Hard Maple Sugar
Darker grades of syrup are suitable for making maple sugar. Heat a quantity of maple syrup until the temperature is approximately 40° F above the boiling point of water (to 252° F). Remove from heat and being stirring immediately. When the syrup begins to thicken and sugar crystals form, pour the partially crystallized syrup into molds to harden.
Soft Maple Sugar Candy
Heat pure maple syrup to a temperature of 27ºF above the boiling point of water (to 239ºF). Allow to cool slowly, preferably by settling the pan on a wooden surface for even distribution of heat. When the temperature of the syrup solution reaches 155ºF, stir with a wooden spoon. When crystallization begins (syrup will be soft and plastic) pour into molds to allow to harden.
Heat the syrup to a temperature between 40ºF and 45ºF above the boiling point of water (to 252ºF to 257ºF). Immediately pour the hot syrup into a large tray or wooden trough for stirring. Continue stirring until all moisture has completely evaporated and granulation is completed.
Use light colored grades of syrup for best results. Heat the syrup 22ºF to 24ºF above boiling point of water (234ºF to 236ºF). Remove from heat and cool rapidly to 70ºF or below (50ºF is preferable). Stir the stiffened, cooled syrup with a wooden spoon until creaming is completed. While still in a pourable condition, transfer to storage jars or containers. Store under refrigeration.
Other Maple Products
Maple syrup is widely used as an ingredient in a variety of other food products. Because of its high sugar content, it can be substituted for sugar in many recipes. When substituting, use 1½ cups of pure maple syrup for each cup of granulated sugar, and add ¼ teaspoon baking soda for each cup of maple syrup used. When maple syrup is substituted for all sugar in a recipe, reduce the amount of liquid used by one half. If maple syrup is substituted for half the sugar, reduce liquid amounts by one-fourth.
A favorite product for parties, this taffy-like product is simple to produce. Heat the desired amount of syrup to a temperature of 18ºF to 23ºF above the boiling point of water (to 230ºF to 235ºF). Without stirring, pour immediately over clean, fresh snow or shaved ice. Since the cooling is rapid, the supersaturated solution does not have time to crystallize, and thus forms a glassy taffy-like sheet. Serve with fresh, unsweetened doughnuts and dill or sour pickles.
Maple Sweet Potatoes
• 4-5 sweet potatoes, boiled in skins
• 4-5 medium apples
• 1/4 c butter
• 1 c maple syrup
• Pinch of salt
• Buttered crumbs
Add pared, sliced apples to Maple Syrup. Add butter and salt. Cook slowly until apples are tender. Pare boiled sweet potatoes and slice half into well-buttered pan. Spoon half of syrup mixture over potatoes. Repeat. Top generously with buttered crumbs. Bake at 400°F until reheated and crumbs browned.
• 2 lbs. fresh sauerkraut
• 1 small fresh cabbage, shredded fine
• 2 small onions, cut very fine
• 1 c maple syrup
Cook the sauerkraut and cabbage until fresh vegetable is tender. Sauté the onions at the same time but do not brown and add to the cooking sauerkraut mixture. Add the maple syrup and mix well. Continue to cook slowly. Baked and sliced Polish sausage can be added or served on top of the sauerkraut. Garnish with hot maple syrup.
Maple Glazed Carrots
• 8 carrots, peeled
• 3/4 c boiling water
• 1 tsp. salt
• 1 Tbsp. Vinegar
• 3 Tbsp. butter, melted
• 3 Tbsp. maple Syrup
Cut carrots into sticks. Add water and 3/4 tsp. salt and boil about 15 minutes. Drain and layer in baking pan. Combine remaining salt and ingredients and drizzle over carrots. Bake at 350°F for 30 minutes. Turn carrots to glaze both sides.
Maple Baked Onions
• 8 medium onions, sliced
• 3 Tbsp. maple syrup
• 3 Tbsp. tomato juice
• 1 tsp. butter
Place onions in slightly greased baking dish. Combine remaining ingredients and pour maple mixture over the onions. Cover and bake at 350°F for one hour.
Apple Maple Jam
• 3 qt. apples, finely chopped (approx. 6 lbs.)
• 6 c sugar
• 1 c maple syrup
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
Combine all ingredients in a large saucepan. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour into hot jars, leaving 1/4″ head space. Adjust caps. Process 10 minutes in a boiling water bath. Yields about 8 1/2 pints.
Grind cucumbers equal to quantity of ground one or two heads of cabbage and onions. Add 3-6 large sweet peppers and 8-10 large carrots ground together. Mix and add 1 cup salt and let stand 3 hours. Drain well. Add 1 1/2 quarts vinegar in which 5 cups sugar and 1 1/2 – 2 cups maple syrup, 3 Tbsp. celery seed, 3 Tbsp. mustard seed has been added. Bring all ingredients to boil and pack in clean hot jars. Cover with liquid and seal with heated hot covers.
Old New York Dutch Maple Pickles
• 12-14 slender cucumbers, sliced
• 1 1/4 c cider vinegar
• 1 stick cinnamon
• 1/4 tsp. cloves, powdered
• 1 qt. dark maple syrup
• 1 Tbsp. salt
• 13 c water
Make a salt solution of 5-cups of water and salt and soak the sliced cucumbers overnight. Drain the cucumbers and discard salt solution.
Make a vinegar solution with 8-cups water and 1/4 cup of cider vinegar. Simmer the cucumbers in solution until tender. (Do not boil.) Drain off solution.
Make pickling syrup with dark maple syrup, 1 cup cider vinegar, cloves and cinnamon stick. Mix and simmer to combine flavors. Add the cucumbers and simmer until transparent. Put cucumbers in clean Mason jars and cover with the hot pickling syrup. Cover and seal jars.