The workshop is designed to enhance producers’ skills and provide demonstrations on making many related confection products taught by Stephen Childs, NYS Maple Specialist. Each participating maple farm will receive a NY Maple Confections Notebook or if you already have the notebook a digital thermometer. All materials, breaks, and lunch are included in program fee. Each farm will need to bring one quart of syrup (any color or grade) for testing for invert sugar and to be used in the program.
Topics to be covered:
- Maple suckers and hard candy
- Maple coating nuts
- Maple soft drinks
- Maple straws
- Maple slushies & smoothies
- Maple cotton
- Maple marshmallow
- Maple jelly
- Inverted maple syrup in confections
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