How do you know when maple syrup is done boiling?

Boil it as soon as you can. Finished maple syrup will be 7°F above the temperature of boiling water at your elevation. Your syrup or candy thermometer will tell you this. If you have a larger operation you may get a syrup hydrometer and testing cup which will tell you when the syrup is done.

How can you tell if maple syrup is done without a thermometer?

First of all, there’s a spoon test. If you are boiling maple sap and wondering if it’s close to becoming syrup, dip a spoon into the boiling sap and watch the sap (or syrup) drip back into the pan. If the sap still needs to boil more, the sap will fall off the spoon in separate droplets.

What is the boiling point of finished maple syrup?

Finishing Syrup

It is very difficult to finish syrup on a large flat pan over an open fire. Remove the pan with the concentrated sap from the fire before syrup is made. The sap should be at a boiling temperature around 217°F to 218°F.

How long does it take to boil maple syrup?

Fill a boiling pot with 5 gallons of sap. Boil the sap for approximately 4 hours. When you have about a half gallon left in the pot, finish boiling on a stove. The syrup is done when it reaches 219°F or 66% sugar content.

How do you know when syrup is done cooking?

Using a spoon:

Place some syrup in a spoon and let it drip away in the saucepan. When the syrup flows away easily, it means it is still watery and not ready. Continue boiling until the flow separates into drops. When a final drop remains hanging from the spoon, it means that the density is right and the syrup is ready.

Should I refrigerate maple syrup?

Should your maple syrup go in the pantry or the fridge? The answer is both. … Once opened, store pure maple syrup in the refrigerator to prevent it from spoiling or growing mold. Since table syrup isn’t made from the pure, natural syrup that comes directly from trees, there’s no need to refrigerate it once it’s opened.

Does sap run at night?

Maple sap runs in the late winter or early spring time, when the nights are freezing and the days are warm. … As many sugar makers know, the time for collecting sap from a maple tree is in late winter or early spring, when the temperatures are warm during the day and freezing at night.

What temperature is hard crack stage?

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 – 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.

What temp is hard ball stage?

If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242° — 248°F. Caramels are cooked to the firm ball stage. If the candy forms thick threads when it drips from the spoon, it is in the hard ball stage or 250° — 265°F.