This Maple Confection Workshop will be conducted by Stephen Childs, New York State Maple Specialist. The workshop will feature training in making maple confections, in particular maple sugar, maple cream, and molded maple sugar.
The participants will be trained in using the diabetic glucose meter to measure invert sugar in maple, how to properly blend syrups to a desired level of invert sugar and the factors that control crystal size in maple confections. Class size is limited and participation will be based on first come, first serve.
This workshop will be suitable for experienced as well as novice confection-makers.
480 North Main Street
Canandaigua, New York 14424-4424