It’s easy to turn maple syrup into maple sugar.The only thing you have to do is heat maple syrup to 262 F and stir it until it forms sugar crystals.You can heat the syrup in the deepest pot you have on hand.If it foams over the pot’s sides, it will be a problem.To prevent burns, grab a pair of gloves or oven mitt and an apron before you cook.When you’ve turned your syrup into sugar, you can sprinkle it over hot or cold cereals, enjoy it in hot drinks, and use it to make many different recipes.
Step 1: Pure maple syrup is what you should start with.
Use syrup you’ve made at home or check a store-bought product’s label to make sure it is pure maple syrup.Do not use maple-flavored syrup or any other product other than pure maple syrup.
Step 2: There is a lighter-colored syrup used.
It should be a lighter syrup with an invert sugar level less than 2 percent.Darker syrups are more likely to make sugar that doesn’t completely granulate.Most drugstores have aglucose tester, which you can use to test your syrup.If you want to test syrup, you have to add a test trip into the mixture.If you don’t want to go through the hassle of testing your syrup’s invert sugar level, just go with a lighter colored syrup.Darker syrups have higher sugar levels.
Step 3: The pot has high sides.
Put your syrup in the deepest pot you have on hand.You don’t want the syrup to spill over the pot’s sides when it starts to boil.
Step 4: The pot should be less than half full.
Make sure your pot is only one third to one half full because you can use as much syrup as you want.A quart of syrup makes about 2 pounds of sugar.You can use the conversion to figure out how much sugar to make.
Step 5: The syrup should be kept at a temperature of at least 262 F (128C).
You can keep an eye on the syrup’s temperature by placing a candy thermometer in your pot.If you want to not burn the syrup, set your burner to medium-high.
Step 6: While you heat your syrup, keep an eye on it.
While it’s on the stove, don’t walk away from your syrup.The amount of time it takes for it to boil depends on a number of factors.It might take a while to get to the right temperature, but you need to keep an eye on it.
Step 7: Allow the syrup to cool to about 200 F (93C).
Take the pot off the burner and turn the stove off when the temperature is 262 F.It’s easier to stir if it cools to 200 F.
Step 8: After 10 to 15 minutes, the syrup will start to form.
Stir the reduced syrup with a big spoon.When you see the crystals, you will know that the syrup is turning into sugar.If you know the strength of the mixer, you could use it.Unless they’re high quality or commercial grade, most models will have a hard time with the reduced syrup.Hand mixing is the best option if you don’t know if your mixer is up to the task.
Step 9: There will be hot steam.
While you stir the hot syrup, wear gloves and an apron.It’s important to keep your face and exposed skin out of the pot.The steam will come from the bursts of hot steam that the syrup will release.
Step 10: The sugar can be strained through a screen.
Pour it or spoon it through a sieve after all of the syrup has been made.This will help you get rid of clumps.
Step 11: Allow the sugar to cool and then strain it.
After sifting your sugar, keep it cool.It’s best to sift it one more time before packaging it.
Step 12: You can store sugar in a container.
You can keep your sugar in a jar with a tight seal.The sugar will clump and hardened if there is no tight seal.You can keep it in the pantry.Maple sugar doesn’t oxidize like brown and white sugar.It might turn into a rock after a few months if it’s not stored in an airtight container.
Step 13: It’s a good idea to add maple sugar a bit at a time.
The flavor of maple sugar is strong.When you are experimenting with it, use a small amount.Give your dish a taste test, then add more sugar until you get what you want.
Step 14: Over oatmeal or cereals, sprinkle maple sugar.
Adding maple flavor to breakfast will make it better.Both hot and cold cereals can be topped with maple sugar.
Step 15: You can put it in your coffee, tea, or hot chocolate.
If you find a lump in your container of maple sugar, don’t worry.The clumps of sugar are perfect for hot drinks.
Step 16: You can use maple sugar in baking recipes.
It’s not a good idea to use liquid sweetener in baking recipes.If you want to add maple flavor to a recipe that calls for white or brown sugar, maple sugar is the perfect solution.Substitute between one third and one half of the required white or brown sugar with maple sugar.Whatever the recipe calls for, use it.
Step 17: It can be used in barbecue sauces.
Brown sugar is used in many barbecue sauces.Substitute half or even all of the sugar the recipe calls for to add a twist to a porkMarinate or BBQ Sauce.
Step 18: If your sugar clumps, you can blend or heat it.
Don’t be afraid if you open your container to find a mess.Take the amount of sugar you need and microwave it for 30 seconds.You can use a blender to break up the clumps.