Cookaholics Bulletin Board

My dad asked me how to make maple sugar. Rather than relying on google, I came to the fount. I'll just stand here quietly.

I've only ever made it by accident. My uh "method" is to try for hard crack and then go over. Stirring helps, too.

Crystal,

I have made it several times. Remember I brought lots of it to Chicago?

You need a really dry day, maple syrup, a heavy dutch oven and large wood spoon and about two hours. The basic concept is to cook the syrup from its boiling point (about 220 degrees F.) to about 245 - 255 degrees F. Allow to cool to 150 degrees and then stir to aerate creating a texture like brown sugar.

I usually bake it after cooking to dry for better storage.

This site seems to have the information. http://www.baking911.com/candy/maple.htm

I also have a Word file I will email to you with more information on maple candy and other stuff. This file also has other tips.

Tim

Thanks guys, he'll be tickled.

Real men start with a tree and a drill.

*snicker*

Snickers *ss, unladylike gut laugh and snort. We need an acronym for GTTNBIMHOM!
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