I have been using maple sugar ALOT lately.....It replaces regular sugar with PERFECT results.No kidding, it isn't even a sacrifice and this is coming from someone who LOVES to bake sweet things and does often! Since we did our own maple syrup this year I have been making our own sugar! You can use maple syrup to replace sugar and in alot of things it works great,but in some things you can't have the extra liquid so that is where maple sugar is perfect! Now to BUY maple sugar is not very affordable unless you have alot of extra money to get rid of! Even just regular maple syrup is very expensive......SO....Here is how you make maple sugar! It is EASY,fun and pretty amazing to watch the transformation!! Try it!! I do suggest that you have someone to help stir but I have done it myself :) My arm was about to fall off but still.....:)
What you need:
1 qt maple syrup
A large pot
A candy thermometer reading to atleast 260
A wooden or stainless steel spoon
Cream or butter (Just a few dabs)
Now you are ready to begin!
Put your syrup in the pot and turn on HIGH heat.....YES.....HIGH heat! :) Do not stir it.....After it starts to boil you can put your thermometer in......You don't have to hold it in *constantly* but put it in every minute or so.....When it gets to 240 then you start to stir slowly......If at ANY time your syrup starts to really foam up and you are afraid of overflowing the pot,just put a dab of cream or butter in it! This should knock the boil right down.....SO....you are boiling the syrup on HIGH heat and stirring gently and you are creeping past 240......Just keep doing this.it will take several minutes from start to 260.......I think it took me around 15 minutes.....No matter,do NOT stop your syrup until it reaches 260 or you won't get the results you are desiring...Granulated sugar....As SOON as you hit 260 remove from heat and KEEP STIRRING.....You will now stir it until you have granulated sugar.....!
This is my syrup as soon as it was removed from the heat....
What you need:
1 qt maple syrup
A large pot
A candy thermometer reading to atleast 260
A wooden or stainless steel spoon
Cream or butter (Just a few dabs)
Now you are ready to begin!
Put your syrup in the pot and turn on HIGH heat.....YES.....HIGH heat! :) Do not stir it.....After it starts to boil you can put your thermometer in......You don't have to hold it in *constantly* but put it in every minute or so.....When it gets to 240 then you start to stir slowly......If at ANY time your syrup starts to really foam up and you are afraid of overflowing the pot,just put a dab of cream or butter in it! This should knock the boil right down.....SO....you are boiling the syrup on HIGH heat and stirring gently and you are creeping past 240......Just keep doing this.it will take several minutes from start to 260.......I think it took me around 15 minutes.....No matter,do NOT stop your syrup until it reaches 260 or you won't get the results you are desiring...Granulated sugar....As SOON as you hit 260 remove from heat and KEEP STIRRING.....You will now stir it until you have granulated sugar.....!
This is my syrup as soon as it was removed from the heat....
The rest of the pictures show the process of turning into sugar......You will feel and see your syrup start to get thick and lighter......Then you will see the texture change......You need to keep stirring until your sugar is DRY...Don't stop when it is wet or when it cools it will be HARD....
It will take about 15 minutes of stirring......When you are all done you can sift it to get the little hard lumps out....There will be some hard lumps.....Depending on what you are using your sugar for you can take them out or leave them in! They are wonderful "candy" or you can use them to sweeten your coffee/tea/hot cereal and a bunch of other things! The better you stir,the less lumps you will have! HAVE FUN!
No comments:
Post a Comment