Official Kids Mag

November 2019

Official Kids Mag is specifically written for kids ages 5 to 12. It contains activities and stories ranging from kid heroes, cooking, gardening, STEAM, education, fun facts and much more every month.

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Off icialKidsMag.com • NOVEMBER 2019 • 37 To contact Chef Cook about classes, call (407) 301-6828. 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.

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