This Is How We Make Our Own SUGAR!

[Music] sugar wild sugar right from our backyard we're going to show you every step of the process from the tree to our bellies now maple sugar can be used any way you use regular sugar it's just one extra step to take from the syrup to the sugar stage and it makes it easier to add into recipes when you have when it calls for sugar instead of having to figure out what that means for syrup we are using this maple sugar for everything from baking to wine making to curing Meats to just like seasoning things we've been able to basically eliminate any other sugar other than our maple syrup and it's super simple it's only one extra Step Beyond making maple syrup so if you've already dedicated all your resources to making the maple syrup one more step and it saves you not having to filter as much when you're making the maple sugar we don't filter out all the Sugar Sand or the nighter that comes with the syrup so it saves you all that extra hassle of trying to get rid of all that nighter out of there which is some of the Maybelline goodness and nutrients of the tree anyway so it's great to keep it this year we're pretty much turning all of our syrup into sugar and as you can see Dave is hovering over the pot because it is almost ready here's a bunch of the syrup we made this year it's pretty cool how many different colors we got these were from the early season really really light really really high sugar so it boils less caramelizes less has less bacteria in it and less of like the mapley flavor per se in it then you go mid-season and then late season where you have the really really dark ones and this one this is a good example of just how much sugar sand we have in there when we're filtering that for syrup you got to make sure all of that is gone but when we're making the sugar not as not as particular not to care as much about that then of course you have to have the uh pour your own um maple syrup shot container Dave is uh showing us how we do that every Canadian household has to have one of these right maple syrup shot container well if you're Canadian there's nothing better than your own homemade maple syrup nice and thick sweet our favorite is the darker maple syrup very intense maple flavor just delicious when you have that nice thick syrup you know it's done but to be more accurate you need to make sure it's the right sugar content so it'll be shelf stable and to do that you can either use a hydrometer or a fractometer when you're dealing with a refractometer you're dealing with bricks and for maple syrup you need it to be between 66 and 67 bricks then you know it's going to be shelf stable and you're not going to have any issues but that's maple syrup and we're dealing with maple sugar and you don't need to even have to worry about any of that because it's ready when it's sugar and this batch is ready to be turned into sugar to show you how we got to this point we'll have to go back to the beginning we always look forward to the maple syrup season not only does that mean that temperatures are going above zero in the daytime it also means that we're gonna have this delicious maple syrup Caddis also really loves maple syrup season she runs along with us when we're going to tap the trees when we're collecting the sap from the buckets she just loves the snow and loves rolling around in it will bring a big bucket and then we can pour all of our buckets that are on each of the trees into that bucket then we filter out that sap using just a simple filter [Music] foreign [Music] this is the RO system that we built we have a pump that's hooked up to a battery a pre-filter and then two Ro filters that filter clear water out of the set and then concentrated sap directly into our evaporator so we switched to using an RO system and that is a reverse osmosis system and what that does is it gets rid of some of the pure water out of the sap before it even goes into the evaporator so you're concentrating the sap so you have less boiling time because you're concentrating the sap before it even goes into the evaporator and so you're using less wood and it's just less time in general and we have it rigged up so that we can just slowly drip some of the sap the concentrated sap as it is concentrated into the evaporator and we have it at a speed that it just basically the liquid the sap is going in as fast as it's boiling off so we can keep a constant level in the evaporator the whole time we would like to thank Sim pure who is the sponsor of this video they provided all the filters the RO and the five micron in order to make this RO system you can find them at simpurelife.com [Music] now let's get back to making that Sugar there are a few tools used to make maple sugar the most important one is going to be your thermometer make sure your thermometer is calibrated stick it in some boiling water make sure you're at 100 degrees Celsius or what is it 100 212 degrees Fahrenheit or something like that yeah we'll go with 212 degrees Fahrenheit when you bring your syrup up to temperature you're going to want to get it up to around 130 degrees Celsius I think that's around 262 263 degrees Fahrenheit if your thermometer is not calibrated you're going to have problems this is a two liter jar of maple syrup I find two liters is a good size to work with so you're not getting massive over boils this has already been brought up to the syrup bricks around 66 between 66 and 67 bricks we're going to begin reheating it and turning it into sugar I like to start a little bit low with my temperature just to get that syrup warmed up a little bit and then we'll crank up the temperature a little bit higher as the syrup begins to boil I have marked this thermometer with a little red dot here that's 130 degrees Celsius just makes it a little easier to see because there's no numbers between 120 and 160 here these numbers over here I don't really understand too well it's a Fahrenheit Dave Fahrenheit it's when you want to play hardball ah we're just at just over 100 degrees Celsius now things are boiling we're going to start driving off more water the hotter we get here the goal here is just to remove as much of the moisture out of the syrup as possible that's what helps it crystallize and turns it completely into sugar sugar straight up sugar just like your granulated white sugar turn the heat up a little bit more now as you're boiling away the syrup is going to start to foam up you can probably see it starting to foam up a little bit right now it's a good idea to have some sort of fat or oil on hand that could be lard that could be butter could be vegetable oil I typically use a little bit of olive oil and to get that foam to drop right down you can just put a couple drops in and that'll usually get it under control you can see it's starting to go down already sometimes people like to rim their pot with a little bit of butter around the sides that way when the foam comes up it hits the butter drops right back down as long as you keep an eye on it it's not going to foam over and make a big mess but if you take your eyes off this stuff for a couple seconds when this starts to get really hot you're going to have a huge mess Amanda makes a huge mess of this all the time constantly every time she makes okay this is why I'm making the maple sugar we're going to start mixing this up soon to turn it into sugar there are various ways that you can turn this into sugar the old traditional way would be just to stir it by hand which is a lot of work I've seen people use kitchenaids I've also heard of people burning out their kitchenaids making sugar we typically just use an electric hand mixer which is what we're going to use today and we'll show you how to do that with a hand mixer you might notice when it gets to this stage that you're starting to smell what smells like burning sugar it's not burning so just keep going because you have to get up to that temperature in order for this stuff to crystallize properly and this batch is ready to be turned into sugar we have reached the magical red dot let's turn this into sugar let's go let's go you're going to want to have a cookie tray with a towel underneath to set your pot on and we're going to mix [Music] see it foaming up and steaming up as long as you keep moving it's not going to foam over this is just releasing all of that moisture the last little bits of moisture out of the syrup and this is going to be magical [Music] get ready to be amazed folks [Music] foreign color now it's getting much lighter [Music] starting to get thicker [Music] still foaming up a little bit [Music] [Applause] it's about to happen here comes the magic here we go [Applause] see how much steam is coming off of there [Music] oh foreign [Music] make sure you go all over the pot so you don't get big chunks [Music] Dave's spreading all over the pot as a can there will be some left on the sides but we'll show you how we get those off [Music] we have sugar folks [Music] oh [Music] look at that now this is still pretty hot and there's still a little bit of moisture in there we're going to transfer it into another container to allow it to cool down foreign so it's sticking to the sides a bit where he wasn't able to really get in there with the uh the beater there sugar just like that I'm just gonna stir it a bit to help it cool and get more of that moisture out I don't want it to harden keep on getting that steam that moisture the heat out look how light it is that's because we're using very light syrup right now so this is our early run syrup still have some sugar left stuck to the sides of the pot here that's easy enough to get out we're just going to let it cool down and harden a little bit and just start working your way around and breaking all of that stuff off work your way around the entire pot and we will still process this into the granulated powdered sugar got these big chunks of sugar in here you can either keep these whole and eat them like candy just break them up into smaller pieces you can drop that into your coffee or your tea it'll melt or you can grind it up into more sugar which is what we usually do with it [Music] this sugar is cooled now so we'll add it to the rest that we've been doing here and now it's time to put this through a sieve you get some of those big chunks out of there which is pretty simple [Applause] that stuff will just set aside for now and then is just going to grab the coffee grinder and we can move on to the next step so we just take these bigger chunks fill it up or just a coffee clean coffee grinder you don't want tastes like coffee and then the loud part that's it look at that almost all of it out and then just put it back in here and do it again and just keep working your way through until you've got it all down to the consistency you want it to be anything like this can still be used I mean it is pretty big chunks if you're going to be melting it into coffee or tea or things like that then that's perfectly fine if you're using it for baking you're definitely going to want to be using the stuff that is a finer consistency okay so this is the sugar you guys just saw us making here and then this is from some of that darker syrup that we had so you can really tell the difference one looks more like brown sugar one looks more just like plain white sugar both taste delicious so the darker the darker sugar is definitely going to have a more pronounced maple flavor to it the lighter stuff is really just going to be more sweet really really sweet just like sugar there is still some maple flavor in there but the darker stuff definitely holds a lot more of that maple flavor this might seem like it's going to be a nightmare to clean but really it's not just fill it up with hot tap water all of that sugar in there will just melt away and I'll show you in a second what it looks like that pot sat for I don't know maybe two minutes with hot water in it no scrubbing nothing I mean it could use a little bit of a Scrub but it's basically clean and ready to move on to your next batch you're going to want to make sure that your sugar is completely moisture free so now that we've got this stuff put through the sieve we'll put it back in this container here and we'll just spread it around and just give it a little bit of extra time to dry once you're comfortable with the dryness of it I don't really I'm not aware of a way to actually measure the moisture content of it but then you can pop it into your storage vessel and this stuff will keep indefinitely it might Clump up a little bit on you if you live in a humid climate like we do but it's easy enough just to take it and Smash It Up and it turns right back into that nice powder all in this year we made about 40 kilograms of maple syrup I think it was a little bit more than 40 kilograms and that was somewhere between 50 and 60 trees that we had tapped so we're looking at somewhere around or just under a kilogram of maple syrup per tap which is about a kilogram of sugar per Tap maybe a little bit less sugar because you lose a little bit more moisture when you turn it into the sugar so if you have just two trees you can replace one of those two kilogram bags of sugar and you can use this just like that white sugar or brown sugar it is just delicious in everything yeah and it I mean white sugar has a lot of Social and environmental impacts that a lot of people aren't really even aware of and it's overlooked this stuff right in your own backyard right here in Canada sure it's not going to replace all of the sugar that you need to use every year that's something we've been working towards though and this year will probably be the year that it replaces all of our white sugar needs every last bit of it including all of our canning needs wine making everything so I hope you enjoyed and I hope you go out make some sugar yep I guess you probably can't do it this year but you can do it next year

Channel: Wilderstead

Views: 696,061

Keywords: wildersted, wilderstead, wildersted cooking, how to make maple sugar, maple sugar, how to make sugar at home, how to make sugar, homemade sugar, homemade maple sugar, how to make granulated sugar at home, how to make granulated maple sugar, real maple sugar, real maple syrup, how to make canadian sugar, how to make country sugar

Id: NgiZCaH6s0Y

Length: 19min 24sec (1164 seconds)

Published: Thu May 04 2023