Maple sugar is made by boiling the syrup to thirty-two degrees above its boiling point, when the sugar in the syrup crystallizes. The thickened syrup is then stirred until it is opaque, signaling the point of crystallization, and is poured into molds. Before refrigeration, maple suger kept much longer than syrup did.
Maple Sugar Molds. after 1850. Pocumtuck Valley Memorial Association, American Centuries. https://americancenturies.org/collection/1965-02-04-01-14/. Accessed on October 16, 2024.
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