This article provides guidelines for addressing issues commonly encountered when making maple cream. Maple cream is a thick, smooth, spreadable confection derived from maple syrup. Its peanut butter-like texture develops when small sugar crystals are formed and held in a supersaturated or concentrated syrup solution. The consistency and quality are controlled by water content and inverted sugar levels.
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The variability of invert sugars in syrup makes it necessary to test and adjust the invert sugar levels to match the specific characteristics desired for a given confection. Testing syrup and adjusting to a proper invert sugar level can eliminate batch mfailures and help the maple producer make confections of consistent quality. For many years the use of the Clinitest tablets was suggested as the way to measure invert sugars in syrup. Now, a simple test using the common glucose meter used to monitor blood sugar can be very helpful in selecting and blending syrups to make the most consistent products. Testing syrups before they are purchased for the purpose of making confections assures you are getting syrup that will make the confections you want.
A comprehensive guide to making value-added maple products.