Before the syrup comes to a boil, add a small amount of approved defoamer to keep it from boiling over and to allow for a very rapid boil. The lightest coloured syrup will typically produce the lightest and smoothest maple butter.īatches can be made with as little as 2L of maple syrup but a 5L batch (in a 10L stainless steel pot) works well and produces approximately 15 x 330 gram jars of maple butter. Like maple sugar, it is best made with extra-light or light maple syrup. Maple butter (or maple cream) is made from 100% pure maple syrup – nothing is added. Can be refrigerated or frozen for longer term storage. Wrap immediately to prevent them from getting sticky. After the candies cool completely to room temperature, they will easily pop out of the mounds. The moulds must be made of materials that will withstand high temperatures. If making lollipops, ensure the sticks are in place before pouring. Pour the hot syrup into prepared moulds that have been treated with vegetable oil to prevent sticking. Place the pot in ice water for 30-40 seconds then let sit in hot water for 1 minute. Remove from heat and let the syrup settle. This will prevent the mixture from burning in the pot. In the last few minutes of cooking, reduce the heat and gently simmer the thickened syrup until it reaches the desired temperature. A stainless steel pitcher with a spout works great as it is easy to pour into the moulds later. One litre of syrup plus glucose makes approximately 80 hard candies or lollipops.īoil the mixture until it reaches 300☏. Glucose can be purchased from a maple syrup supply company. Crystal coating (dipping the cooled, dried maple sugar candies in high density syrup for a few hours) prevents the candy from drying out and extends the life of the candy.Įxtra light or light maple syrup works the best. The fresh maple candies can be kept in cool dry conditions for a few months. The individual pieces can be removed in 20-30 minutes. Use a wide putty knife or spatula to spread the thickened syrup into the moulds. Make sure the moulds are heat resistant-rubber or metal are best. Stirring too long will result in the candy hardening in the pan, so it is best to start pouring early if in doubt. Stirring only takes a few minutes- less than five. The thick syrup is then stirred manually or mechanically until it starts to lighten in colour, thicken and has an opaque appearance. Cooling to lower temperatures results in premature stiffening of the batch and it will be impossible to spread in the candy moulds. Cool the pan of cooked syrup to 200°-210° F. Heat desired amount of syrup to 32° to 34° F (18°-19°) above the boiling point of water. One litre of syrup makes approximately 60 1/3-ounce maple leaf candies. Light maple syrup makes the most desirable candies, in terms of colour, taste and texture. If we use maple butter as an example we have a 2 degree Celsius window to get it right, 10☌-11☌ above boiling, so if you are boiling water at 97☌ and you boil your maple syrup to 110☌ you will be actually boiling 13☌ above boiling which is 3 degrees above your target of 10☌ above boiling or 110☌ and your maple butter won’t work. When making sugar, candy or maple butter with maple syrup it is all about the size of the sugar crystal and this is determined by the temperature you boil it to so this is why it is critical that you know your boiling point of water. (This is a good rule of thumb when making any confection not just maple.) Depending on your elevation and the barometric pressure at the time of boiling (this can change from morning to afternoon always check just before you start), water may boil much higher or lower and this can result in you being out of range of your target temperature when you are making your confection. We have all learned in school the water boils at 100☌ or 212☏, but this is not necessarily true. Before attempting to make any confection you should always find out what temperature water is boiling at.
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