Making Granulated Maple Sugar- explained
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- How I make Granulated Maple Sugar
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Concerning your remarks that some of the syrup was "lost" during the stirring, I must respectfully disagree. Indeed, some does adhere to the bowl and mixer, but when I'm finished I place the mixer in the bowl, pour in a cup and a half or two of boiling water, then immediately cover the bowl with a plate or saucepan cover. A short time later when the cover is removed there's a cup or two of maple sweetened water to cook some breakfast oatmeal.
That’s a great tip for saving the last bit. Thanks!
Thanks for showing me how to make a solid oxidizer for my rocket lol
You don’t have to let any of the “stuck” sugar to waste - add a bit of water and heat and you will get your syrup back!
Great idea! I will need to remember this.
@@YoungbloodFamilyFarm I work at a sugar shack in QC. Nothing goes to waste, you can add sirop intsead of water also.
Looks pretty good to me! Wonder how it will taste in my next cup of coffee?
Appreciate your explaining and demonstrating this process. Trying to replicate that today, so we'll see how it goes!
BS/MA in Professional Counseling Program please let us know how yours turns out!
Very cool! Any idea if you could grind the coarse grain in a food processor or coffee grinder?
Yes, I’m sure that would work. I have just kept the coarse pieces to put in coffee and tea. Thanks,
I throw mine in the blender. Pulse it so it won't geat up and get gummy in there. But works good and I do save some bigger chunks for crumbly toppins for pies
I had the same thought, jc...
Good video, SUBBED
Thanks, I am also a sub of yours
Hi! Nice video. Can you please tell me what mixer that is?
KitchenAid Professional 600
@@YoungbloodFamilyFarm Thank you ;)
So I tempted making maple sugar with syrup from last season . I brought it up to 262 smelling good once I started stirring and it flashed over it started smelling burnt and when I was done I tasted burnt any idea what happened ?
Jon Dunit the butter is key! Some will use a piece of bacon. Some how the fat keep the sugar from boiling over. Hope this is helpful
@@YoungbloodFamilyFarm I did use better the syrup didn't boil over. I meant after it was done boiling and I started to stir it was smelling good and when it started to Change from syrup to sugar it started to smell and then tasted burnt.
@@jondunit6232 Did you take it off the heat? it needs to be completely off the heat, and you can let it cool down to about 200 degrees F before you start stirring.
I think that people who say that sugar is a poison are thinking mostly about about processed sugar. Otherwise every time you ate an apple or a sweet potato you'd be "poisoning" yourself.
I think these are people who have never had Pure Maple Syrup, poor folks
Honestly I figured it would take a lot longer than an hour
Can't hardly hear you.
We'll save you some!
Hi great video, I have alot of brown rice malt syrup do you think it would also work?
I know nothing about brown rice malt syrup. However, I wonder how the temp for boiling would have to be different. I think the process would be similar, temps would probably be different
I did it with a hand whisk, and boy, is my arm tiered
I bet, I tried with a spoon the first time, I gave up, this was easier
We have over cooked our syrup and when it cooled it turned to a crystallized form, like sugar. It was an accident, it's nice to learn how to do it on purpose! Thank you!
Maine.Homestead.Project one thing about syrup if you screw up syrup go to cream screw that up go to candy screw that up you always can make sugar. Trust me I made a lot of sugar lol
Will this work (to make a granulated sugar) with other types of syrup, e.g. berry syrup??
Good question, I think you would probably want to strain seeds and skin, but worth a try
Question; I tried making some before watching this video, I used almost a litre of syrup, boiled it to 262, put it into my mixer (used the whisk attachment), whisked it on high, and left it running until my mixer started blowing through gear fuses, but it just turned into taffy and didn't granulate.
What were my biggest mistakes? Is it okay to use a whisk or should I have just used the paddle? And was putting it on high aerating it too much?
Oh boy, I used a paddle on a fairly slow speed. From my understanding what is happening is that as the syrup is cooling the paddle is stretching and breaking the sugars to create the granules. Not sure, the whisk may have been to much surface area at the high speed
The coarse granules you sifted from the rest are called sprnkles, and they're great over oatmeal, ice cream etc
Thanks
Music almost made me stop watching before the end...Where's the explanation?
👍🏾but y does it do that?
Remove enough water by heating it, then let it cool and activate the crystals.
Ya tought me something ! -but would NOT sacrifice PRIME maple syrup=sacrilage indeed
and would NOT use aluminium pot or pan-STAINLESS steel or pyrex ONLY
-yesturday just made similar,by BOILING crap out my saved paper and cloth filter bags in microwave oven
- and boiling down CAREFULLY under controlled heat =kinda brownish but tasty
even hard maple sugar lumps ok in coffee or choc hotlet -since it dissolves well when hot
does your maple sugar absorb moisture and go "funny?-mine does,even in sealed jar ~
up early to make possibly LAST maple syrup EVER -since sap week old though still frozen
BTW:
-even QUADRUPLE filtering NOT as CLEAR as leaving SYRUP alone for 3 days to settle in LARGE mason jars
,then taking off top "cleared' syrup for hot re-packing,in final smaller mason jars
so product fine for DECADE-if not eaten immediately that year ~~
-then clearing 'crap' in seperate tall jar-and reprocessing cleared part-rest into making maple sugar
Jack Shimano I also use the settle method for a couple days on those real cloudy boils. I agree it is tough to sacrifice quality syrup however, learning how I can be self sufficient and not dependent on the Cane Sugar industry is worth it to me. Figured that I would need 9 gallons of Syrup to make enough Granulated sugar for the year, that’s some expensive sugar!
pioneers used locally sourced maple sugar since cane sugar -even MORE expensive then ~
since imported from slave trade plantations~locally grown beet sugar rare
-now Maple sugar is PREMIUM product !!
Does this store like regular sugar?
Yes, it does need to be dried, oven worked well for us