Over the past year we've been experimenting with a 1/2 lb. It might not retain the silky texture over time, but it is a fine replacement for anything you would use white sugar for. A good general rule to follow is to buy or make what you will consume as candy in a month’s time, and use up any leftovers in a bowl of oatmeal or in a hot beverage. You only let it sit out for 5-10 minutes to let it warm back up before consuming.
Over time sugar candy will start to dry out, you can prolong the length it will keep in the refrigerator or freezer. As we mentioned, we make our maple candy weekly and on-demand as orders arise to ensure freshness. Our short and sweet answer is this, maple candy is never better than the day it is made. Prolong life by preventing contact with air, and storing in the refrigerator or freezer.Buy or make only what you will consume in a month's time.Pour into your mold or pan and allow to sit for 20-30 minutes.Let cool to 175 degrees F, this happens quickly, 10 minutes or less.Heat your syrup 30-35 degrees F above the boiling point of water (remember, this changes depending on your sea level altitude!).Our machine uses an auger to control crystal formation, but slow stirring at home will accomplish this just as surely if you're careful.Īt this point, you'll want to pour into your candy mold, make sure whatever you're using is heat tolerant! It's also fine to just pour them on a baking sheet and cut out squares after the fact! We've included this video from Little House on the Prairie that explains just how we would do it in the kitchen. Remember, you want the sugar crystal to form on your terms rather than watching exasperatingly as your mixture turns white and coarse.
#WHOLESALE MAPLE CANDY PROFESSIONAL#
A slow pour is key, for the home chef and professional alike to control the aforementioned sugar crystal formation. Following this, we cool the syrup and slowly pour the concentrated syrup in our candy-making machine. For the home chef, an accurate thermometer is key.
We heat the syrup to 30-35 degrees F above the boiling point of water to further concentrate the sugar content. Carefully choosing the right grade of maple syrup will go a long way in ensuring your success if you choose to try your hand candy-making at home.įor our process, we start with only a few gallons of maple syrup per batch to control the quality to our exacting standards. The experienced candy makers reading this know that the name of the game is to prevent crystal formation in order to produce candy with a silky smooth finish. Darker syrup by nature possesses greater levels of invert sugar, which fosters caramelization and leaves the bold flavors that fans of this syrup covet. Typically, we use maple syrup graded Golden Delicate, or a very light Amber Rich Taste as it has the lowest invert sugar content, preventing large sugar crystals from forming. Maple syrup in decorative Glass Leafs and whisky nip.We primarily select only our lightest maple syrup when designating a barrel as, "candy syrup". Maple Syrup, Maple Cream, Maple Sugar, and Candy. We supply our maple products in case lots. STORES * RESTAURANTS * WEDDINGS * CORPORATE GIVING When we receive your order we attend to it promptly to get it to you as soon as possible.įor delivery of wholesale syrup, we personally deliver in the Concord NH area.įor shipping out of the Concord area, we calculate the best method for time and price. Our certified organic Maple products are available in the form of Maple syrup, pure Maple Cream, Maple Sugar and Maple Candy. All of these products are made entirely of Maple syrup made here at North Family Farm. We supply a premium product that is a special everyday or holiday treat. The remainder goes to bulk buyers/packers who source syrup internationally, blend the old with the new, good with the not so good and deliver it to the big discount stores. Each year we save the best(most delicious)of our maple syrup crop for sale directly to you.
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