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Soft Maple Sugar Candy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. heat maple syrup to a temperature of approximately 32-34oF above the boiling temperature of pure water (212 degrees F at sea level). | 2. pour the syrup into a flat pan or trough and allow it to cool undisturbed to at least 200F but not less than 160°F. | 3. stir until the syrup is soft and plastic. | 4. pour or pack it into molds. Molded candies commonly set up in 10 to 30 minutes. Candies formed by pouring rather than packing will have an attractive glazed surface. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    maple syrup - - - -
    coffee filter - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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