Maple Syrup Products

Learn more about products that are made from pure maple syrup:

Before attempting to make any confection you should always find out what temperature water is boiling at.

We have all learned in school the water boils at 100°C or 212°F, but this is not necessarily true. Depending on your elevation and the barometric pressure at the time of boiling (this can change from morning to afternoon always check just before you start), water may boil much higher or lower and this can result in you being out of range of your target temperature when you are making your confection. (This is a good rule of thumb when making any confection not just maple.)

When making sugar, candy or maple butter with maple syrup it is all about the size of the  sugar crystal and this is determined by the temperature you boil  it to so this is why it is critical that you know your boiling point of water.

If we use maple butter as an example we have a 2 degree Celsius window to get it right, 10°C-11°C above boiling, so if you are boiling water at 97°C and you boil your maple syrup to 110°C you will be actually boiling 13°C above boiling which is 3 degrees above your target of 10°C  above boiling or 110°C and your maple butter won't work.

Soft Maple Sugar

The syrup is boiled to a temperature of 114°-117°C (238°-242°F). It is cooled to 65°C (150°F) and stirred until it is a dull yellow colour. It is immediately poured into molds. The sugar crystallizes and can be readily cut with a knife.

Hard Maple Sugar

The syrup is boiled to a temperature of 121°-124°C (250°-256°F), a few degrees higher than for soft sugar and cooled to 93°C (200°F). It is stirred until it becomes cloudy and begins to thicken. Then it is poured into molds. The resulting hard block of sugar may be broken into chunks, crushed or grated.

Maple Butter

The syrup is boiled to a temperature of 110°C-111°C (230°-232°F) and them rapidly cooled in pans set in cold water, to a temperature of 10°C (50°F) or below, then stirred continuously until creaming is completed.

Maple Taffy on Snow

The syrup is boiled to a temperature of 131°-132°C (268°-270°F) and then carefully poured onto crushed ice or snow. The resulting taffy is a delightful treat