Off icialKidsMag.com • NOVEMBER 2019 • 37
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As the maple syrup heats up, sugars in it start to break
down. At 235 degrees it is a soft boil and turns to caramel.
At a temperature of 250, sugar completely breaks down and
crystallizes. By using snow, the rapid change in temperature
from really hot to really cold is what helps form the Maple
Toffee.
Important candy and sugar temperatures!!
• 235 degrees is soft boil – caramel
• 250 degrees is hard boil – suckers
Fun Facts about Maple Syrup
• Maple syrup creation was traced back to the 1600's, when
indigenous populations in Northeast North America began
boiling maple sap into sugar.
• It takes 40 gallons of sap to make one gallon of syrup.
• Most trees produce 5-15 gallons of sap each season.
• There are 13 species of maple trees Canada and the U.S.
Only three types of maple trees (sugar maple, black maple
and red maple) are used for syrup.
• The Canadian Province of Quebec produces 70% of the
worlds Maple syrup.