We make our maple sugar with pure, organic maple syrup. In olden times, maple syrup was boiled down into sugar to make transporting it easier. That’s why we use terms like “sugar shack” and “Sugar Makers” to describe maple syrup producers today.
To make maple sugar, we start with pure Organic maple syrup. We boil the syrup down until almost all the water is gone. I have only set a pan on fire once! Remove the bubbling syrup from the heat and mix it quickly until it turns to granulated sugar. It is really fun to do in small batches, but beware it can burn out the motor in your kitchen aid. What you have left is a granulated pile of sugar, minerals and vitamins. Check out this video on how to make maple sugar at home.
Maple sugar is a great substitute for processed white sugar in all of your baking, and 1:1 substitute for sugar in your coffee or tea.
Golden Delicate Sugar: Made from Golden Delicate Syrup, this sugar has a delicate or rich maple flavor and is a great option for chefs and bakers who want to use organic sugar, but don’t want to have much maple flavor in their recipes. Most maple sugar is this grade.
Medium Amber Sugar: Made from Medium Amber syrup, it has a slightly coarser texture and a stronger maple flavor that often carries through in your recipes.
Note: Making maple sugar from dark robust syrup often goes poorly (burning, boiling over, catching the kitchen on fire, etc), so we do not offer dark sugar at this time.