MAPLE SIRUP PRODUCERS MANUAL 



101 



Figure 110. — The finished or remelted cream is suffi- 

 ciently fluid to be poured into containers. Use of wide- 

 mouthed jars makes filling and emptying easy. 



and U.S. Grade B (No. 2). Unlike maple cream, a 

 small amount of invert sugar is desirable be- 

 cause it reduces the tendency to produce large 

 crystals that give the candies a grainy texture. 

 The invert sugar content can be increased by 

 adding (1) a doctor solution consisting of 1 pint 

 of dark sirup to 6 gallons of table grade maple 

 sirup, or (2) a doctor consisting of Vo teaspoon of 

 cream of tartar to 1 gallon of low invert sirup. 

 Use the quick test for invert sugar to check the 

 sirup to be used for candymaking. 



Cooking. Cooling, and Stirring 



The sirup is cooked to 32° F. above the boiling 

 point of water established for that time and 

 place (fig. 111). The pans of cooked sirup should 

 be cooled slowly on a wooden-top table to 

 155° F. (as tested with a thermometer). The 

 thick sirup should then be stirred, either by 

 hand with a large spoon (fig. 112) or with a 

 mechanical mbcer. 



While the sugar is still soft and plastic, it is 

 poured or packed into rubber molds of different 

 shapes. Packing the molds is best done with a 

 wide-blade putty knife or spatula (fig. 113). 



Rubber molds for making candies of different 

 sizes and shapes can be purchased from any 

 maple equipment supplier. Before use, the 

 molds should be washed with a strong alkali 

 soap, well rinsed, and dried. They should then 

 be coated with glycerin applied with a brush. 

 Excess glycerin is removed by blotting with a 

 soft cloth. If the rubber mold contains too much 

 carbon, it will make a mark on the molded 

 sugar. To test for too much carbon, rub the 

 mold on white paper. 



The Bob. — Another method of preparing the 

 sugar so that it can be run into the molds is 

 that used by commercial confectioners. After 

 stirring, the soft sugar is set aside for a day to 

 firm and age. The following day it is mixed with 

 an equal amount of "bob," and the mixture is 

 run into the rubber molds while it is still fluid. 



The bob (Si ) is sirup that is boiled to exactly 

 the same boiling point as used in making the 



Figure HI. — Many types of kettles may be used for 

 cooking the sirup for making soft sugar candies. Where 

 high-pressure steam is available, a steam-jacketed ket- 

 tle is ideal since it permits cooking the sirup without 

 danger of scorching. 



