Seattlest: In Vermont, Maple Sugar Candy

Rachael

Sun, 19 Aug 2007 08:11:23 -0800

Kerrizor-- Thank you for the tips! I will try them next time. Also, I LOVE sugar on snow, I'm perfecting my raised doughnuts JUST for that purpose.

kerrizor

Fri, 17 Aug 2007 18:31:24 -0800

Another Vermonter-turned-Seattlite, who does this a couple times a year.. To control the boiling/foaming, have melted butter or a small cup of whole milk handy.. cream might work too. Add a teaspoon or two when it starts foaming, it'll drop right back down.. and don't be afraid to take hte pan off the heat occasionally. The goal is to drive off the water, not cook it for any given length of time.. To tell if its done, let a drop of the hot syrup fall into a see-through class of cool water. When the syrup forms a droplet or ball and falls to the bottom instead of disolving into ribbons of sugar, its ready for making sugar (or sugar on snow! remember THAT!)

guest

Fri, 17 Aug 2007 11:49:21 -0800

As a Vermonter-turned-Seattlite (I have an aunt in Craftsbury, even), I must add that maple syrup is by far one of the greatest things ever. I take it personally any time a waitress brings me the fake stuff.