LEADERSIPPLESUGARMAKER
Leader Evaporator Co., Inc. 49 Jonergin Drive Swanton, Vermont 05488 (802) 868‐5444 www.leaderevaporator.com CONTENTS
EQUIPMENTDESCRIPTION...................................................................................................................................................3 SETUPANDGENERALUSEOFTHESIPPLESUGARMAKER..................................................................................4 MAKINGMAPLECANDY..........................................................................................................................................................6 PreparationofMolds...........................................................................................................................................................6 SelectingtheMapleSyrup.................................................................................................................................................6 MakingtheCandy..................................................................................................................................................................6 MAKINGMAPLECREAM.........................................................................................................................................................8 SelectingtheMapleSyrup.................................................................................................................................................8 MakingtheCream.................................................................................................................................................................8 MAINTENANCE...........................................................................................................................................................................9 AFTEREACHUSE:.................................................................................................................................................................9 PERIODIC..................................................................................................................................................................................9 FurtherInformation..................................................................................................................................................................9 FEEDBACK..................................................................................................................................................................................10 ATTACHMENT#1:OPERATIONALSUPPLIES,SPAREANDREPLACEMENTPARTS...............................11 REPLACEMENTPARTS....................................................................................................................................................15 ADDITIONALREPLACEMENTPARTS.......................................................................................................................15 SippleSugarMakerInstructions
Year:2014 Page:
2
DESCRIPTION
Processingofmaplesyrupbyboilingandagitatingmakesitthickentoformmaplecandyandothermaple
products.Products,likemaplecandy,offertheproducerawayofincreasingprofitsfrommaplesyrup.The
SippleSugarMakerisanexcellentsystemforturningmaplesyrupintomaplecandyandmaplecream.The
LEADEREVAPORATORSippleSugarMakerisahighqualitymachinewiththemainpartsconstructedof
stainlesssteel.
EQUIPMENTDESCRIPTION
TheSippleSugarMakerconsistsofthefollowingparts;basewithmotor,“pig”,trough,worm,slidegateand
4‐wayspider.
SippleSugarMakerInstructions
Year:2014 Page:
3
ThefollowinginformationonsetupanduseoftheSippleSugarMakerisageneralguideline
fortheproperuse.Withexperienceyoucanadjusttheprocedureandprocesstoworkbest
foryou.
SETUPANDGENERALUSEOFTHESIPPLESUGARMAKER
NOTE:ThefollowingstepsdescribehowtosetupandgenerallyusetheSippleSugarMaker.Forinstructionson
makingtheproductrefertothesectionstitledMAKINGMAPLECANDY(page6)andMAKINGMAPLECREAM
(page8).
1. PriortousingtheSippleSugarMakerforthefirsttimeorafterstorage,cleanthepig,slidinggate,
troughandwormwithhotwater.Thoroughlyflushthespoutsattheendofthe“pig”andthetrough.
2. PlacetheSippleSugarMakerbaseonastablesurface.
3. Insertthe4‐waycouplingspiderintothecouplingonthemotor
shaft.Thefingersofthespidergoaroundtheprojectionsofthe
coupler
4. Placethewormintothetroughsothespiralendofthewormis
atthespigotendofthetrough.Thecouplerendwillslipinto
theslotattheotherendofthetrough.
5. Lineupthecouplerattheendofthewormwiththeopenspots
inthespiderandslidethetroughdownintotheholdersonthe
base.Slidethetroughuntilthewormspiralendisjusttouching
thespigotendofthetrough.Thereshouldbenobackandforth
motionofthecouplerjoint.
SippleSugarMakerInstructions
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4
6. Puttheslidegateinsidetheendofthetroughwherethe
wormshaftslotiscut.Slidethegatedownuntilitisseated
ontheedgeofthetrough.
8. Holdthe“pig”platformandpushthehingeatthebolt
carefullyawayfromthemachinebase.Lowerthe“pig”
platformslowlyuntilthehingewon’tmoveanyfurther.
9. The“pig”isusedforboilingandcoolingthesyrupforthe
product(seeMAKINGMAPLECANDYonpage6and
MAKINGMAPLECREAMonpage8).Whenthesyruphas
reachedthetemperaturefortheproduct,the“pig”isplaced
onthe“pig”platform.The“pig”platformhasthesame
approximateshapeasthe“pig”soalignthespoutendofthe
“pig”towardthetroughandslidethe“pig”againstthe
raisedfrontedgesoftheplatform
10. Slowlyraisetheplatformand“pig”untilthehingelocks.
NOTE:Therewillbeweightandpossiblyhotsurfaces
dependentontheproductandquantitybeingprocessed.
7. Supportthe“pig”platformandslidethelockingcliponthe
“pig”holderhingeup.
SippleSugarMakerInstructions
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5
MAKINGMAPLECANDY
AnumberoffactorsinfluenceconsistentresultsinmakingMapleCandy.Twofactorswillbeconsideredin
thisdocument;temperatureandinvertsugar.Throughexperience,researchanddiscussionswithfellow
makersyouwillfindthebestmethodsforyou.
PreparationofMolds
Priortousingmoldsforthefirsttimeorwhenthemoldshavenotbeenusedforalongperiodoftime,they
willneedtobepretreated.Themethodisasfollows:
1. Findapotorpanlargeenoughtoholdthemold(s)tobepreparedandaboilingsolution.
2. Mixasolutionofbakingsodaintheamountof1/4poundtoagallonofwater.Thesolutionshould
coverthemold(s).
3. Boilthesolutionwiththemold(s)for10to15minutesthenbrushwithasemi‐stiffbrush.
4. Thoroughlyrinsethemold(s)withclearcoldwater.
5. Turnthemoldsupsidedownandallowthemtodry.
6. Applyathincoatoffoodgradeglycerine(ex.LEADEREVAPORATORorder#:13052)tothemolds
especiallythecavities.
Tocleanthemoldsafteruse,immerseinwarmwateruntilthesugarmaterialdissolvesthenrinsewithclear
water,turnupsidedowntodry.
Moldsshouldbestoredawayfromdirectsunlightorbrightlighting.
Alwaysusecooledmolds.
Ifusinganewmoldandthetasteofthecandyisbitter,discardthefirstpiecefromeachcavity.Piecesafter
thefirstwillbeokay.
Tomakehandlingeasierduringuse,placethemoldsonamoveablesurfacesuchasacookietray.
SelectingtheMapleSyrup
Itisrecommendedstartingwithpuremaplesyrupwiththedesiredflavor.Thesyrupshouldthenbetested
forinvertsugarlevels.Themaplesyrupshouldhaveaninvertsugarlevelof0.5%to1.5%withalevelof
1.0%beingbest.Referencethedocumenttitled“InvertSugarTestingInstructions”foratestingprocess.
Lowlevelsofinvertsugarcancausethecandytohaveacoarsertextureandthesyrupismorelikelytostart
hardeninginthepanwhilecooling.Astheinvertsugarlevelsgohigherthemoldedcandytakeslongerto
harden.
MakingtheCandy
1. Chooseadayoranareawherethetemperatureisbetween68°Fand 72°Fwithahumiditybetween
40%and45%.Donotmakecandyonrainydaysordayswithhighhumidityunlessyoucancontrol
theenvironmentintheworkarea.
2. Makesurethe“pig”,troughandwormarecleanandfreeofanysugarresidue.
3. Youwillbefillingmoldsfromthespigotattheendofthetrough.Movethemachineuntilthespigot
ispositionedsoyoucanfreelymovethemoldsunderthespigot.Youmightfindplacingthemachine
ontheedgeofyourworksurfacewillgiveyouenoughspacetomovethemoldssoeachmoldcavity
canbefilled.
4. Placethe“pig”ontheheatsource.Useaheatsourceabletoevenlyheatasmuchofthebottomarea
ofthe“pig”atonceaspossible.
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5. Placeapotofwaterontoaheatsourcenearthe“pig”.Bringthewatertoaboilandcheckthe
temperatureoftheboilingwater.Theuseofadigitalthermometerisrecommendedforall
temperaturemeasurements(ex.Leaderordernumber:61005).
6. Closethespoutattheendofthe“pig”andpourbetween1gallonand1½gallonssyrupintothe
“pig”.CAUTION:Donotaddmorethanthe1½gallonstothepig.Overfillingcouldresultinspilling
hotliquidfromthe“pig”.
7. Starttheheatsource(s)underthe“pig”andheatthesyrup32°Fto34°Fabovethemeasuredboiling
pointofwater.Ifthesyrupstartstoboilover,controlitbyaddingasingledropofATMOS300
defoamer.DoNOTstirthesyrupwhileitisboiling.
NOTE:Watchtheheatcarefullyasitwilltendtorisequicklyasitreachesthefinishtemperature.
8. DoNOTstirormovethesyrupwhileitiscooling.Allowtheairtoflowaroundallpartsofthe“pig”.
Leavethethermometerinthesyrupandcooluntilitreachesthetemperatureneeded.Thefollowing
isaguidelineoftemperaturetostartstirringwiththemachineversusthetypeofcandy:
Temperature
(°F)
>200
175to190
<170
TypeofCandy
Hard
Medium
Soft
Notes
Goodforcrystalcoating
Canbehandledandcrystalcoated,goodhardnessforcustomer
Hardertohandle,goodcustomerappeal
9. Whenthetemperatureforstirringisreached,removethethermometerthencarefullytransferthe
“pig”tothe“pig”platformontheSippleSugarMakerandslowlyraisetheplatformand“pig”untilthe
lockinghingelocksinplace.Caution–thesyrupsolutionandthe“pig”willbehot.
10. Closethetroughspigotthenopenthe“pig”spoutuntilastreamofliquidapproximately1/8”in
diameterispouringintothetrough.Bringthelevelinthetroughuptoapproximately1/2”then
closethespigot.
11. Beginstirringbyturningonthemotorwiththeswitchlocatedonthecord.
12. Watchthespigotendofthetroughforachangeintheappearance.Thechangeshouldtakelessthan
3minutes.Themixwillbereadytodrawintothemoldswhen:
a. Itappearstobelighterincolor(lightbrown)
b. Thickerwithacream‐like(lesstransparent)look
c. Thesurfacewillbelessglossy.
13. Drawingintothemoldswillrequireexperiencewithworkingwiththemachineandtheliquid.As
youdrawofftheliquidintothemoldsopenthespigotfromthe“pig”toallowenoughliquidtoenter
thetroughtoreplacewhatisbeingdrawnoff.Youmustdrawoffataratepreventingthehardening
ofthematerialinthetroughorthetroughspigot.Youareworkingtowardshavingaconstantflowof
materialintothemoldsandliquidfromthe“pig”intothetroughuntilthe“pig”isempty.
NOTE:Twopeopleworkingtogetheratthispointwhenyouarelearningisagoodidea.
14. Placethefilledmoldsoncoolingrackstocoolforatleast3to5minutesthenremovethecandyfrom
themolds.
15. Whenthe“pig”isemptyclosethespigotattheend.Ifthematerialinthetroughhasbeencompleted
closethespigotattheendofthetrough.Shutoffthemotor.
16. RefertotheMaintenancesectionforcleaningthemachine.
SippleSugarMakerInstructions
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MAKINGMAPLECREAM
SelectingtheMapleSyrup
Itisrecommendedstartingwithpurelightergrademaplesyrupwiththedesiredflavor.Thesyrupshould
thenbetestedforinvertsugarlevels.Themaplesyrupshouldhaveaninvertsugarlevelof0.5%to3.0%
withalevelof1.5%beingbest.Correctlevelsofinvertsugarwill:
a. Increasesweetness
b. Increasethespreadabilityofcreams
c. Increasetheresistancetospoilageduetobacteriaandmolds
MakingtheCream
1. Makesurethe“pig”,troughandwormarecleanandfreeofanysugarresidue.
2. Placethe“pig”ontheheatsource.Useaheatsourceabletoevenlyheatasmuchofthebottomarea
ofthe“pig”atonceaspossible.
3. Placeapotofwaterontoaheatsourcenearthe“pig”.Bringthewatertoaboilandcheckthe
temperatureoftheboilingwater.Theuseofadigitalthermometerisrecommendedforall
temperaturemeasurements(ex.Leaderordernumber:61005).
4. Closethespoutattheendofthe“pig”andpourbetween1gallonand1½gallonssyrupintothe
“pig”.CAUTION:Donotaddmorethanthe1½gallonstothepig.Overfillingcouldresultinspilling
liquidfromthe“pig”whenraisingtheplatform.
5. Starttheheatsource(s)underthe“pig”andheatthesyrup22°Fto24°Fabovethemeasuredboiling
pointofwater.Iftheinvertsugarofyourmaplesyrupisbetween3%and4%ortheweatherisrainy
orhumidthenmakesureyouboiltotheuppertemperature.Ifthesyrupstartstoboiloveritcanbe
controlledbyaddingasingledropofATMOS300defoamer.DoNOTstirthesyrupwhileitisboiling.
NOTE:Watchtheheatcarefullyasitwilltendtorisequicklyasitreachesthefinishtemperature.
6. Leavethethermometerinthesyrupandrapidlycooluntilthetemperatureis75°Forless.Thebest
temperatureforsmoothcreamisabout50°F.DoNOTstirormovethesyrupwhileitiscooling.
7. Whenthetemperatureforstirringisreached,removethethermometerthencarefullytransferthe
“pig”tothe“pig”platformontheSippleSugarMakerandslowlyraisetheplatformand“pig”untilthe
lockinghingelocksinplace.
8. Closethetroughspigotthenopenthe“pig”spoutuntilastreamofliquidapproximately1/8”in
diameterispouringintothetrough.Fillthetroughabouthalffullthenclosethespigot.
9. Beginstirringbyturningonthemotorwiththeswitchlocatedonthecord.
10. Watchthespigotendofthetroughforachangeintheappearance.Thechangecouldtakefromafew
minutesto40minutes.Themixwillbereadytodrawintothemoldswhen:
a. Itappearstobelighterincolor(lightbrowntotan)
b. Thickerwithacream‐like(lesstransparent)look
c. Thesurfacewillbelessglossy.
NOTE:Youcanreducethetimerequiredforstirringbyaddingapproximately1/8teaspoonof
previouslymademaplecreamtothecooledsyrupinthetroughasyoubeginstirring.
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11. Todrawoffthecreamslowlyopenthespigotendofthe
trough.Asyoudoso,slightlyopenthevalveintheendof
thepigtoslowlyreplacethevolumeofcreambeing
drawn.
NOTE:Drawingintocontainerscanbeeasilydonewith
therightsetupanexampleisshowninthepictureonthe
left.Toweighthecreamasyoudrawitoff,setadigital
scaleunderthetroughspigotleavingenoughroom
betweenthetopofthescaleandthespigottoplacethe
container(s)youwillbeusing.Tarethecontaineronthe
scalethenopenthetroughspigotandfillthecontainer
untiltheweightisreached.
12. Immediatelycoverthecontainerandrefrigerate.
13. Whenthe“pig”isemptyclosethespigotattheend.Ifthematerialinthetroughhasbeencompleted
closethespigotattheendofthetrough.Shutoffthemotor.
14. RefertotheMaintenancesectionforcleaningthemachine.
MAINTENANCE
AFTEREACHUSE:
CleaningTheMachine
1. Removethe“pig”fromtheplatform.
2. Slidethetroughawayfromthemotorsothecouplingscanbeseparated.
3. Removetheslidegatefromtheendofthetrough.
4. Removethetroughwithwormfromthebase.
5. Removethewormfromthetrough.
6. Cleanthe“pig”,trough,worm,andslidegatewithhotwater.Cleantheexposedtipofthe
thermometerwithwater.Usewateronly.Makesureallcrystallinesugarresidueshavebeen
removed.
7. Asnecessary,wipedowntheremainderofthemachinetoremoveresidues.
PERIODIC
1. Inspectthe4‐waycouplingspiderforwear.Replacewhen“arms”arewornoraremissing.
2. Inspectthecouplingbetweenthewormandthemotor.Replacewhenwornordamaged.
FurtherInformation
Additionalinformationcanbeobtained:
SippleSugarMakerInstructions
Year:2014 Page:
9

Searchingtheinternetforthefollowingsubjects;CrystalCoatingMapleCandy,ShelfStableMaple
Cream,MapleConfections,MapleCream,MapleCandy,MapleSugar,etc.

BookssuchastheNorthAmericanMapleSyrupProducersManual.
FEEDBACK
Pleaseusethefollowinge‐mailaddress([email protected])tosuggestimprovementsor
entercommentsonthisdocument.Referencethedocumenttitleinyournote.Youmayalsocontact
LEADERCustomerService.
NOTES:
SippleSugarMakerInstructions
Year:2014 Page: 10
ATTACHMENT#1:OPERATIONALSUPPLIES,SPAREANDREPLACEMENTPARTS
ITEM
DESCRIPTION
LEADER
ORDER#
Digital
Thermometer
61005
DESCRIPTION/PHOTO
ITEM
DESCRIPTION
LEADER
ORDER#
FoodGradeGlycerin
DESCRIPTION/PHOTO
13052
ShamrockMold,
24cavity,1oz.
581048
PumpkinMold,15
cavity,2oz.
581394
PumpkinMold,
16cavity,1/3oz.
WitchMold,20
cavity,1oz.
581479
Jack‐O‐LanternMold,
20cavity,1oz.
581103
581102
GhostMold,20cavity,
1oz.
581516
MapleLeafMold,
8cavity,2oz.
581137
MapleLeafMold,12
cavity,1oz.
581138
MapleLeafMold,
72cavity,1oz.
581204
MapleLeafMold,20
cavity,1/3oz.
581243
ChristmasTreeMold,
16cavity,2oz.
581144
SantaMold,20cavity,
1oz.
581149
MapleLeafMold,
160cavity,1/3
oz.
581301
TreeMold,20
cavity,1oz.
581148
StarMold,20
cavity,1oz.
581151
BellMold,20cavity,1
oz.
581152
SnowmanMold,
20cavity,1oz.
581473
SnowflakeMold
581477
SippleSugarMakerInstructions
Year:2014 Page: 11
ITEM
DESCRIPTION
LEADER
ORDER#
LogCabinMold,
14cavity
581163
SmallApple
Mold,160cavity,
1/3oz.
581218
MoldRabbit,
Small,20cavity
581095
DESCRIPTION/PHOTO
ITEM
DESCRIPTION
LEADER
ORDER#
BucketMold,16
cavity,2oz.
581236
Applew/LeafMold,
30cavity,1/3oz.
581219
DESCRIPTION/PHOTO
X‐LargeRabbitMold,
4cavity
581135
SmallRabbit
Mold,160cavity
581160
LargeRabbitMold,36
cavity
581384
TurkeyMold,16
cavity,1oz.
581235
TurkeyMold,20
cavity,1/3oz.
581104
ChickenMold,20
cavity
581122
FishMold,16cavity,
1/3oz.
581268
TurtleMold,24
cavity,1/3oz.
581273
SmallBearMold
581366
LobsterMold,9
cavity
581390
ButterflyMold,20
cavity
581483
SippleSugarMakerInstructions
Year:2014 Page: 12
ITEM
DESCRIPTION
LEADER
ORDER#
FrogMold,20
cavity,1/3oz.
581494
DESCRIPTION/PHOTO
ITEM
DESCRIPTION
LEADER
ORDER#
MooseHeadMold,6
cavity,2oz.
DESCRIPTION/PHOTO
581521
Flowers&Leaves
Mold,20cavity
581465
DaisyMold,20cavity
581344A
MoldRose24
Cavity
581043
WeddingBell
Mold,20cavity,
1/3oz.
581518
HeartMold,60
cavity,7/8”
58F29
AmericanFlagMold,
20cavity,1/3oz.
581515
HeartMold,20cavity
581620
DoubleHeartMold,
160cavity,1/3oz.
58F42
DemoMold,15
cavity
58DEMO
VarietyMold,160
Cavity,1/3oz.
58V830
HomemadeLabel
100/roll
62071
Flat1/2lb.Box
5”X6”X1”
RectangularBox,2‐
3/8”X4‐1/4”X2‐
1/4”
5820
5821
Small1/4lb.Box5”X
4”X3/4”
5822
CandyBoxwith
Windowfor15
1/3oz.candies
5800
single
5800C
case
SippleSugarMakerInstructions
MapleSugarBox1lb.
5824
Year:2014 Page: 13
ITEM
DESCRIPTION
LEADER
ORDER#
MapleSugarBox
1/2lb.
5823
DESCRIPTION/PHOTO
ITEM
DESCRIPTION
LEADER
ORDER#
ColoredCandyBox,
1/2lb.,Red
DESCRIPTION/PHOTO
5818
ColoredCandy
Box,1/2lb.,Gold
5819
GoldCordwithbow,
10”
67034
CandyPapers
Ordernumbers
aslisted
58262oz.
58271oz.
58351oz.
58301/3oz.
58321/3oz.
58341oz.
58371oz.
58311/3oz.
58361/3oz.
Packagesof100
MapleCreamTubs
582106(½lb.)
5821081lb.)
582101(½
lb.)
PlasticCream
Jars
582103(½lb.)
582101C
(Caseof½
lb.qty.:
150)
582102(1
lb.)
GlassCreamJars
61012
NorthAmerican
MapleSyrup
ProducersManual
MakingMaple
Cream&Candy
(DVD)
582104(1lb.)
582104C(Case
of1lb.–qty:
12)
582102C
(Caseof1
lb.qty.:
125)
PolderDigital
Scale
582103C(Case
of½lb.–qty:
12)
62010(Hard
Cover)
62011(Soft
Cover)
62017
SippleSugarMakerInstructions
Year:2014 Page: 14
REPLACEMENTPARTS
ITEMDESCRIPTION
LockingHinge
ITEM
DESCRIPTION
LEADER
ORDER
#
ITEM
DESCRIPTION
BasewithMotor
5802
BasewithoutMotor
5803
Motor
5808
CordwithSwitch
55116
¾”Coupler
760085
Hinge
5812
RubberFoot
5817
LEADERORDER#
5813
LEADER
ORDER#
ADDITIONALREPLACEMENTPARTS
ITEM
DESCRIPTION
SippleSugar
Maker“Pig”
LEADER
ORDER#
DESCRIPTION/PHOTO
ITEM
DESCRIPTION
5804
LEADER
ORDER#
SippleSugarMaker
Trough
DESCRIPTION/PHOTO
5806
SippleSugar
MakerSlide
Gate
5807
SippleSugar
MakerWorm
5805
Coupling4‐Way
Spider
760090
⅜”Coupler
760086
SippleSugarMakerInstructions
Year:2014 Page: 15