Homemade Maple Sugar
This simple recipe will guide you through making your own maple sugar from pure maple syrup.
Servings 96
Equipment
- 1 large saucepan with a heavy bottom and high sides I recommend a 3-quart pan
- 1 digital thermometer or candy thermometer
- 1 wooden spoon or electric hand mixer
- 1 sifter metal mesh recommended
- 1 bowl or pan for sifting into
- 1 electric mill for fine granulation optional
Ingredients
- 16 oz 100% pure maple syrup any grade
Instructions
- Step 1. Heat Your SyrupPour the pure maple syrup into your large, heavy-bottomed saucepan. Place the saucepan on a heat source (stove or fire) and turn the heat to medium-high. Insert your thermometer and bring the syrup to a boil. Do not stir the syrup during this stage. Watch the syrup carefully to prevent it from boiling over. If it starts to rise too high, reduce the heat immediately or place a wooden spoon across the top of the pan to discourage boil-over. You can also add a small amount of fat (butter or oil) to the inside edge of the pan or directly into the syrup to help prevent this.
- Step 2. Boil Your SyrupContinue to boil the syrup until it reaches a temperature between 257°F and 262°F (127°C and 130°C). This is also known as the hardball stage.Once the syrup reaches the target temperature, immediately remove the saucepan from the heat.
- Step 3. Stir Your SugarBegin stirring the hot syrup vigorously with a wooden spoon or an electric hand mixer. Continue stirring for approximately 5 to 15 minutes. The syrup will transform from a liquid to a crystallized, granulated sugar, and its color will lighten.
- Step 4. Sift Your SugarOnce the maple sugar has granulated, sift it into a bowl or pan to remove any larger chunks. Any remaining chunks can optionally be broken down further in a food processor or mill, or saved for use in snacks, oatmeal, or hot drinks.To clean your sticky saucepan, add water and either reheat it to dissolve the sugar or let it soak in hot water in the sink.
Video
