Chapter 11

Making Other Maple Products

Once you’ve mastered the art of making maple syrup, it is fun to try making maple sugar, candy, or cream. You can use special commercial candy machines and equipment, but they are not necessary for beginners — especially if you are making small amounts. With some practice you can make these products successfully on your stove top.

You don’t add anything to the maple syrup to make these products. Sometimes pure maple cream is referred to as maple butter, but it does not actually contain butter or any other dairy product. Each product is made by continuing to evaporate water from the syrup. The amount of residual water that is evaporated, the way the boiling maple syrup is stirred or not stirred, and how quickly the syrup is cooled determines which type of product you make.

Making candy and cream is not a precise science, as the process can be greatly affected by the grade of syrup being used as well as the barometric pressure, air temperature, humidity, and elevation of your location. Experimentation and practice are essential parts of the process.

Determine the Boiling Point of Water

Remember that the boiling point of water varies depending on barometric pressure, so you will have to determine it prior to boiling your syrup. Do this every time you make a batch of maple sugar, candy, or cream. Bring water to a boil, and check the temperature with a candy thermometer.

Maple Sugar

Maple sugar should be made with table grades of pure maple syrup (light, medium, or dark syrup). The coarseness of the finished sugar may vary depending on the grade of syrup that is used. For special equipment you will need a flat pan, a rolling pin, and a screen.

1. 1.Boil pure maple syrup until it reaches a temperature that is between 34 and 38 degrees above the Fahrenheit boiling point of water (between 19 and 21 degrees above the Celsius boiling point; see box above). Watch the temperature carefully, as it can rise very quickly, and your syrup may burn.
2. 2.When the syrup reaches the desired temperature, remove it from the heat, and stir until the syrup begins to crystallize and doesn’t foam up any longer.
3. 3.Pour the syrup onto a flat pan. If your syrup hardens before you get it out of your cooking pan, you can add water, reheat, and try again. Keep stirring the syrup and moving it around the flat pan while it cools. You will have granules and lumps of maple sugar. To remove the lumps, roll the sugar with a rolling pin and sift it through a screen.
4. 4.Store your sugar in a cool, dry place.
   

   Maple sugar is becoming a popular substitute for more traditional sweeteners. It can be used in baking, on hot or cold cereals, or in coffee.

Smelling Smoke?

If you smell smoke while you are cooking your syrup, remove your syrup from the heat. At this point, if the syrup hasn’t already begun to burn, it will if you leave it over the heat any longer.

Maple Candy

Maple candy can be made with light- to medium-grade pure maple syrup. Ideal candy will have a slight but consistent graininess throughout. To make candy you will need rubber candy molds.

1. 1.Prepare your rubber candy molds following the manufacturer’s instructions.
2. 2.Boil pure maple syrup until it reaches a temperature between 32 and 34 degrees above the Fahrenheit boiling point of water (between 18 and 19 degrees above the Celsius boiling point of water; see box, page 107).
3. 3.Remove the syrup from the heat, and without stirring cool the syrup to less than 200°F (93°C) but not lower than 160°F (71°C).
4. 4.When it reaches the desired temperature, stir. As you stir, the syrup will become slightly thicker and lighter in color. Stir until the syrup becomes slightly creamy and opaque. This usually takes less than 5 minutes.
5. 5.Pour the syrup directly into the candy molds. Cool your candy for 10 to 30 minutes, then remove it carefully from the molds. Store your candy in a cool, dry place.
   

   Maple candy is a sweet treat that sells well at farmers’ markets and roadside stands.

Maple Cream

Maple cream can be made with light- to medium-grade pure maple syrup. Good cream will not have any granules.

1. 1.Prepare an ice water bath in your sink.
2. 2.Boil pure maple syrup until it reaches a temperature between 22 and 24 degrees above the Fahrenheit boiling point of water (between 12 and 13 degrees above the Celsius boiling point of water; see box, page 107).
3. 3.Remove the syrup from the heat, and place it in the ice bath sink. Without moving or stirring the syrup, cool it to 75°F (24°C). Stirring can cause your finished cream to become grainy. Once the syrup has cooled, it will be slightly firm to the touch.
4. 4.Once it is cool, stir the cream slowly until it loses its glossiness and becomes opaque. When your cream is the consistency of smooth paste, you can transfer it to food-grade containers for storage and use.
5. 5.Store your cream in the refrigerator. If the cream separates between uses, stir it until it returns to its original texture. Refrigerated maple cream will keep almost indefinitely, and frozen maple cream will probably keep forever!
   

   Maple cream is becoming a popular spread for breads and muffins. It is harder to market for sale than maple sugar and candy because it needs to remain refrigerated.