Posted by Paul (in NY) on Saturday, September 02, 2006 at 9:50PM :
In Reply to: OFF subject to paul posted by RICHARD BOWMAN on Saturday, September 02, 2006 at 5:08PM :
Granulated Maple Sugar
1. You MUST know the boiling point of water at the time your going to make the granulated sugar. The boiling point of water changes constantly with barometric pressure changes.
2. Boil Maple Syrup to 45 degrees above the boiling point of water. You must use caution, at this high temperature its easy to scortch the syrup and ruin the entire batch. At exactly 45 degrees above the boiling point of water, remove it from the fire IMMEDIATELLY.
3. Let the boiled Maple Syrup cool to 190 degrees, at this temperature sugar crystals will start to form on the sides of the pot. Move some of these crystals around in the pot to get a even distribution.
4. Now stir rapidly, the sugar crystals will multiply and the batch will start to get thicker. Keep stirring until the batch becomes the texture of rough brown sugar, then let cool
5. Run the Maple Sugar through a course screen. You will seperate the large pieces, what we call clunkers (save these)
6. Then run the Maple Sugar through a fine screen to get the texture of Granulated Sugar. You are now ready to enjoy your own home made Maple Sugar
7. Sprinkle the Clunkers on Ice Cream, you will think your in heaven
Paul
Follow Ups: