If there’s anypoint more maply than maple syrup, it’s maple cream. It’s not as widespread as maple syrup and also you won’t discover it in many supermarkets. Which is a shame, because if anypoint, it tastes also even more like maple than the continuous syrup.

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Maple cream actually is a good feat of sugar crystallization scientific research. Cooking the syrup just a little even more than the continuous maple syrup creates this unique consistency.

What is maple cream?

Maple cream is a thicker variation of maple syrup. As you have the right to see on the photo listed below it doesn’t pour smoothly, rather, you’ll get blobs of it falling from your spoon. That said, maple cream is made from maple syrup and nopoint else. The factor it behaves so in different ways is because of just how it has actually been made.

Regular maple syrup is totally liquid. It has most sugar, yet all of it is dissolved in the liquid. When you make maple syrup, you boil it dvery own such that it concentrates enough to not spoil easily (high sugar content lowers water activity), yet not so thick that the sugar in the syrup crystallizes. However, maple cream is cooked simply a small more, causing the sugar to crystallize and also thicken up.


Crystallization of maple syrup

So why & how does maple syrup crystallize right into maple cream? This all has to execute with the scientific research of sugar crystallization.

Apart from moisture and numerous various other ingredients, maple syrup is made up of a mixture of sugars (carbohydrates): sucrose, fructose & glucose. Sucrose is the very same as the continual sugar you’d buy in the supermarket. One molecule of sucrose is made up of one molecule of glucose and also among fructose.

Most of the sugars, 88-99%, in maple syrup are sucincreased molecules, through the remainder being fructose & glucose. That complace can change in the time of the harvest seachild though as we questioned when exploring how maple syrup is made. Early in the season the sucincreased content has a tendency to be greater than later on in the seachild. And lighter maple syrup tends to contain more sucincreased than darker maple syrup (although it is not a perfect correlation).

The magic of succlimbed crystallization

The (crystallization) science of sucincreased is fairly one-of-a-kind and also is the basis for making maple cream. Tright here are a few things you should understand for knowledge maple cream:

At higher temperatures, more sucincreased have the right to dissolve in water. That is, you can disdeal with even more sugar in your warm tea, than in a cold cup of tea.The greater the concentration of sugar in your sugar syrup, the greater its boiling suggest. Regular water boils at 100C (212F), sugar syrups have actually boiling points up to 154C (309F)! For instance, a syrup with around 90% sugar boils at about 120C (248F).

When you boil a sugar syras much as such high concentrations and also temperatures though, it will certainly not be secure once it cools down. Tbelow will certainly be more sugar in tbelow than have the right to technically be liquified in water at that temperature. What happens following depends on just how you treat this so called ‘supersaturated’ solution and deserve to be defined via a state diagram (which is exceptionally similar to a phase diagram).

Why maple cream crystallizes

So let’s walk via the state diagram and check out what happens:

When you bring maple syras much as the boil (red arrow pointing upwards in the graph below) and also meacertain the temperature, it will be slightly above 100C. To make maple cream you then proceed to boil the syrup (red arrow pointing right). By doing so you evapoprice water and rise the concentration of sucrose. You have to boil it to 112-114C (233-237F).If you then cool the mixture dvery own (red arrow pointing downwards) you end up with some succlimbed molecules crystallizing and also some remaining in solution aka maple cream consistency! The greater the temperature you boil to, the greater the concentration of crystals. Getting to the appropriate temperature is hence necessary to get the ideal amount of crystals.
Rough sketch of a succlimbed state diagram (based upon Schmidt, 2012). The red arrows represents what happens once making a maple cream. The x-axis represents the sucrose concentration in a water/sucrose mixture. The y-axis is the temperature of the mixture. Underneath the orange (boiling point) and left of the blue (solubility) line the sucincreased dissolves completely in water. Right of the blue (solubility) and also left of the grey (glass) lines, tright here is as well much succlimbed in the water and part of it will certainly crystallize. Maple syrup is even more complex than simply water + sucincreased. As an outcome, the exact area of the curves will readjust, but the basic scientific research behind it stays the exact same.

Controlling maple cream crystallization

So that’s the theory! In fact, maple cream manufacturing is a bit even more complicated. Because maple syrup doesn’t contain simply sucincreased and also water, but likewise various other sugars, as well as impurities that influence sugar crystallization the mechanism isn’t as ideal.

Fructose and glucose in the maple syrup can inhibit crystallization of the sugar crystals. As a result, you can need to concentrate the syrup even more, to induce the crystallization. That is, you need to boil it to a greater temperature. That higher temperature does boost the hazard of the syrup burning or creating other off flavours.

Due to the fact that maple syrup is a herbal product, its composition deserve to differ rather a little throughout the seachild, between farms and between batches. This provides making maple cream more difficult, since every maple syrup might call for slightly various temperatures to crystallize correctly.

Controlling crystal sizes – stirring

After you’ve boiled the maple syrup and leave it to cool dvery own to create maple cream, you’ve still got a task to do: stirring. Leaving the maple cream to cool down will certainly cause crystallization to occur. However before, the crystals could develop in some locations and also not as a lot in others. As an outcome, you deserve to finish up via few big crystals, instead of most exceptionally small ones.

This is why you desire to stir the maple cream while it’s cooling down or once it has simply cooled dvery own. The stirring will certainly break up larger crystals and also induce crystal formation of new ones (bereason of the friction). The device is actually quite comparable to the churning of ice cream during which you form little ice crystals.

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Super smooth maple cream!Adding crystals

If you’re making maple cream at residence there is one more trick to help induce crystallization: add sugar crystals. You deserve to include powdered sugar (icing sugar) to the maple cream. The small, fine sizes of the sugar will certainly form a beginning point for crystals to develop on. Note, if you’re making ‘pure maple cream’ this is not permitted since icing sugar is made from beet or cane sugar.