A good maple sugar recipe is a treat. Granulated maple sugar is just like white sugar, but it’s a bit softer and has a maple flavor.
We love maple syrup and even more so when it’s homemade. Because the length of the season is determined by the weather, some years there is a bigger yield than others. When production is high and we can make a lot, I feel a little freer with it and make things such as maple candies and granulated maple sugar.
We love to bake with maple sugar and use it as a crumble topping for muffins and strudel. It adds a maple twist when stirred into coffee and tea and is fantastic when used with other spices to make a dry rub for proteins.
Early March is the normal time of year to tap. The temperatures must be below freezing overnight and above freezing during the day. The cycle of freezing and thawing is what gets the trees flowing. During that time, collecting sap and boiling down are done daily.
How to Make Homemade Maple Sugar
Yield: 2 cups finished maple sugar
Supplies & Ingredients
- 2 cups 100% pure maple syrup, grade A or B
- stainless steel pot with tall sides (I use a 5-quart pot)
- wooden long-handled spoon
- candy thermometer
- parchment paper-lined cookie sheet
Directions
To make the maple sugar recipe, you’re essentially overcooking the syrup without burning it.
Pour syrup into the pot and bring it to a boil; don’t stir at this point. You will boil it for 10 or more minutes.
Watch the boiling syrup to make sure it doesn’t boil over.
Use a candy thermometer to test the temperature of the syrup. Once it reaches 45 to 50°F above the boiling point of water where you are located (this varies depending on your elevation), remove the syrup from the heat and begin stirring vigorously with a wooden spoon.
I usually have help on hand for the stirring portion of the maple sugar recipe, as it does get tiring. Stirring takes multiple minutes and will become more difficult as the syrup cools and hardens.
Spread the sugar out on a parchment paper-lined cookie sheet and allow it to cool completely before storing it in an airtight container.
Maple Sugar Recipe: Tips
- When using finished maple sugar, substitute maple sugar at a 1:1 ratio for white granulated sugar.
- Be sure to test the candy thermometer for accuracy before beginning this recipe.
- Be mindful not to splatter any hot syrup on yourself; it hurts!
- Don’t take your eyes off the boiling syrup. It quickly boils over and burns.
- If you have a stand mixer with a paddle, you can use it for the stirring portion of the recipe. Set the mixer to low and mix for about two minutes, until the sugar is granulated.
Frequently Asked Questions
Can you make maple sugar from store-bought maple syrup?
Yes. As long as the syrup is 100% pure maple syrup, you can make maple sugar using the same process described above.
Why did my maple sugar turn hard or clumpy?
Maple sugar can harden if it isn’t stirred enough during cooling or if moisture is introduced during storage. Break up clumps with a food processor or sieve.
What grade of maple syrup is best for making maple sugar?
Both Grade A and Grade B (or dark robust syrup) work well. Darker syrup produces a stronger maple flavor.
How long does homemade maple sugar last?
Stored in an airtight container in a cool, dry place, maple sugar can last indefinitely, much like granulated sugar.
Can maple sugar be used the same way as white sugar?
Yes. Maple sugar substitutes 1:1 for white granulated sugar and adds a subtle maple flavor to baked goods and drinks.
Making maple sugar at home is a simple, rewarding way to preserve the flavor of the maple season. This maple sugar recipe transforms pure maple syrup into a versatile, shelf-stable sweetener that brings rich maple taste to baking, beverages, and everyday cooking year-round.
This maple syrup recipe article was written for Hobby Farms magazine. Click here to subscribe.
