Homemade Maple Sugar Recipe

A Maple Syrup Product to Use Year-Round

by Stephanie Thurow
PHOTO: Fudio/stock.adobe.com

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.

Maple Sugar Recipe

Yield: 2 cups finished maple sugar

Supplies & Ingredients

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  • 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


To make the sugar, 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 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.

Side Notes

  • 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.

This maple syrup recipe article was written for Hobby Farms magazine online. Click here to subscribe. 

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