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.
Sweet sugar victory!