Tuesday, March 8, 2011
Maple Sugaring, Part 4
Here the syrup is cooking in the oven. I set the oven to 200f and left the door cracked with a kitchen towel. As the water cooked off the sugar bubbled up and formed a hard sugar crust. The crust collapsed shortly after the pan was taken out of the oven. I used a fryer scoop to skim the caked sugar out and then put the pan back in the oven a few times. The process took about 2-1/2 hours from syrup to sugar.