Cornell Maple Program
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The Cornell Maple Program exists to improve the production and use of maple products by working with producers, consumers, and others interested in this local product. Our goal is to provide information on maple syrup production and guidelines for creating value-added products. This sub-community archives some of the information from the Cornell Maple Program. More information can be found on the program website.
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Item Packaged Maple Cotton CandyBelisle, Catherine (2023-11)Maple cotton candy is a delicately flavored treat often produced and sold at fairs, festivals, and farmers markets. It was introduced at the New York State Fair in 1998 and has become the second most profitable maple food product after maple ice cream, according to the NYS Maple Producers Association. Cotton candy that is prepared for immediate consumption can be placed in a food grade balloon bag or served on a paper cone. It can also be prepared and packaged for wholesale or retail sale. This bulletin outlines guidelines for producing and packaging maple cotton candy prior to sale online, in-stores, or at onsite locations. Recipe, equipment, and marketing information can be found in the Maple Cotton Candy subsection in the New York State Maple Confections Notebook.Item Crystal Coating Method: Sugar PanningBelisle, Catherine (2023-09)A quality maple candy is identified by its smoothness, hardness, shelf-life, and lack of blemishes. To extend the shelf-life from 1- to 3-weeks to 9- to 12-months, a protective layer of sugar crystals is formed on the outside of the candy by submerging it in heated, supersaturated maple syrup. This process is known as crystal coating or sugar panning. The current crystal coating method used by maple producers involves submerging candies for a minimum of 6 hours, which allows the sugar to precipitate out of the supersaturated syrup and crystalize on the surface of the candy. This crystal coat protects the candy from moisture uptake in humid environments or dehydration in arid environments. This method is time consuming and requires excess moisture to be wiped from each candy by hand. An alternative method is sugar panning. This method is common in the confectionery industry and uses the same supersaturated syrup solution as traditional crystal coating. However, rather than submerging for a long period of time, the candies undergo a repeated dipping and drying cycle for 1.5 to 2 hours. The cycle allows multiple thin layers of sugar crystals to develop on the candy's surface, which creates a firm shell less prone to moisture accumulation during drying. Crystal coated or sugar panned candies have an estimate 9- to 12- month shelf-life. This bulletin details the procedure for sugar canning maple candies.Item Maple Sugar TroubleshootingBelisle, Catherine (2023-09)Maple sugar is a versatile product with distinct maple flavor. It is produced by boiling syrup to a set temperature followed by stirring the heated solution until it crystalizes into a granulated or brown sugar consistency. Multiple factors influence the quality of maple sugar. This bulletin provides guidelines for addressing issues commonly encountered during and after the production of maple sugar, including moisture content, granulation size, and flavor formation.Item Maple Marshmallow SpreadFan, Xingrui; Bica, Anna; Kim, Young; Roth, Jordan; Belisle, Catherine (2023-07)Maple marshmallow spread is a gourmet, shelf-stable confection developed using maple as the primary sweetener. This fact sheet provides information on production, regulatory guidance, packaging, and consumer and marketing trends of marshmallow spread. The Cornell Maple Program aims to assist individuals and companies with the commercial production of value-added products, including maple marshmallow spread.Item Dehydrated Maple MarshmallowsBelisle, Catherine (2023-06)Dehydrated maple marshmallows are ideal for use in cereal, trail mix, hot chocolate, and other food products. This fact sheet provides a recipe, guidelines for commercial production, packaging information, pricing information, and insight into consumer perception of the product.Item Getting Started: Value-Added ProductsBelisle, Catherine (2022-12)The objective of this document is to provide guidelines on how to produce and sell packaged value-added maple foods and beverages. This document does not include regulatory requirements for unpackaged products sold at fairs or farmers markets. State and federal regulatory requirements are established to protect the producer and consumer from food safety concerns. The information presented below is not comprehensive and is for informational purposes only.Item Basics of Maple MarshmallowBelisle, Catherine; Clyne, Ailis (2022-10)The Cornell Maple Program has developed a maple marshmallow recipe. This fact sheet provides guidelines for commercial production, including an overview of marshmallow composition, a recipe, regulation requirements, information on packaging and food additives, market projections, and pricing information. This simple recipe is made up of five ingredients – gelatin, sugar, syrup, water, and air – and is packed with maple flavor.Item Maple Cream TroubleshootingBelisle, Catherine (2022-07)The Cornell Maple Program has developed guidelines for addressing issues commonly encountered when making maple cream. Maple cream is a thick, smooth, spreadable confection derived from maple syrup. Its peanut butter-like texture is attainable with the proper recipe; however, controlling the factors that lead to graininess, firmness, softness, or cream separation is key for a high quality confection.Item Maple Sports DrinkBelisle Ph.D., Catherine (2022-06-22)The Cornell Maple Program developed athlete-approved recipes for a Tart Cherry and a Tangerine Maple Sports Drink. The fact sheet provides recipes, regulatory and preservation information, and other details to help an individual or company commercially produce the sports drinks.Item Mappleau: A Maple LiqueurMercado Acevedo, Christian Joel (2022)Mappleau is a maple-derived liqueur from distilled maple wine and sweetened with maple syrup. The fact sheet provides production information and the flavor profile of Mappleau using Grade A and Buddy syrup. A second document reviews the recipe and calculations for creating Mappleau.