Great video but curious question if you take regular maple syrup and boil it back up to 240° doesn’t that make maple sand again which is supposed to be filtered out? Thanks Fred
Hi Phyllis, usually, when you work with sugar, you don't stir it when it's above boiling temperature because it'll crystallise. In this case, you do want to stir it at a specific temperature to obtain the desired texture in the end result. It does some sort of 'micro crystallisation' if you will. Cheers!
It's from amazon. CDN Digital Candy Thermometer | Long 8'' Stainless Steel Stem, Adjustable Pot Clip, Preset Candy Stages with Audio/Visual Alerts, Instant Read For Cooking, Deep Frying & Oil - DTC450
So impressive
Great video but curious question if you take regular maple syrup and boil it back up to 240° doesn’t that make maple sand again which is supposed to be filtered out?
Thanks
Fred
Pour much sooner and fill the molds. If you wait too long, half your candy will be hard in the pot.
Thanks for the tip @Mapleguy3186!
Also, can you tell me the brand of the candy thermometer that you have?
I’ve tried twice and my syrup hits the 175 mark way before 10 minutes. Should I stir at 175 degrees even if it’s only been a few minutes?
Why do so many demostrators tell you never to stir?
Hi Phyllis,
usually, when you work with sugar, you don't stir it when it's above boiling temperature because it'll crystallise. In this case, you do want to stir it at a specific temperature to obtain the desired texture in the end result. It does some sort of 'micro crystallisation' if you will. Cheers!
No offense but I think this is the only lady I have seen. The other were mostly by men. Possibly?
Where's the thermometer from?
It's from amazon. CDN Digital Candy Thermometer | Long 8'' Stainless Steel Stem, Adjustable Pot Clip, Preset Candy Stages with Audio/Visual Alerts, Instant Read For Cooking, Deep Frying & Oil - DTC450