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.

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