*Digital Thermometer With Probe*: amzn.to/2D5unQ4 *Full Backyard Maple Syrup Making Kit Here*: amzn.to/2utaUUG *Get your Maple Tapping Supplies here*: amzn.to/2HQ50Vz *Maple Syrup Filters*: amzn.to/2WLqbfI
I love the idea of Canadian sugar. Turning maple syrup into sugar, now that’s even better than white granulated sugar. I usually use maple syrup over sugar.
We have been boiling tons of sap and making yummy maple syrup but we never thought about making maple sugar till we saw your video. Thank you very much for sharing how to make maple sugar with us. You guys are the best!.
I didn't tap any trees for the last two years because we have 10 gallons of syrup in the freezer! I made some sugar before but didn't really know what I was doing. Now I do. Thanks. I have a hundred trees or more too and love sugaring. My hope is two use a couple of my highland cattle as oxen to pull my collection sled. Agro-tourism? Agro fun!
Wow, who knew? Love it. I wanted to try this today, but I don't have enough maple syrup left. I am defiantly going to make this before the holiday season starts so i can stock up for my holiday recipes. Thank you so much for sharing. It would be nice if you listed the ingredients and amounts in the description so i can easily save it.
Great tutorial. I needed this information to bake my grandson's upcoming birthday cake, as his parents do not eat cane sugar. Thank you so much for posting.
This is very informative. I will see what my husband thinks about making some sugar from our maple syrup stores. We've got 2 gallon so far, which 1 gallon is from Sugarbush Farms "local farm who makes maple syrup early in the spring here."
@@Wilderstead yum Once I get all my pre- orders taken care of I'm hoping to have enough left over. I don't have much time before I head back to my real job so the sap better flow fast this week.lol
Nice video, I would boil in the thermometer to confirm water is boiling at 212. Then take the offset 50 deg above that. Atmospheric pressure differences will swing boiling points some, and not all thermometers are calibrated well....We have seen differences of 2 to 3 degrees on different days...and sometimes on the same day if a front was going through. I'd also be careful about leaving temp on high for fear of burning. A thick bottom pot to even the heat and something more like medium. Will take more time, but less risk of hot spot burning. Food for thought.
They do. I sift it for one grade and throw the lumpy ones in a different jar. Just like a sugar cube or maple candy. My grandkids love em. They are 2 and 4 and slurp the maple sap right out of the tap lines.
Your video is so well done I was encouraged to try it. I got what I thought was real maple syrup but it has brown rice syrup and other stuff but it was in the jug like the other real maple syrups. I’m guessing that’s why it didn’t work for me. My beater is stuck in a pot of hard Carmel. If you’re new to real maple syrup, maple syrup is the only thing that should be listed as an ingredient I guess.
Nice :) I will have to remember that for the future. I forget how many gallons dad got this year of maple syrup. He had his handy front wheel assist tractor to get to his taps. He said he might not have been able to otherwise with the snow being so deep.
I don't know what kind of mystical voodoo magic you are using to do this but I don't like it! Okay, actually I'm really jealous that you made your own sugar. This is so great! Another fantastic video on providing for yourself from natures bounty. BEAUTIFUL!
At about 1:10, what is being added to the maple syrup? (There is a mug tilting into the pot.) What is happening from a little before 2:00 until 2:25? What is that container for? What is happening here? There aren't any words explaining these.
Nothing is pouring out of the mug, it is “nodding”, there was a bit of a running story with that mug in our older videos. There usually are bigger chunks mixed in the maple sugar, during that time frame we are sifting out the sugar and grinding the bigger chunk into sugar in a coffee grinder.
It tastes like maple sugar. The amount of maple flavour is going to depend on how dark your syrup is. Light syrup, less maple, dark syrup, more maple. Maple syrup colour is mainly dependant on the time of the season the sap is harvest. Early season sap tends to make a lighter syrup, later season sap a darker syrup.
@@Wilderstead Ha, Ha! I shall be anxiously waiting!! I will make a video of my sugar attempt. I did one of making molasses but couldn't track down how to get sugar from it. So I'll try the maple syrup method to see if it works.
It can be mildly mapley. It kind of depends on the grade of maple syrup you make the sugar from. Lighter (early season) syrup doesn't have much maple flavour to it. The darker (later season) syrup has much more maple flavour.
Question. Can I substitute the butter around the rim with another fat? Daughter with milk allergy and vegan friends. And this recipe looks awesome, thanks for sharing it!
I tried doing this earlier by stirring it with spatula (i don't have a mixer), but it didn't granulized. It ended up like a thick, sticky carmelized liquid. What can you advised regarding my situation? Is it time to buy a mixer to ensure granualization? I'm doing this for my chemistry class. Pleasee heelp me. I need your advice 😭
Yes, good tip. That is generally the rule of thumb with them. We've fiddled with that particular probe and thermometer quite a bit. It seems to give the same reading whether it's touching the bottom of the pan or not, so I don't know.
Chip it off the pan and send it through a coffee grinder. We have an updated video about making maple sugar on our home page that might interest you too
I tried to make this twice and it didn’t work out, super off as I followed everything to a T. I did use my kitchen aid mixer instead of a handheld one… I just wasted a lot of maple syrup :/
Sorry to hear that. Here is a more recent and much more in depth video we did that might help you out: th-cam.com/video/NgiZCaH6s0Y/w-d-xo.htmlsi=sIIIiXZtzFkYPnLA
This is exactly why "Grade A" maple syrup has the least maple flavour and colour! in the 16th century we were trying to compete for English sales with cane sugar producers.
yeah the old school/ wood fired arches made the tastiest syrup. Slight smokey flavor too. As kids we used to tap trees at our camp and make coffee from the sap. When my kids were little I would snip some low twigs on our yard tree. When the kids went out to wait for the bus there would be sap-sickles waiting for them. The taste of spring and great memories. Can't wait to show my grandson this bit of country knowledge.
@@trollforge Yeah the kids love em. You should see their faces light up when they taste their first one of the season. On a similar idea , when I'm collecting I remove the ice on top of my pails and storage barrels. In the tree buckets all the debris is frozen in the ice and in my storage barrel the ice ice 99% water so by the time the barrel is full my sap is much more concentrated. I'm sure the natives knew this and took advantage.
*Digital Thermometer With Probe*: amzn.to/2D5unQ4
*Full Backyard Maple Syrup Making Kit Here*: amzn.to/2utaUUG
*Get your Maple Tapping Supplies here*: amzn.to/2HQ50Vz
*Maple Syrup Filters*: amzn.to/2WLqbfI
its called Maple Sugar and not Canadian sugar.
Or if you want to be original then it Sucre d'Érable.
I love the idea of Canadian sugar. Turning maple syrup into sugar, now that’s even better than white granulated sugar. I usually use maple syrup over sugar.
Wow I was not expecting it to be this simple. Amazing videos!!!
Thanks! 😃
That was pretty darn simple! I'd use that long before I'd want white sugar:))
So easy, and so tasty
I've never heard of doing that with the butter, what an awesome idea
We have been boiling tons of sap and making yummy maple syrup but we never thought about making maple sugar till we saw your video. Thank you very much for sharing how to make maple sugar with us. You guys are the best!.
It’s an awesome way to store it. And especially useful for using it while camping, canoeing, backpacking, etc.
this is amazing I have never heard of such a thing
Thanks! Now you know! And knowing is half the battle!
This was awesome. I needed some for a bbq rub. I had just enough syrup to get it done. Thank you for your video
Wow! This is one of those great I-Was-Today-Years-Old moments haha. So simple! Thank you!
Whoa! That’s all it takes? Amazing, thank you. :)
I didn't tap any trees for the last two years because we have 10 gallons of syrup in the freezer! I made some sugar before but didn't really know what I was doing. Now I do. Thanks. I have a hundred trees or more too and love sugaring. My hope is two use a couple of my highland cattle as oxen to pull my collection sled. Agro-tourism? Agro fun!
Your video was very clear and concise. Thank you very much!
Thank you Cynthia!
Wow, who knew? Love it. I wanted to try this today, but I don't have enough maple syrup left. I am defiantly going to make this before the holiday season starts so i can stock up for my holiday recipes. Thank you so much for sharing. It would be nice if you listed the ingredients and amounts in the description so i can easily save it.
My hands smell so good after doing this, thankyou!!
Thanks for taking us through this process Amanda! I've never heard of Maple Sugar before.
It’s a sweet and tasty Canadian treat!
Try it with chaga. The two were made for each other. Healthy too!
@@timothylongmore7325
Do you use the Black Crusty part, or just the amber/brown?
@@brehpotsirhc I use the whole conk. Black outer is melanin rich. I also make and use tinctures which have a more cancer fighting use.
Great tutorial. I needed this information to bake my grandson's upcoming birthday cake, as his parents do not eat cane sugar. Thank you so much for posting.
Awesome!
Love this! Short, informative and to the point! Thank you 😊
Glad it was helpful!
I've made this several times and NEVER!!! added butter to the sides first. Thanks!
The Busy Little House yeah, just a precautionary measure, especially on larger batches.
@@Wilderstead Hey Thanks! will do :)
Great tip, right!?!
I just found this and I’m excited to try this! Thank you!
😲
That was SO COOL TO WATCH!
Thanks, Amanda!!!!
Tasty Canadian sugar!
I am going to have to try this.
well done guys. natural healthy local alternative. thumbs up.
Thanks buddy!
This is an interesting video on how to make maple sugar. Very informative. Thank you for sharing. 👍😊🇨🇦
Thanks Diana!
Fabulous video! Just what I was looking for. Thank you.
Glad it was helpful!
Thank you for posting this
This is very informative. I will see what my husband thinks about making some sugar from our maple syrup stores. We've got 2 gallon so far, which 1 gallon is from Sugarbush Farms "local farm who makes maple syrup early in the spring here."
It's super easy to make. Just don't take your eyes off of it, even for a second Teresa!
That was awesome
Great video. Thank you. Thinking of turning our extra syrup into sugar and then cotton candy!
Oooo that sounds super tasty!!
This is awesome. Thank you for sharing!
Great!
Amanda, I've always wanted to make mine! It's so expensive to buy it. Thank you so much for this video!!
You are right, it is VERY expensive! Especially when compared to your regular old white sugar. Glad you enjoyed it Cathy!
Great job with the production and editing!
Hey, thanks! Glad you enjoyed!
Great job!
This is so cool!!! I might have to try making some.
I love it so much!! Need to make some right now!!
So good! So sweeeeeet!
Ive never seen sugar been made. Thanks for sharing
Happy to show you our process of making sugar. Thanks for watching!
So awesome! I'd love to try making this. Great video!
Thanks!
Great video, thanks!
Liked and subbed👍
Going to try this today!!!🍁
That’s super cool. Very education video. I never knew you could do that.
It is super cool and a great alternative way to store your syrup. :)
Thank you for sharing.
beautiful sugar! can't wait to use your tips for my sugar experiment.
Have fun!
That is super easy. I'm totally making this, this year.
Yeah man, good luck! We make a ton of it every year for all kinds of stuff. Wine, jams, etc.
@@Wilderstead yum
Once I get all my pre- orders taken care of I'm hoping to have enough left over. I don't have much time before I head back to my real job so the sap better flow fast this week.lol
Magic!!!!!!Great cut!!! This looks like an amazing project. I put a little bit of sugar into my coffee..this would be grand!!!!
It would!
Ooooo.... maple sap brewed coffee with maple sugar sweetener!!
@@Wilderstead ohhh man, we have our first collab idea!!!
Perfecto!!!
Great video, never made it yet but I feel better after watching this video.
It's much easier than it seems to be. Glad we were able to ease your mind a little bit about it.
That was really cool! Love learning new things for you! Bet that stuff taste awesome!
You bet it's tasty CB! Sweet maple goodness!
Nice video, I would boil in the thermometer to confirm water is boiling at 212. Then take the offset 50 deg above that. Atmospheric pressure differences will swing boiling points some, and not all thermometers are calibrated well....We have seen differences of 2 to 3 degrees on different days...and sometimes on the same day if a front was going through. I'd also be careful about leaving temp on high for fear of burning. A thick bottom pot to even the heat and something more like medium. Will take more time, but less risk of hot spot burning. Food for thought.
Yes, thermometer calibration is important. We have an updated video on the process that is much more detailed than this one.
Been looking for this.great video
Glad you enjoyed
That is so neat! You have talked me in to tapping my trees next year.
Glad we were able to inspire you! It is definitely worth all of the work involved!
Some more "sweet" benefits of your property ! Great work Amanda !
Thanks Bubba!
Yum, that looks so good!
thanks! I'm trying this now!
Except it didn't work and we had to toss it 😭😭
How much butter goes in the pot?
Great video.♥️ thanks!
Wow, I just learned something today! Thanks
Great!
Pretty sweet, eh! 🍁 😎
This is very cool.
Hello, will the larger clumps of sugar stay together?
Not sure what you are asking here. This basically turns into the same consistency as granulated white sugar. Can you clarify?
They do. I sift it for one grade and throw the lumpy ones in a different jar. Just like a sugar cube or maple candy. My grandkids love em. They are 2 and 4 and slurp the maple sap right out of the tap lines.
That’s so interesting! Thanks so much! I never knew you could do this.
It is great to have options
Your video is so well done I was encouraged to try it. I got what I thought was real maple syrup but it has brown rice syrup and other stuff but it was in the jug like the other real maple syrups. I’m guessing that’s why it didn’t work for me. My beater is stuck in a pot of hard Carmel. If you’re new to real maple syrup, maple syrup is the only thing that should be listed as an ingredient I guess.
Yes, you need 100 % pure maple syrup to do this.
Nice :) I will have to remember that for the future. I forget how many gallons dad got this year of maple syrup. He had his handy front wheel assist tractor to get to his taps. He said he might not have been able to otherwise with the snow being so deep.
Glad he was able to make it out to the trees, a spring without tapping is unthinkable 😉
lol yea.. :)
We need to do this!
You do!! And you guys need to start making videos again 😉 🍁 ❤️
AMAAAZING!
Pretty neat, eh!?
Awesome video
Thanks Thomas
Does it not foam uncontrollably after it's been stirred for a few minutes?
I live in the south, in the U.S. We have always considered molasses a healthy sugar.
What did you put in the syrup on the stove when you were making maple sugar? It looked like an Indian coffee cup that you tipped up??
That’s just an empty mug that looks like Dave’s face. It makes a short cameo in most of our videos.
how long will the maple sugar store...can this be done for long term storage?
Years. At worst it will harden up a little but can just be crushed up again. We store it in 2 gallon buckets.
@@Wilderstead thanks much for the reply! May you have a wonderful day!!!
Please make a video on how to make maple syrup flakes
follow this recipe, but don't use a grinder to powder the crystalized maple syrup.
Man i wouldve never known all you needed to do was mix it!
Pretty simple!
Would this be a better alternative to normal sugar in a cup of coffee?
262 is really hot. You must be closer to sea level? In the mountain near Montreal QC 240 is plenty
We are at about 200 m above sea level here. You want to bring the temperature to the high end of hard ball sugar/candy stage.
I don't know what kind of mystical voodoo magic you are using to do this but I don't like it! Okay, actually I'm really jealous that you made your own sugar. This is so great! Another fantastic video on providing for yourself from natures bounty. BEAUTIFUL!
Canadian voodoo magic revealed!! And man is it ever tasty!
Does this work with the dark grade b maple syrup?
Wow!
Pretty neat!
At about 1:10, what is being added to the maple syrup? (There is a mug tilting into the pot.)
What is happening from a little before 2:00 until 2:25? What is that container for? What is happening here?
There aren't any words explaining these.
Nothing is pouring out of the mug, it is “nodding”, there was a bit of a running story with that mug in our older videos. There usually are bigger chunks mixed in the maple sugar, during that time frame we are sifting out the sugar and grinding the bigger chunk into sugar in a coffee grinder.
@@Wilderstead Oh, okay; thanks.
does it just taste like powdered and concentrated maple syrup or does it taste like something else
It tastes like maple sugar. The amount of maple flavour is going to depend on how dark your syrup is. Light syrup, less maple, dark syrup, more maple. Maple syrup colour is mainly dependant on the time of the season the sap is harvest. Early season sap tends to make a lighter syrup, later season sap a darker syrup.
Can I substitute dairy free butter or refined coconut oil instead of butter?
Maybe.
I'm going to try it with molasses from sugar beets
Neat! Let us know if it works. Oh, and also, guess what we’ll be mailing out this week for ya bud! 🍁 😎
@@Wilderstead Ha, Ha! I shall be anxiously waiting!!
I will make a video of my sugar attempt. I did one of making molasses but couldn't track down how to get sugar from it. So I'll try the maple syrup method to see if it works.
Is there any noticeable difference in flavor? As compared to white or brown sugar while baking or maybe in some tea or coffee? Is it mildly mapley ? 😂
It can be mildly mapley. It kind of depends on the grade of maple syrup you make the sugar from. Lighter (early season) syrup doesn't have much maple flavour to it. The darker (later season) syrup has much more maple flavour.
Would this work with other syrups?
Molasses, honey, agave...
No
Awesome
And delicious!
Can you use store bought pancake syrup?. I know it's not real syrup so I am just wondering.
No.
Can you do this with pine syrup too?
No
Question. Can I substitute the butter around the rim with another fat? Daughter with milk allergy and vegan friends.
And this recipe looks awesome, thanks for sharing it!
Canola or any vegetable oil should work just fine
How many hours does it take to granulized?
It takes about as long as this video to make the sugar...
I tried doing this earlier by stirring it with spatula (i don't have a mixer), but it didn't granulized. It ended up like a thick, sticky carmelized liquid. What can you advised regarding my situation? Is it time to buy a mixer to ensure granualization? I'm doing this for my chemistry class. Pleasee heelp me. I need your advice 😭
Yes, I would definitely recommend an electric mixer like the one in the video. It will make things so much easier and faster for you.
Great video . I don't think you're supposed to have the probe touching the bottom of the pan you will get a false reading
Yes, good tip. That is generally the rule of thumb with them. We've fiddled with that particular probe and thermometer quite a bit. It seems to give the same reading whether it's touching the bottom of the pan or not, so I don't know.
I had lots of sugar stuck to the pan after mixing. Advice?
Chip it off the pan and send it through a coffee grinder. We have an updated video about making maple sugar on our home page that might interest you too
don't let it harden. You got to keep it moving. I use a fork and just keep whipping it up. It's an arm killer but works.
I was today year's old!
It only feels like a caramel and it wont turn into sugar, been stirring it for 20 minutes
i've watched 1/2 dozen of these how to make granulated maple sugar....and the you used the mixer...
Anything to make life easier!
I've made it and left it chunky. Works just as good.
I tried to make this twice and it didn’t work out, super off as I followed everything to a T. I did use my kitchen aid mixer instead of a handheld one… I just wasted a lot of maple syrup :/
Sorry to hear that. Here is a more recent and much more in depth video we did that might help you out: th-cam.com/video/NgiZCaH6s0Y/w-d-xo.htmlsi=sIIIiXZtzFkYPnLA
Thank you so much 😊
I would suggest trying it with the hand mixer to see what kind of results you get.
This is exactly why "Grade A" maple syrup has the least maple flavour and colour! in the 16th century we were trying to compete for English sales with cane sugar producers.
Yeah, not a fan of ‘grade A’ as a maple product. I’ll take the darker stuff over the lighter stuff any day, on or in anything.
Me too!!!
yeah the old school/ wood fired arches made the tastiest syrup. Slight smokey flavor too. As kids we used to tap trees at our camp and make coffee from the sap. When my kids were little I would snip some low twigs on our yard tree. When the kids went out to wait for the bus there would be sap-sickles waiting for them. The taste of spring and great memories. Can't wait to show my grandson this bit of country knowledge.
@@timothylongmore7325 sapsicles... I never thought of that!
@@trollforge Yeah the kids love em. You should see their faces light up when they taste their first one of the season. On a similar idea , when I'm collecting I remove the ice on top of my pails and storage barrels. In the tree buckets all the debris is frozen in the ice and in my storage barrel the ice ice 99% water so by the time the barrel is full my sap is much more concentrated. I'm sure the natives knew this and took advantage.
The syrup was getting solid so I had to throw the pot away. Oh well atleast I tried, I just wish I knew what I was doing.
We’re you using a thermometer? Temperature and moving quickly when you hit that temperature is critical for the syrup to crystallize properly.
@@Wilderstead I see the problem now, I may have left it on the stove for too long, thanks c:
Sweat!
It was hot
@@Wildersteadafter it cools, can I vacuum seal and store? How long will it keep that way?...I just made a batch, so easy! I'm excited!
Did something wrong... I have a pot of brown, sweet goo... no sugars.
It doesn't work for me, it's all sticky and hard
It’s actually called Maple Sugar not Canadian Sugar. Leave it to the Canooks to take credit!!
🙄
there is no possible way one type of sugar is healthier than another lol people should be honest and say it just tastes better
There’s a big difference between refined sugars and natural sugars. Primarily minerals and antioxidants.
Soo, you’re saying all sugars are the same on the glycemic index and they affect blood glucose levels the same? Um, no.
As far as taste.......how much of a maple flavor would that add to what you are sweetening?