The final boil is done on the stove in the house. The candy thermometer gives me some indication of how close I am to getting syrup which is at approximately 225 F. or when it starts to foam. At this point, if not watched carefully, it can boil over very quickly. Usually I turn down the heat and let it boil for a few minutes longer just to intensify the colour and therefore the maple flavour. Then I let it sit to cool off a bit before filtering into another container where it's left to sit for a few days. This allows any sediment to settle on the bottom and makes the final filtering quicker.
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