WHAT IS IT?
Pure maple sugar is the sugar that makes maple syrup sweet. It is basically maple syrup minus the water. It has a similar look and texture to brown sugar and a maple flavor.
WHY USE IT?
It has all the nutritional and health benefits of pure maple syrup: vitamins, minerals, low glycemic index, numerous antioxidants; also, no chemicals, preservatives or additives. It is not bleached or refined. The unique texture and flavor make it great for baking. Many people who are allergic to white table sugar or corn syrup can safely use maple sugar.
HOW DO WE MAKE IT?
We heat pure maple syrup(the only ingredient) to 252-260 degrees F. (If you try making it, be EXTREMELY careful. Boiling, foamy syrup at this heat will cause third degree burns almost instantly.) The hot syrup is stirred constantly in a Hobart mixer. When the syrup reaches room temperature, it will be a supersaturated sugar solution. As it cools and stirs, sugar crystals start to form and the syrup becomes cloudy, then it thickens to the consistency of wet cement. Then the sugar crystal formation really takes over. Crystal formation generates heat, so at this stage, a noticeable burst of steam comes off the mixing pan. The sugar then breaks into a powder that is sifted, allowed to air dry, is resifted and packaged.
HOW DO YOU USE IT?
Use pure maple sugar like you would either regular white or brown sugar. Sweeten coffee, tea, hot cereal, sprinkle on buttered toast, use it in baking or in fruit smoothies. Maple sugar will melt in the oven and form a nice maple glaze on ham, squash, fish, etc.(just keep an eye on it so it doesn’t burn)
If kept dry, maple sugar has an indefinite shelf life. Just keep it in a dry cupboard or drawer.