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Cooking Temperature Recap For Maple Syrup Transformation

We have gathered a quick reference for your maple processing recipes in one place. Please see them below.

If you were to ask your mother or grandmother for their maple recipes, they would probably hand you a piece of paper like this from their recipe scrapbook:

If, unfortunately, the sheet gets lost, we have gathered this reference guide for maple syrup transformation. The first thing to consider for a successful recipe is that the temperatures to reach are always indicated based on the boiling point of water. This degree varies depending on atmospheric pressure, so it is recommended to check before each recipe what this degree is by using a candy thermometer for precise results. To determine the boiling point of water
As simple as can be! Grab a thermometer and a pot filled with water, and heat it until you see large bubbles forming. Take note of the water temperature: this is the fundamental data for all the following recipes.

Maple Taffy

Ingredient : Pure maple syrup
Temperature to Reach: 26°F above the boiling point of water

Heat the maple syrup to the specified temperature (generally around 115°C or 240°F), Then pour it, still hot, onto fresh (and white!) ice or snow. You can add bacon or peanuts for a decadent sweet and salty effect!

Products to make maple taffy

Maple Cream

Ingredient : Pure maple syrup
Temperature to Reach: 21°F above the boiling point of water

Heat the maple syrup to the specified temperature (generally around 115°C or 240°F), then let it cool to 85°F and stir until you achieve a creamy texture. For perfect maple butter, follow our complete maple butter recipe. Store in an airtight container, preferably in the freezer to prevent maple butter separation and maintain optimal freshness.

To make maple cream

Fine Maple Sugar

Ingredient : Pure Maple Syrup
Temperature to Reach: 27°F above the boiling point of water

Heat the maple syrup to the specified degree (usually close to 231°F), then remove it from the heat and let it cool for a bit. Stir vigorously; its texture will change from buttery to clay-like and then to granulated sugar. Keep stirring until it becomes granulated. Once it has hardened, sift to obtain a flawless fine maple sugar. Store in a dry place to maintain its texture.

Products for fine maple sugar

Hard Maple Sugar

Ingredient : Pure maple syrup
Temperature to Reach: 30°F above the boiling point of water

Heat the maple syrup to the specified degree, then let it cool down to 85°F. Gently stir using a wooden paddle to assist in crystallization. When you achieve the desired color and texture, while the product is still in liquid form, pour it into molds and compact it well using a spatula. You can smooth the surface and imprint a shape that will be your signature at this stage. Wait for about ten minutes to ensure the shape sets well before unmolding. They should be removed while still warm for easy removal. Then, let the sugar loaves dry on a rack for a few hours at room temperature to remove any remaining moisture before packaging.
The traditional way of consuming maple syrup! Also known as maple sugar loaf, maple to grate, country sugar, homemade sugar, sap sugar and hard maple sugar or maple sugar block.

Stainless steel maple sugar loaf mold, maple sugar loaf, hard maple sugar, grated maple sugar, homemade hard maple sugar, and LS Bilodeau's maple sugar recipe.

To make hard maple sugar

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