Would you like to make your own taffy, candy, butter, or sugar from sirup? If so, read the directions below:

Maple taffy

1. Grease your pan lightly only at the top margin of the syrup to control the boil over with butter or 30% cream.

2. Add pure maple syrup and bring to 26 degrees above the boiling temperature for your altitude (boiling temperature varies according to altitude. To determine your boiling temp. take the temperature of boiling water just below the surface). It is important that you are exact in this.

3. Shut off the heat and when the boiling ceases, fill your containers with as little agitation of the syrup as possible and in one motion without stopping. Do not scrape the containers.

4. Rapidly cool the taffy in very cold water and then remove the froth from the surface by submerging the container so that some cold clean water pours into the taffy container to dissolve the froth crystallization and then pouring the water out of the container to remove all crystals.

5. Keep frozen in the freezer until ready for use.

Maple Butter

1. Grease your pan lightly only at the top margin of the syrup to control the boil over with butter or 30% cream.

2. Add pure maple syrup and bring to 23 degrees above the boiling temperature for your altitude (boiling temperature varies according to altitude. To determine your boiling temp. take the temperature of boiling water just below the surface). It is important that you are exact in this.

3. Let cool to 30 degrees F.

4. Vigorously stir until you achieve the right consistency and color desired.

Granulated Sugar (like brown sugar)

1. Grease your pan lightly only at the top margin of the syrup to control the boil over with butter or 30% cream.

2. Add pure maple syrup and bring to 44 degrees above the boiling temperature for your altitude (boiling temperature varies according to altitude. To determine your boiling temp. take the temperature of boiling water just below the surface). It is important that you are exact in this.

3. Let cool to 170 degree F. at which time crystallization begins.

4. Stir vigorously to mix until the mixture achieves the texture desired

5. keep in a very dry environment in plastic containers.

Soft Sugar

1. Grease your pan lightly only at the top margin of the syrup to control the boil over with butter or 30% cream.

2. Add pure maple syrup and bring to 27 degrees above the boiling temperature for your altitude (boiling temperature varies according to altitude. To determine your boiling temp. take the temperature of boiling water just below the surface). It is important that you are exact in this.

3. Let cool to 90 degrees F.

4. Grease your pan or mold so as to aide removal of the sugar loaf

5. Stir vigorously until you achieve the desired color or consistency and pour into the molds.

Hard Sugar

1. Grease your pan lightly only at the top margin of the syrup to control the boil over with butter or 30% cream.

2. Add pure maple syrup and bring to 34 degrees above the boiling temperature for your altitude (boiling temperature varies according to altitude. To determine your boiling temp. take the temperature of boiling water just below the surface). It is important that you are exact in this.

3. Let cool to 170 degrees F.

4. Grease your pan or mold so as to aide removal of the sugar loaf

5. Stir vigorously until you achieve the desired color or consistency and pour into the molds.

6. Cool rapidly in the refrigerator or freezer.

Hard Candy

Ingredients:

2 cans of maple syrup

2 tablespoons of butter

1 pinch of salt

1/4 teaspoon of creme of tarter

2 tablespoons of glucose

Bring the mixture to a boil to 295 to 300 degrees F.. It is important not to stir the mixture and pour out the mixture quickly and smoothly into the molds in a continuous motion without agitation. Do not scrape the pan.