In 2005 testing was started at the Cornell Food Venture Center to see if common diabetic meters could be used to measure invert sugar levels in maple syrup for making a variety of maple value added products where crystalizing the syrup is critical.
Showing 1 – 7 of 7 resources
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
A comprehensive guide to making value-added maple products.
Public-facing brochure to be used to promote the use of granulated maple sugar.
Making value-added products, educating consumers, and creative strategies to bring visitors to your sugarhouse are all ways to increase profits for sugarmakers.
Invert sugar content of syrup determines how well the syrup will crystalize when making value-added products. This article explains how to conduct that test.
Maple syrup can also be processed into a wide variety of confections including granulated or molded maple sugar, molded soft-sugar candy, maple cream, maple fondant, and “Jack Wax” or “Maple on Snow.” These confections are easy to make, delicious to eat, and make excellent gifts.