The six-week maple sugar season officially ended this weekend. I dropped by our family farm and restaurant and was put to work spreading a batch of maple cream. Maple syrup is heated to a fudge-like temperature, stirred with a wooden paddle to aerate then quickly smoothed over a set of pretty candy molds. Don't worry, I wasn't too hard done by - got to eat a few sample scraps to, ahem, test quality!!
Wednesday, April 18, 2007
Making maple candy
The six-week maple sugar season officially ended this weekend. I dropped by our family farm and restaurant and was put to work spreading a batch of maple cream. Maple syrup is heated to a fudge-like temperature, stirred with a wooden paddle to aerate then quickly smoothed over a set of pretty candy molds. Don't worry, I wasn't too hard done by - got to eat a few sample scraps to, ahem, test quality!!
Hey Terri -
ReplyDeleteI like the photo of you "working" that Al took at the sugar camp! I'm going to try the maple marinade, it sounds tasty. Great blog.
Gwen
Hi Terri, that maple syrup cream looks yummy. Send some to Toronto. By the way, it would be great if you send a posting for the Canadian Tourism Blog on what issues are top-of-mind in your area (e.g. passports, taxes, marketing?).
ReplyDeleteRegards,
Jaime
http://canadiantourism.blogspot.com
Terri, I'm looking forward to meeting you when I'm in Parrsboro. Which family restaurant is yours?
ReplyDeleteLove maple syrup candy!