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Old February 27th, 2014, 06:12 PM
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Default My first Maple cream- disaster

I am NEW at this so please be patient….


I attempted to make my maple cream, i used 2 eight oz jars of my syrup (it is dark, def not grade A) placed into sauce pan and applied heat. She warmed up to 250 as was in another's post. I them placed into a bowl over ice and let cool. It started forming into a rock. I tried to stir and stir but it appeared I made taffy which turned into a hard candy.

Tasted great after I cut into bite size pieces and rolled in sea salt. They firmed up to be mighty hard now. A real difficult clean up here.

Im guessing I heated up too high?

Suggestions because I really want to make maple cream.


Thank you in advance!
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Old February 27th, 2014, 06:21 PM
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Lighter the syrup the better. Test for boiling point of water and then take your syrup to 21~22 degrees above that. Cool it to well bellow 70 before distrubing it then stir until your arms hurt... really hurt.

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Old February 27th, 2014, 06:35 PM
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Quote:
Originally Posted by Crushnbugs View Post
I am NEW at this so please be patient….


I attempted to make my maple cream, i used 2 eight oz jars of my syrup (it is dark, def not grade A) placed into sauce pan and applied heat. She warmed up to 250 as was in another's post.

Suggestions because I really want to make maple cream.


Thank you in advance!
250!!! please show me that post so I can to that person. light, or med amber syrup (new grades....golden and amber) work the best. like bryan said 21-22 degrees above the boiling point of water.....let cool and bigin stirring, solution should start to turn opague, and quit "snapping" when it is just about ready. if cream wants to set up when stirring or if you let it rest before packaging just add a little syrup or water to loosen up the solution.
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Old February 27th, 2014, 06:58 PM
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A few tips from a cream maker.
Darker syrup needs higher temp+22-22.5F
Rapid cooling is best(ice bath)
DO NOT disturb the taffy while it cools.
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Old February 27th, 2014, 07:20 PM
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Thanks for the tips, Im going to give another try tomorrow when I have more time and am able to track down that other post for you all.

I guess its all part of the learning curve LOL
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Old February 27th, 2014, 08:19 PM
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Keep it coming Crushnbugs I love sitting back and hearing other try and do what I should never try. I give you 10 thumbs up for sharing with us.
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Old February 28th, 2014, 10:18 AM
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I had that happen in my evaporator last year. I had a little to much fire at the end so I wasn't able to draw any off to re-establish gradient. So I plugged the connection in my syrup pan to prevent back mixing. It got real cold that evening and when I checked it the next day ,it was the consistency of a slow-poke sucker. Boy did it taste good but if it went any further I might have had a Haynes moment.
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Old February 28th, 2014, 12:15 PM
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250!!! please show me that post so I can to that person.
I think Haynes said that just to see if anyone actually listens to him
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Old February 28th, 2014, 01:59 PM
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This I know about making candy. You only 1 degree away from disaster. Now maple syrup is about 6 Degrees before unspontaneous combustion starts. I THINK.

ed r You hit the nail on the head with the slow poke sucker. This year I plan on having a small flat pan/cookie sheet on my hood with finished syrup slow cooking for days. Then with a spoon you scrape some out as a treat.
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Old February 28th, 2014, 08:16 PM
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