Candy Research, Part 2

By Stephen Childs Cornell | Maple Program in cooperation with Merle Maple with Merle Maple | January 2016

The goals of this project are to improve the overall quality of maple sugar, molded maple sugar, maple sugar pieces or maple sugar candy which ever name you may be using. Quality is identified in terms of the smoothness to graininess, too soft to firm to too hard, length of shelf life and lack of white spots deep in the pieces to white dusting on the candy surface to no white spots. [ MORE ]