Therefore, the time the sugar pieces are left in the crystallizing syrup beyond a 6-hour period is not critical. Sugar comes out of the thick syrup and is deposited and grows on the millions of tiny crystals on the surface of the maple sugar candy. The best density of the syrup should be determined by trial runs. When sufficient sugar has been deposited on the candy, the paper or cloth cover is removed, and the wire baskets of coated sugar are lifted out or the syrup and supported above the trays of syrup until the candy pieces have drained. Molded soft sugar that is to be sugar coated is placed in a wire mesh basket which will allow them to be completely submersed in a coating solution.
Desiccated spots appear as white areas.
The drained candy can be freed of any remaining drops of crystallizing syrup by two methods. In the other method, each piece of sugar is wiped with a damp sponge to remove any moist areas. The trays of sugar are set in racks to complete the air-drying process at room temperature. This usually requires from 4 to 7 days. After drying, the sugar is ready for packaging.