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Old July 5th, 2013, 08:04 PM
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Default Maple Candy

I saw some people use plastic funnels with stoppers for candy but the candy i make sets so fast, like not even 1 min how do they have enough time before it sets, i dont understand, Such as Spencer11 he uses a funnel and it looks so good and professional, idk how he does it plz help me. I know some maple god on this website will be kind enough to give some advice to a newbie like me
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Old July 5th, 2013, 08:08 PM
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When I went to bascoms open house, lamothe's sugar house used a fondant method, if you google there name how to make the candy that way should be n there website. If you can't find it I can try to explain how I did it
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Old July 5th, 2013, 08:17 PM
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i cant seem to find it on the website if you could explain plz do
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Old July 5th, 2013, 11:14 PM
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I don't know about the fondant method, but here is a sure way to make maple candy every time and to use a confections funnel.

heat syrup to 242 don't worry about invert sugar this temp will work
let syrup cool to no less than 180 (hotter for harder candy, cooler for softer candy)
stir candy by hand, cordless drill with wife's stainless beater from hand beater, or kitchen aid mixer (but I highly recommend the first 2 instead of the mixer) until you boiled down syrup sets up in your pan. (yup I said to set up the mixture)
put pan back on stove and start to reheat, stir while reheating and reheat until all the chunks are broken up.
pour solution into confection funnel and start pouring your candy.
I normally do 1/2 gallon batches and divide it evenly into 3 1 1/2 quart stainless pans.
This works...trust me
I made roughly 600 lbs last year using this method and a few tricks I'll let you figure out, but this will give you a professional candy!!!
I hope this helps
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Old July 6th, 2013, 07:25 AM
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That's very similar to how I do it with the fondant method, here's how I do it-

Heat syrup to 242*(using low heat or double boiler)
Let cool till 100*
Stir with drill, mixer, or kitchen aid till it looks and feels like peanut butter
Set that pan aside for a day(I recommend putting it in the fridge)
The next day take the fondant out of the fridge and heat it up to room temp
Then in a separate pan heat up another batch of syrup(same amount as in your fondant) to 242*
Then dump that syrup into your fondant pan, have the heat on, and mix the 2 together
Once they are mixed good pour into your candy funnel and put into your molds
Wait 15 mins and take the candy out of the molds, wait longer if you don't need to reuse the molds right after
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2x4 phaneuf with 2x4 hybrid pan
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Old July 7th, 2013, 12:26 AM
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Moser, could you possibly elaborate a little more? I tried the way you said tonight and after reheating and trying to pour the candy sets up in no more than 10 seconds. How are you able to get the mold filled before set up? Also it appears that every candy is hollow. Was hoping for a easier way of making candy but man something went way wrong here.

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Old July 7th, 2013, 07:21 AM
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jmayerl,
looking at your candy... it looks like it got reheated too hot, but if it set up too fast it could mean the syrup got boiled too hard for the invert sugar. so here is how I do it step by step...maybe try small batches to figure little things you like doing better, or play with syrup temps.

boil syrup to 240-242 depending on invert sugar level (been as low as 238 and as high as 244 but with a light amber, or a light medium the 240-242 range should work)
let syrup cool to 180-190
I stir by hand, but for my candy making class I use a cordless drill with one of my wife's hand beater paddles.
I stir until the mixture starts to set up
with mixture harden in pan, I'll grab a bigger spoon from your silverware set, and a knife
on low to medium heat, i'll slice the mixture with the knife, or help the initial break up with the knife
i'll start stirring the mixture with the spoon
stir constantly until all the chunks have melted down
at this point you have a choice...........
1. pour into funnel and do you candy like that.....or
2. pour straight from the pan
I used to pour from the funnel, but found it just easier to pour straight from the pan.
I'll grap handle with my left hand, and use the spoon to help the mixture flow from the pan, and help it from setting up with my right
I pour my mixture......if I'm doing multiple pans the 2-3 spoon fulls of candy left over, i'll blend that into the next pan.

I typically do 1/2 gallon batches ( roughly 4 lbs of candy)
I'll boil my syrup in a 4 quart pan and then divide it up into 3 1 1/2 quart pan to do my mixing (for a really small batch I have boiled syrup in a small pan and mixed in the same pan)
If doing half gallon.... mix all 3 pans right after each other, then do the remelting.
remember have fun and don't get frustrated!!!! If candy was as easy as making syrup, every producer would be a candy expert also.
also remember if it takes a little time...its worth it. our local market dictates that our syrup sells for $42/gallon in a glass container, but with candy I've taken that $42 and turned it into $85 with a little bit of my time.
I hope this helps
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Old July 7th, 2013, 07:54 AM
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It defentaly looks like you went to hot at somepoint, I would assume you reheated it up to quickly, I've had it happen to me before and it's a pain
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Old July 7th, 2013, 10:47 AM
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Never heard that you could boil it too hard before. I heat it up on a fairly low electric stove. It never was near boiling over. It was heated to 242F, cooled to 190, stirred until set, it was 150 at this point. Back on the low heat for about 5 minutes (that's how long it took to get back to a liquid state)
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Old July 16th, 2013, 10:27 AM
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I tried Moser's method and when i tried reheating, it just kinda floated on top never really broke down into a liquid, yes it did get a little lighter but wouldnt have gone through a funnel. I cooled it down cause it smelt burnt, turns out i through the pan away, I think I boiled it to hard when reheating?
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