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.

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