It's sugaring time

[Kurt]

Mike just cook down the raw sap till the temperature reaches the syrup thickness you like. I cook mine from 15 degrees above the normal boiling point. around here it is 210 degrees at my elevation. If you like it foe ice cream topping or make ice cubes for your fermented brews the #1 stage is good. For pancakes or other good stuff #2. It is a little thicker but thinner then Log Cabin. Or at 25 degrees above normal it gets pretty thick. 35 above you get sugar crystals forming. Above this you get something like toffee. Good chewing and your denture teeth get stuck LOL.