Phil and Sarah process syrup cooked 23 degrees above the boiling point of water.
The cooked syrup is cooled to 85 degrees, then stirred slowly in this machine.
The cooled syrup pours out of the "pig" shaped pan into the candy machine.
As the syrup turns opaque and loses its shine, maple cream is made.
The jars on the left have just been processed and are darker as they pour out of the machine.
The jars on the right have lightened in color as the crystallization process occurs, making the spreadable maple cream.