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Thread: Maple stirs - a quick how to guide

  1. #1
    Join Date
    Feb 2019
    Location
    Murrysville, Pennsylvania
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    Default Maple stirs - a quick how to guide

    Nothing is sweeter than a delicious maple stir. Today we are going to show you how to make one from pure maple syrup.

    Check out the video or the instructions below:
    https://youtu.be/0MCS1GplCwQ

    Things you will need:
    • Pure maple syrup (8 oz. makes about 4 stirs)
    • Stainless steel pot
    • Candy thermometer (goes to minimum of 240F)
    • Bowls and spoons


    Process
    • Heat the pure maple syrup in the pot to 235F. Be very careful to prevent the syrup from foaming up and boiling over and out of the pot. Adjust the heat as necessary to prevent this, yet still raising the temperature of the syrup.
    • Promptly remove the syrup from the heat at 235F, allowing it to cool in the pot to 175F. This will take approximately 10 minutes.
    • Pour approximately 1.5 - 2 oz of syrup into each bowl and begin stirring quickly.
    • Syrup will start to thicken and lighten in color as it sets up into a creamy treat.
    • Enjoy!

    https://www.sugartree.run/2019/03/ho...ure-maple.html
    D. Roseum
    www.roseummaple.com
    ~100 taps on 3/16 custom temp controlled vacuum; custom nat gas evap with temp and level controllers; homemade RO; SL SS filter press
    2021: 27.1 gallons

  2. #2
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
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    1,927

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    Thanks for this. I am going to give it a whirl.
    ~ Karen ~

    2012 - 10 taps, 1 turkey fryer - 169.5L sap 4.2 L syrup
    2013 - 23 taps, 2 turkey fryers - 748.5 L sap 17.56 L syrup

    2014 - 22 taps, 509 L sap 12.5 L syrup
    2015 - 28 taps, 1093.75 L sap 25.1 L syrup
    2016 - 25 taps, 1223.5 L sap 28.25 L syrup
    2017 - 21 taps, 518.5 L sap 12.7 L syrup
    2018 - 28 taps, 2 turkey fryers & Denali 3 burner propane stove - 798L sap 16.9 L syrup
    2019 - 28 taps, 1409.5L sap 40.12L syrup

    Sugar, Norway, Manitoba, Silver and Freeman Maples



  3. #3
    Join Date
    Mar 2010
    Location
    Suamico, WI
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    You are a bit confused on the name, it is called maple cream.
    custom made 2x7 intensofire
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  4. #4
    Join Date
    Dec 2002
    Location
    Loudon NH
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    Around here we call it maple cream. Let it cool longer and the grains of sugar will be smaller. I cool mine to room temperature before stirring and it comes out super smooth.
    Russ

    "Red Roof Maples" Where the term "boiling soda" was first introduced to the maple producing world!

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  5. #5
    Join Date
    May 2013
    Location
    Sugar Camp, Wisconsin
    Posts
    279

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    Quote Originally Posted by Run Forest Run! View Post
    Thanks for this. I am going to give it a whirl.
    Don't you mean "give it a stir" ???
    Zucker Lager

  6. #6
    Join Date
    Feb 2019
    Location
    Murrysville, Pennsylvania
    Posts
    145

    Default

    Quote Originally Posted by jmayerl View Post
    You are a bit confused on the name, it is called maple cream.
    In Geauga County OH "maple stirs" are a tradition at the maple festival. They are similar to cream but slightly different. Main difference is how long it cools as noted by Russ.

    https://www.cleveland.com/our-town/2...ple%20Festival.
    D. Roseum
    www.roseummaple.com
    ~100 taps on 3/16 custom temp controlled vacuum; custom nat gas evap with temp and level controllers; homemade RO; SL SS filter press
    2021: 27.1 gallons

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