower grinder
    Boyd
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  5. #5
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    Smile mi-maple

    Hey Birdhunt

    This Might Be A Little Late But Go To "youtube" , In The Search Box Type Mi-maple And Watch The "maple Sugaring -tradition Part 2" Near The End Of The Video They Show A Numer Of Tips On Making Maple Products (sugar Is One Of Them).

    The Old Guy

  6. #6
    Join Date
    Feb 2009
    Location
    mt pleasant mi
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    i just tried to make sugar and am not sure what went wrong. got it to 270 and dumped it into my kichen aid mixer with a wisk attachment. it got whiteish and just turned into a cookie dough type stuff with almost no grain to it. so i thought i would just keep beating. after fifteen to twenty min same thing so i had my daughters put it in ice cube trays.

    cant figure out what i did wrong. any help?

    thanks
    wally
    "SOME PEOPLE ARE LIKE SLINKIES - NOT REALLY GOOD FOR ANYTHING, BUT THEY
    BRING A SMILE TO YOUR FACE WHEN PUSHED DOWN THE STAIRS."

  7. #7
    Join Date
    Mar 2008
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    Barrington, NH
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    Can you use a grade B syrup to make maple sugar?
    Josh

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  8. #8
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    Default candy/invert sugar

    For maple syrup to make good candy, it needs the correct "invert sugar". This is the ratio of sucrose to glucose. It changes throughout the season and with the time that sap is stored before processing. Incorrect levels and you get taffy

  9. #9
    Join Date
    Mar 2008
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    Barrington, NH
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    Is there a way to tell if you have the correct ratio?
    Josh

    2009 - 370 on vac. & 16 buckets
    2010 - 377 on vac.
    2011 - 590 on vac.
    2012 - 620 on high vac., 170 buckets, 110 on gravity tubing
    2013 - 830 mine + 800-1000 others
    2014 - 870 mine + 800-1000 others
    2017 - 920 mine + 500-700 others
    2018 - 902 mine + 500-700 others
    2019 - 902 mine + 700 others
    2020 - 902 mine + ???? others
    Atlas Copco Pump
    2.5'x8' 802maple Special with Dallaire pans
    H2O Innovation 600gph RO
    Spring Harvest Website

  10. #10
    Join Date
    Sep 2003
    Location
    Whately, Ma.
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    2,965

    Default

    test for invert sugar. It tells how to do it in the N. A. maple syrup producers manual
    Keith

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