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Maple Products
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Maple water or pure maple sap
From sap to sugar:
Transformation
123,3 °C > Granulated sugar
115,5 °C > Sugar candy
114,4 °C > Maple taffy
112.0 °C > Maple butter and taffy in boxes
110,0 °C > Snowy taffy
104.0 °C > Cooking syrup
100.0 °C > Sap bubbling point
©Copyright MSCOMM 1996 – 2025. Michèle Serre, Éditeur
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