I love how you don’t want to waste a drop. Feels like it’s honoring not only the work involved in producing the syrup to begin with, but also the contribution of your trees!
@@tobykassulke2385 2h now. I think Glen won't realize this until the morning or even later.. I'm curious to know if he'll delete the video or just edit the name and thumbnail
I am so amazed at how much sugar you got from that bottle, I never would have thought you would get that much. I grow and dry my own herbs in my garden and I fill a large cookie sheet with stems of rosemary and it barely fills a small spice jar.
My cousin taps over 200 maple trees on her property and boils it down for syrup every year. She has already begun tapping her trees. I’m not a drinker (although, I find Cocktails After Dark fascinating) but my cousin swears that pure maple sap mixed with gin is a really lovely drink. You might want to give it a try.
We do have a friend that makes use maple syrup every year. But I was wondering can you make the sugar with the maple syrup you can buy at Costco in the jug just wondering. I will share this interesting recipe with my maple sugar buddy. Thanks so much. I will be using this sugar on a creme brûlée and in butter tarts…
Glen, you have multiple channels now. Would you ever consider another channel about your production work? Your camera gear,how you shoot, lighting, the business side, etc?
This is right down my alley. Every Christmas (because it’s the only time I can find it where I live) I have to have maple sugar candy. It’s a signature Christmas flavor for me!
I used to have a "sugar bear." It's a little terra cotta bear figurine that you soak in water, then keep in your brown sugar. It slowly gives off moisture, which keeps the brown sugar from clumping and hardening. (Any little piece of terra cotta would probably do, I guess.) Would that work with maple sugar too?
Went to a maple sugar festival last year and a reenactor showed us how the early french settlers learned how to tap trees and bowl down the sap to syrup and sugar from the indigenous peoples. Very interesting and I'm glad you showed me how to do it in a modern kitchen. Maple syrup and the maple sugar add the best flavor to everything.
So cool! I've seen how maple sugar is done on a more commercial scale but I'm fascinated by the how-to of doing it in a home kitchen (albeit a kitchen much nicer than will ever be seen in my home!). Great video.
@@punkdigerati Yes, I know--he did a behind the scenes, tour the studio video a while back. My comment was meant to be gently teasing but I find tone difficult to convey on the internet.
One thing I miss about living in SW Ontario is going to places like Jakeman's and other maple syrup farms. One day I hope to bring my partner for a visit from BC at the right time of year so she can taste and smell what it's like to get the good stuff straight from the source!
Dang, this looks great! I'm probably never going to get the opportunity to try this for myself, but I always enjoy seeing this sort of content. If the opportunity arises later, then I can trot out the knowledge. EDIT to add: In addition to good tea-sweetener, those little nuggets of Maple Candy crystals would also probably make an amazing Old-Fashioned cocktail!
Mmmmmmmm maple syrup is liquid gold in the culinary world imo. If I lived in Canada, you couldn’t trust me around your maple trees at tree tapping time lol Mmmmmm delicious!!!! Maple sugar sounds heavenly! I wonder if those maple pearls would be a decadent substitute for regular pearl sugar for Belgian waffles?
Never heard of that kind of RU-vid. Interesting. But I've been searching for 16:9 4K MPEG 4, and I can't seem to find that book or author. Not sure if I'm not looking in the right place. Either way, the end result looks tasty.
Some people say to add butter to jam while cooking to prevent foam from forming but in my experience it makes the jam spoil faster. I imagine the same thing would happen if you added butter maple sugar.
Wouldn't the temperature "sweet spot" that you mention really depend on the characteristics of the maple syrup you're using as the base? In particular the sugar concentration and the level of (im)purities.
How to prevent brown sugar from clumping into a block (and release it if it's solidified already): Put a slice of bread in the container on top of the sugar. Sounds silly but I swear it's worked every time for me. If it's a solid chunk it took a bit to loosen once I stuck the slice, but eventually it just loosened. And any brown sugar container I've had (properly sealed of course) with a slice of bread in it has never solidified on me no matter how long it was in my cupboard. And I don't bake often so I've had one container for over a year. Absolutely no idea what sort of magic goes on for it to work, but it does work.
I wonder if this can be done with honey? Our store bought honey always crystallizes before we finish it and heating it up becomes a never ending battle.
I wonder what the maple flavored simple syrup would be like in an old fashioned. Depending on the bourbon used it could be quite a complementary flavor.
Love maple sugar (though mine is purchased). Nothing, I mean nothing, is better to sweeten porridge oats and many other things. So interesting to see how it is made. I'm in the US, but thankfully my state makes some darn good maple syrup, too. Thank you for another great video.
OK second comment because RU-vid's browser site doesn't appear to like edited comments: Have you ever tried one of those terra cotta "moisture control" buttons that some cigar aficionados like for at-home humidor arrangements? I hear some folks swear by them for use with brown sugar.
Can't wait to tap my trees in a few more weeks (Longer winter here in Newfoundland) but in the meantime I am going to pick up a cheap bottle of maple syrup from Costco and make this.
I love this. My late father used to tap trees on his hunting property. He made a boiling system -welded up a barrel into a cooking vessel and was able to tap quite a few trees every year. For many, many years I had ample maple syrup. I might have to g I’ve this a try even though I have to purchase the syrup= it just looks like something fun I need to try
Learn something new today, always thought maple sugar was made same way brown sugar was with molasses only adding the maple syrup to the sugar. I bet your extra mix would also be good to add to confectionary sugar when making an icing. Thank you
I thought you were going to make spreadable maple sugar that they sell in a can. Maybe you could show us that in the future? I live in the U.S. and that maple butter as we call it, we can't buy here. Love you man.
You can make honey sugar - you have to heat the honey to hard crack (300ºF), let it cool on a baking tray until hard, and then grind it up. At that temperature, the honey does change flavour a little bit.
Im wondering what it would come out like freeze dried. I just got a freeze dryer but still got to get the electrics taken care of but I think maple syrup might be my first thing to try as honestly thats all I use for most sugars now
There aren't many things more Canadian than this, and I'm not talking about hockey! Thanks for doing these, helps me remember some of the important things about this country.
Thanks Glen for the informative video. Was wondering whether the maple sugar will clump like brown sugar or will remain as distinct sugar particles over time. If it clumps, then I would store it in a glass jar with a glass pressure lid to avoid atmospheric pressure which causes the problem.
You showed how to make the Original "Coca Cola" From Pemberton 1885. I'd like to see if you can make Pepsi-Cola, the Original Kind, or how it's made today. I assume it has less flavourings than Coca Cola, since they're both very different in taste.
Hi Glen. A couple of questions if you don't mind. Would this work with shop bought maple syrup? As real maple syrup is very expensive here in the UK, would this work with Golden Syrup? If so do you know if the temperature would be the same? I've looked but can not find any information. Thank you for your time.
Thanks for the instructions Glen...I did it, ! I have to say using my old candy thermometer was torture,it didn't fit my pan well and I'm shocked I didn't burn my syrup..It turned out delicious...messy for sure beating it but yum....Thanks!
How do you keep it from clumping from dampness? I live in Florida and everything gets damp one way or the other…..I was born in Canada so I am familiar with maple syrup….. what is the best way to insure NO CLUMPING!
Great video! Now I want to try this with rose syrup. We used to get rose sugar from Bitter and Zart when we lived in Frankfurt, Germany and have been researching ways to make our own. It isn’t made from just putting petals in a jar with white sugar. My great grandmother (from England) and grandmother in Grafton, W.V. used to process roses into rose syrup then sugar for groups of women during W.W. II. I imagine that was the only way they could pool enough sugar to make the syrup. The whole thing was pretty labor intensive and hot according to my mother. Store bought rose syrup should make things considerably easier. I don‘t know how you feel about floral flavors, but it could be good for rimming a glass for something like strawberry rose lemonade with vodka.
My maternal aunt and uncle had a "sugar bush" (as they called their maple trees) on their farm in Upper Peninsula Michigan. It smelled like heaven in their syrup making shed!! (A lot of work!!)
When I get to Sam's club soon I'm planning on buying a quart of maple syrup and I plan to make this sugar..I make individual egg custards weekly and add near half the sugar with granulated maple sugar...It's so delicious..I also add a wee bit of syrup too!..
I wonder……I have a quart of sorghum. It was cut green, and isn’t that good as a table syrup. I betcha I could boil it down and make sugar. Hmm….cookies….
This recipe is easy and works everytime! Question: What is the name of the pot you use. Trying to buy one specifically for making the sugar. Love your channel ❤❤
Always watch a pot if it has any sort of sugary substance in it. Milk, maple syrup, anything like that. Not only can it burn exceedingly easily, it will boil over and get everywhere if you let it. Ask me how I know. XD
This was very interesting! Unfotunately the sugar maple doesn´t grow here, up north in Sweden (I live at the same latitude as Fairbanks Alaska). You may see some forest maples in gardens here and there but not in the wild. But I got this idea of trying to make suger from birch sap! Just have to wait for a month or two until late spring. Great channel!
Our local Costco currently has some amazing bourbon aged maple syrup, I might have to give this a try using that. From what I've been able to look up, Maple trees should be able to grow up where I am but I've only heard of any in the southern parts of my State, I might try planting some anyhow, even though I'll probably be dead before they are productive.
