A excellent maple sugar recipe is a deal with. Granulated maple sugar is rather like white sugar, however it’s somewhat softer and has a maple taste.
We like maple syrup and much more so when it’s do-it-yourself. For the reason that duration of the season is made up our minds by means of the elements, some years there’s a larger yield than others. When manufacturing is top and we will make so much, I believe just a little freer with it and make issues corresponding to maple sweets and granulated maple sugar.
We like to bake with maple sugar and use it as a disintegrate topping for truffles and strudel. It provides a maple twist when stirred into espresso and tea and is incredible when used with different spices to make a dry rub for proteins.
Early March is the standard time of 12 months to faucet. The temperatures should be under freezing in a single day and above freezing all over the day. The cycle of freezing and thawing is what will get the bushes flowing. Throughout that point, accumulating sap and boiling down are finished day by day.
Maple Sugar Recipe
Yield: 2 cups completed maple sugar
Provides & Components
- 2 cups 100% natural maple syrup, grade A or B
- stainless-steel pot with tall aspects (I exploit a 5-quart pot)
- wood long-handled spoon
- sweet thermometer
- parchment paper-lined cookie sheet
Instructions
To make the sugar, you’re necessarily overcooking the syrup with out burning it.
Pour syrup into the pot and convey it to a boil; don’t stir at this level. You’ll boil it for 10 or extra mins.
Watch the boiling syrup to verify it doesn’t boil over.
Use a sweet thermometer to check the temperature of the syrup. As soon as it reaches 45 to 50°F above the boiling level of water the place you might be situated (this varies relying to your elevation), take away the syrup from the warmth and start stirring vigorously with a wood spoon.
I generally have assist available for the stirring portion of the recipe, because it does get tiring. Stirring takes more than one mins and can transform harder because the syrup cools and hardens.
Unfold the sugar out on a parchment paper-lined cookie sheet and make allowance it to chill utterly ahead of storing it in an hermetic container.
Facet Notes
- When the use of completed maple sugar, exchange maple sugar at a 1:1 ratio for white granulated sugar.
- Make sure you check the sweet thermometer for accuracy ahead of starting this recipe.
- Take into accout to not splatter any sizzling syrup on your self; it hurts!
- Don’t take your eyes off the boiling syrup. It briefly boils over and burns.
- In case you have a stand mixer with a paddle, you’ll use it for the stirring portion of the recipe. Set the mixer to low and blend for roughly two mins, till the sugar is granulated.
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