I purchased a large heavy duty 18 gauge stainless steel pot, a digital thermometer, high powered beaters and thick oven mitts. I fired up the only super burner I had on my gas stove and boiled the dark amber pure Vermont Maple Syrup to 265 degrees. Â I promptly slid the hot pan to a cool burner and began beating it with my handheld mixer.
I was not sure what to expect but the next thing I knew, my pan was exploding with bubbling hot syrup like lava bubbling out of a volcano. As I frantically mixed the unruly syrup, hot steam began to burst out of the hot bubbles. Â As this moisture escaped my pan, the syrup changed in a way I had never seen before.
It instantly turned into granular sugar right before my eyes. I kept stirring and stirring. Within a few minutes, the liquid gold turned into a mixture of fine and coarse grains of maple sugar. And so it began. I was officially a value added maple sugarmaker. Â Someone who could transform pure Vermont Maple Syrup into an all natural granular sugar that replaces refined white sugar cup for cup. It is with this maple sugar that I make our Maple Seasoning and Maple Caramel Corn Puffs.
1 Comment
This is absolutely the best Maple syrup I have ever tasted. It is hard to find good quality Maple Sugar Products that have such a warm, creamy flavor and texture. Another benefit for me is that it is made by a local Vermont family who apparently has just the right touch for perfection. Amazing thank you.
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