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Vermont 100% Pure Maple Syrup Products How to make Candy, Cream, Sugar, and Sugar on snow. Making Maple Products […]

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Vermont 100% Pure Maple Syrup. Metal or Plastic containers, your choice, same price. All Grades of Syrup is also […]

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Vermont 100% Pure Maple Syrup Products

How to make Candy, Cream, Sugar, and Sugar on snow.

Making Maple Products can be difficult due in part to the natural invert sugar contained in pure maple syrup which varies depending mostly on the time it was made during the maple sugaring season. Experimentation may be necessary when making the following products.

Pure Maple Sugar Candy: Made by boiling fancy grade pure maple syrup to 235-240 degrees, allowing the syrup to cool to 180 degrees, stirring until syrup changes color and takes on a waxy look, then quickly pouring into molds, allow it to harden. Very Important! When boiling syrup add a drop or two of milk or butter when necessary to keep the syrup from boiling over the top of a pot.

Pure Maple Cream: A spreadable used on toast, donuts, crackers etc.. Made by boiling pure maple syrup ( usually fancy grade) to about 232 degrees, cooling to 170 degrees, then stirring until syrup changes color and quickly pour into jars. Store in a refrigerator or freezer. Cream may separate after a period of time, simply stir to bring back to original condition. Very Important! When boiling syrup add a drop or two of milk or butter when necessary to keep the syrup from boiling over the top of the pot.

Pure Maple Sugar ( Indian Sugar): Used instead of white sugar. Use as a sweetener in coffee, cookies, cakes, baked beans ect., Made by boiling any grade of pure maple syrup to 255 degrees, using an electric mixer, whip immediately until the liquid turns to a complete granular form. Sift to remove hard nuggets, dry completely and store in paper bags. The hard nuggets that are removed by sifting can be used in coffee ect.. Very Important! When boiling syrup add a drop or two of milk or butter when necessary to keep the syrup from boiling over the top of the pot

Maple Jelly: ingredients, 1 quart of any grade pure maple syrup, 1-1/2 cups cold water, 1 teaspoon Genugel

Made by dissolving the gauge in the water, adding the syrup and heating to 219 degrees or until it becomes thick on a spoon and does not shake off easily. adding a drop of milk or cream as necessary to keep it from foaming over the top of the pot. Pour into jars & cover. no other processing is required. Very Important! When heating syrup add a drop or two of milk or butter when necessary to keep the syrup from boiling over the top of the pot.

Sugar on Snow: Made by heating pure maple syrup to 232 degrees and pouring onto crushed ice. Hint: eat with a fork, not a spoon, a dill pickle on the side goes well ( sweet & sour). Hint: when serving to a group over a period of time, an electric coffee pot works well as a serving tool. Very Important! When boiling maple syrup add a drop or two of milk or butter to keep the pot from boiling over the pot.