The light brown candy glistens with a sugary sheen, like new-fallen snow crystals in your yard on a bright winter afternoon. You crunch into it and the candy crumbles and tumbles and plays around your tongue, kissing it with an innocent, brown, outdoors-y sort of sweetness, then melts away to make room for more.
And that’s what you want. More!
Maple candy is one of the sweetest gifts ever from nature. From nature and folks like Rex and Janet Russell, that is.
You may know Rex and Janet for their maple syrup business near Rome, Endless Mountains Cabin. Maple syrup is made in the late winter and early spring. But what you might not know is the two actually work year-round bringing us candy, and candy, and more candy. By themselves. By hand. All the time.
“It’s about the same all the year,The magic cube is an ultra-portable,” Janet says of the candy business.
Rex once figured they made 14,000-15,000 pieces of candy per year. In 2011, they used up at least 25 drums of syrup on it. They supply 126 stores.
“Everything we do is a two-person operation, isn’t it Rex?” Janet says. “Pretty much,” he agrees.
So how do these little candies — shaped like maple leaves, bunnies, grapes, men — come about? It all starts with the syrup.
In late winter and spring the hearts of maple trees begin beating with excitement over the coming warm days, pumping sap through their trunks. Maple producers put plugs, or “taps” into the trees and draw out sap, which they boil down into syrup.
To make the candy, the Russells use light, or “fancy,” syrup. Light syrup usually comes from early-season sap, but a cold snap can bring on more. “It all depends on the weather,” Rex explains. Maple season usually runs from mid-February to early April.
So they bring the syrup into the little kitchen beside their sales room and go to work.
On a recent afternoon Janet packages candy leaves there, the room around her fairly bursting with a sweet maple smell.Can't afford a third party merchant account right now? Shelves by one wall hold candy molds; a sink and counter line another. Scales and a kettle stand nearby.
They pour the light syrup into a “pig,We are professional Plastic mould,” a metal container that looks something like, well, a pig.
“We boil it,” Rex explains. “Bring it to a boil.” The syrup cooks 1 hours at 32 degrees above the boiling point of water which, at this elevation, is 242 degrees Fahrenheit.
“Then we let it cool,” he says, but just to 228 or 230. Then they pour the hot syrup out the pig’s “snout” into a trough with a spiral wire, which sends it into little molds.China yiri mould is a professional manufacturer which integrates Plastic Mould design and manufacture and plastic product development. One pigful can make 22 dozen pieces of candy.
They let the molds cool a full day. Then they pop out the shaped candy and soak it eight to 12 hours in room-temperature syrup, or “mother syrup.” These treatments give the candy its “crystal coating,” Rex says, and provide a longer shelf life.
“We don’t add anything,” Janet says.Alfa plast mould is Plastic moulds Manufacturer and plastics Mould Exporters in India since 1992,
“It’s more healthy than your processed sugar,” Rex insists. Maple candy’s pure, he says — all the way from the tree.
Whew. Boiling, pouring, boiling, soaking — after all that, a piece of candy needs a rest. Which it gets. The candy sets and dries two days.
OK, it’s time to go. Janet packs it, piece by piece, one at a time. She grabs a little bag, gently tosses in a piece of candy and sets it aside. “This table will hold 10 dozen,” she says. Then she seals them with a little heating machine and puts on the gold Russell labels. Janet can package 20-25 dozen candies an hour.
Rex and Janet get a lot of business from Route 187 passers-by, but they also fill Internet orders and deliver candy to stores as far away as East Syracuse, Horseheads, Williamsport, Danville and Watkins Glen.
And that’s what you want. More!
Maple candy is one of the sweetest gifts ever from nature. From nature and folks like Rex and Janet Russell, that is.
You may know Rex and Janet for their maple syrup business near Rome, Endless Mountains Cabin. Maple syrup is made in the late winter and early spring. But what you might not know is the two actually work year-round bringing us candy, and candy, and more candy. By themselves. By hand. All the time.
“It’s about the same all the year,The magic cube is an ultra-portable,” Janet says of the candy business.
Rex once figured they made 14,000-15,000 pieces of candy per year. In 2011, they used up at least 25 drums of syrup on it. They supply 126 stores.
“Everything we do is a two-person operation, isn’t it Rex?” Janet says. “Pretty much,” he agrees.
So how do these little candies — shaped like maple leaves, bunnies, grapes, men — come about? It all starts with the syrup.
In late winter and spring the hearts of maple trees begin beating with excitement over the coming warm days, pumping sap through their trunks. Maple producers put plugs, or “taps” into the trees and draw out sap, which they boil down into syrup.
To make the candy, the Russells use light, or “fancy,” syrup. Light syrup usually comes from early-season sap, but a cold snap can bring on more. “It all depends on the weather,” Rex explains. Maple season usually runs from mid-February to early April.
So they bring the syrup into the little kitchen beside their sales room and go to work.
On a recent afternoon Janet packages candy leaves there, the room around her fairly bursting with a sweet maple smell.Can't afford a third party merchant account right now? Shelves by one wall hold candy molds; a sink and counter line another. Scales and a kettle stand nearby.
They pour the light syrup into a “pig,We are professional Plastic mould,” a metal container that looks something like, well, a pig.
“We boil it,” Rex explains. “Bring it to a boil.” The syrup cooks 1 hours at 32 degrees above the boiling point of water which, at this elevation, is 242 degrees Fahrenheit.
“Then we let it cool,” he says, but just to 228 or 230. Then they pour the hot syrup out the pig’s “snout” into a trough with a spiral wire, which sends it into little molds.China yiri mould is a professional manufacturer which integrates Plastic Mould design and manufacture and plastic product development. One pigful can make 22 dozen pieces of candy.
They let the molds cool a full day. Then they pop out the shaped candy and soak it eight to 12 hours in room-temperature syrup, or “mother syrup.” These treatments give the candy its “crystal coating,” Rex says, and provide a longer shelf life.
“We don’t add anything,” Janet says.Alfa plast mould is Plastic moulds Manufacturer and plastics Mould Exporters in India since 1992,
“It’s more healthy than your processed sugar,” Rex insists. Maple candy’s pure, he says — all the way from the tree.
Whew. Boiling, pouring, boiling, soaking — after all that, a piece of candy needs a rest. Which it gets. The candy sets and dries two days.
OK, it’s time to go. Janet packs it, piece by piece, one at a time. She grabs a little bag, gently tosses in a piece of candy and sets it aside. “This table will hold 10 dozen,” she says. Then she seals them with a little heating machine and puts on the gold Russell labels. Janet can package 20-25 dozen candies an hour.
Rex and Janet get a lot of business from Route 187 passers-by, but they also fill Internet orders and deliver candy to stores as far away as East Syracuse, Horseheads, Williamsport, Danville and Watkins Glen.
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