Homemade Maple Sugar
- Lightly grease the top 1-inch of a 4-quart saucepan with ghee.
- Attach a candy thermometer to a 4-quart saucepan. You can also just lay it diagonally in the pan so that the bulb is at the bottom of the pan on one side and the top of the thermometer is resting on the opposite edge of the saucepan.
- Add 1 quart of pure maple syrup to the saucepan and bring to a boil over medium heat.
- When the temperature reaches Hard Ball stage (250 - 260 degrees F / 121 - 127 degrees C ), remove the pan from the heat and immediately - and vigorously - begin whisking the sugar. You may use an electric mixer for this, but be careful not to splatter yourself. When the mixture thickens and loses most of its moisture, switch to a spatula or metal beaters and keep mixing the sugar until it is completely dry and crumbly.
- Pass sugar through a fine sieve.
- Store at room temperature in an air-tight container.
Once you stop the initial whisking, the sugar may being to rise rapidly from steam that is trying to escape. Don't freak out; just poke it and it will go back down.
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