Candies and Confections are currently doing a ton of tasks to get ready for this maple season. They are doing group tasks to build teamwork and trust. In a kitchen there are a lot of people going in and out with hot pans and expensive materials. Anyone who has been in a professional kitchen would tell you that you need to know your surroundings. The maple season has just begun so there isn't much maple syrup to cook. However the prep work is just as interesting. They have been making paper people to learn about measurements. Tracing your friends and cutting out the tracings is fun but it is also educational. When we observed what they were doing they were looking for different maple recipes from a cookbook. They all looked delicious! The team has been working on a ton of different riddles to get their brains working and thinking outside of the box. Maple can go through different stages when becoming a solid. Candies and Confections have been testing out the maple syrup along with tasting it. I am very excited to see what the team has in store for us this year.
Candies and Confections are working on our fantastic maple candies. They have learned how to boil the maple syrup to 34° over boiling point of water and add the butter at the perfect time before it boils over. Then they stir the mixture until it starts to crystallize. They have to move fast so the candy doesn't harden in the pot. Pouring the candy fast into the trays is important because the candy hardens super fast. After the candies harden in the trays you remove the candies from the trays. They break off the surrounding pieces that are not a part of the maple leaves. You add the surrounding pieces to a reject bag. Candies and Confections use the reject bag to ground into maple sugar.
Candies and Confections are working on our fantastic maple candies. They have learned how to boil the maple syrup to 34° over boiling point of water and add the butter at the perfect time before it boils over. Then they stir the mixture until it starts to crystallize. They have to move fast so the candy doesn't harden in the pot. Pouring the candy fast into the trays is important because the candy hardens super fast. After the candies harden in the trays you remove the candies from the trays. They break off the surrounding pieces that are not a part of the maple leaves. You add the surrounding pieces to a reject bag. Candies and Confections use the reject bag to ground into maple sugar.