Make your own maple sugar with one single ingredient, heat, and a bit of elbow grease. Learn how to transform pure maple syrup into unrefined maple sugar.
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How to Make Maple Sugar

Make your own maple sugar with one single ingredient, heat, and a bit of elbow grease. Learn how to transform pure maple syrup into unrefined maple sugar.
Cook Time15 d
Stirring Time10 d
Total Time25 d
Course: Pantry
Cuisine: American
Keyword: maple sugar
Servings: 48 tablespoons
Calories: 18kcal

Ingredients

Instructions

  • Determine your target temperature for converting maple syrup into sugar (boiling point of water for your elevation, plus 50-60˚F).
  • Clip your candy thermometer to a large saucepan. Adjust so it reaches deep into the pot.
  • Pour the maple syrup into the pot and bring it to a boil over medium-high heat. Don't stir, but monitor the pot and stir only if the maple syrup threatens to boil over. Adjust the heat if your boil is too strong.
  • Boil the maple syrup until it darkens in color, reduces to about half its volume, and the thermometer reads 50-60˚F above the boiling point of water. For us, this is around 270˚F.
  • Once the syrup reaches the target temperature, remove the pot from the heat and place on a cutting board to cool down.
  • When the temperature cools to 200˚F, start stirring briskly with the wooden spoon.
  • Continue stirring until the maple syrup lightens and eventually transforms into granulated sugar, about 10 minutes.
  • Sift out the larger chunks and use your food processor to break these up into smaller particles.
  • Store the maple sugar an airtight container in a cool place. Substitute the same amount of maple sugar for regular sugar called for in your recipes.
  • Makes about 2 pounds (3 cups) of granulated maple sugar.

Nutrition

Serving: 1tablespoon | Calories: 18kcal | Carbohydrates: 5g