Maple syrup is one of the most used sugary syrups out there. Ranging from desserts to smoothies, it can be added to a variety of lunch and breakfast recipes. While it’s common to find organic maple syrup in grocery stores, many people choose to make maple syrup at home. However, it is not convenient to make maple syrup at home as many people complain about crystallization. So, let’s see what can be done about it!
How To Fix Crystallized Maple Syrup?
If your maple syrup has started to look like a crystal cave, there are high chances that the sugar content in the syrup is extremely high as the crystal formation will be quicker. Keep in mind that crystals are not bad for maple syrup, and they actually taste delicious. However, if you still don’t like the crystals, there are various methods that you can try out.
To begin with, the first method of fixing the crystallized maple syrup is re-boiling your syrup but remember that you will have to add hot water into the syrup to bring back the sugar content to the suitable range. Keep in mind that when you add water, you will have to mix it properly into the syrup to make sure it’s evenly distributed and does its job properly. In addition to this, make sure that you are adding hot water because cold water will take too much time to dissolve the crystals. Once everything is added and mixed up, it should be brought to a boil.
When boiling the maple syrup, make sure that you use the pot with higher sides to make sure the maple syrup boils well and keep stirring to ensure the maple syrup doesn’t stick. The maple syrup must be boiled at 7.5-degrees Fahrenheit above the boiling water’s temperature (it is usually around 220-degrees Fahrenheit). When the mixture achieves the full boil rate, you can take the pot off the stove and let it cool down.
Once cooled down, put the maple syrup in the container for refrigerator or freezing, whatever you prefer. On the other hand, you can also store them in containers that are meant for canning hot liquids, such as glass mason jars with tight lids.
2. Acidic Ingredients
The second way of eliminating crystallization from the maple syrup is to use acidic ingredients. This is because the acidic ingredients tend to separate the larger sugar molecules into smaller molecules, which eliminates crystallization. For instance, you can add citrus juice, vinegar, or cream of tartar which prevents the chances of crystal formation. In addition to preventing crystal formation, it also smoothens the texture of maple syrup and makes them pourable.
3. Corn Syrup
Corn syrup is widely used for fixing the crystallization in sugar syrups, but they work well with maple syrup as well. Adding corn syrup will actually help quicken up the process of eliminating crystallization from the maple syrup. Keep in mind that adding corn syrup might increase the sweetness level of the maple syrup, but that’s something you have to keep in mind.
How To Prevent Crystallization In Maple Syrup?
Now that we have mentioned the solutions to fix the crystallization, we are sharing different preventive measures that will kill the problem before it even happens, such as;
- The first tip is to use the 2:1 ratio, which means the water should be added in 2x amount as compared to the sweetener. In simpler words, it’s two parts of water and one part of sweetener to prevent the formation of crystals
- The second tip is to prevent the use of a refrigerator. This is because if maple syrup undergoes drastic temperature changes, it will result in crystallization. For instance, if the hot maple syrup is placed in the refrigerator, it will create chances of crystallization
- The third tip is to make sure you don’t overheat the sweetener and water. Ideally, you should keep this mixture at medium heat or temperature
- The fourth tip is to use distilled water because it has already been cleared from minerals, which reduces the chances of crystal formation
- The fifth and the last tip is to use the xanthan gum, which is a well-known thickening agent and can help achieve the desired consistency in the maple syrup
So, are you ready to make maple syrup?