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.
Cheers!, Tiffany
Sweet sugar victory!
Wow, that’s so awesome. What a delicious mistake!
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