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.