If you stop processing when it starts to thicken and dry will it be like the stuff used to make hard candy? I have seen people make this by hand starting with carob syrup. Can one use carob syrup to start instead of maple syrup which is not a Mediterranean ingredient?
Well, the first time I tried making the granulated maple sugar, I guess I hadn’t heated it quite enough, and no matter how much I beat it, it remained a chewy/creamy light-colored paste (Which, it turns out, is I believe called “maple cream”).
Now, if the syrup HAD been brought up to the proper temperature and beaten just to the point of changing color/not breaking down, I do think that, yes, it could set to yield something resembling a brittle hard candy (but my guess is it wouldn’t be as hard as the typical hard candy).
To answer your question about using carob syrup: the majority of the sugars that maple syrup comprises is sucrose. That’s why it’s able to crystallize so well. I’m not sure that carob syrup would have the sufficient sucrose content.
Unfortunately I don’t have enough maple syrup to try to make the sugar, but I will try to make the Cypriot carob hard candy now that you showed me the way.! The one I have found in one village in Cyprus was indeed brittle, but was GREAT if kept in the freezer. THANKS!
I can’t wait to give this a try. I’ve always been fascinated by the production of maple syrup, likely from reading books from “The Little House in the Woods” series and descriptions of “sugaring off” parties. I also really enjoyed your comparison of humans to bees (we are “lacking the corporal advantages of bees”). That puts us in our place!
I adore the flavour of maple syrup but, like you, had no idea how easy it was to make your own maple sugar. Also, I love a good kitchen experiment so will have to give this a go!
Going to try this! Maple sugar is so damn expensive I love the idea of making it myself!
I know! That’s why I don’t think I’ve ever even bothered to buy it. Glad we all know how easy it is to make now.
If you stop processing when it starts to thicken and dry will it be like the stuff used to make hard candy? I have seen people make this by hand starting with carob syrup. Can one use carob syrup to start instead of maple syrup which is not a Mediterranean ingredient?
Well, the first time I tried making the granulated maple sugar, I guess I hadn’t heated it quite enough, and no matter how much I beat it, it remained a chewy/creamy light-colored paste (Which, it turns out, is I believe called “maple cream”).
Now, if the syrup HAD been brought up to the proper temperature and beaten just to the point of changing color/not breaking down, I do think that, yes, it could set to yield something resembling a brittle hard candy (but my guess is it wouldn’t be as hard as the typical hard candy).
To answer your question about using carob syrup: the majority of the sugars that maple syrup comprises is sucrose. That’s why it’s able to crystallize so well. I’m not sure that carob syrup would have the sufficient sucrose content.
Unfortunately I don’t have enough maple syrup to try to make the sugar, but I will try to make the Cypriot carob hard candy now that you showed me the way.! The one I have found in one village in Cyprus was indeed brittle, but was GREAT if kept in the freezer. THANKS!
Now I'm dreaming up a version of chestnut cookies with maple sugar.
I need to get some chestnut flour ASAP
I suddenly find myself with 5 pounds of actual Michigan-grown chestnuts.
Wowza
I can’t wait to give this a try. I’ve always been fascinated by the production of maple syrup, likely from reading books from “The Little House in the Woods” series and descriptions of “sugaring off” parties. I also really enjoyed your comparison of humans to bees (we are “lacking the corporal advantages of bees”). That puts us in our place!
Ha—it’s true, bees are impressive creatures. I remember reading about maple syrup on snow in…was it Little Women? and it stuck with me too.
I adore the flavour of maple syrup but, like you, had no idea how easy it was to make your own maple sugar. Also, I love a good kitchen experiment so will have to give this a go!
It’s fun to see how simple it is and it’s nice to have maple flavor in another form on hand!