Maple Sugar!

I gave it a try this evening at making maple sugar. My first go around I made a rookie mistake and heated the syrup to 235 degrees. (This is the temperature you heat the syrup to if you want to make candy). So we had some maple candy-BONUS. Pretty awesome mistake if you ask me and it was twin approved!

We need to figure out how to keep the mistake batch this caramel consistency- ice cream sundaes anyone?!?!

The second try I heated the syrup to 262 degrees and with a few minutes in the kitchen aid mixer we had sugar. We can’t wait to try it in our coffee tomorrow morning.

Cheers!, Tiffany

Sweet sugar victory!


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