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How to make maple sugar?
To make maple sugar, the syrup is simply cooked longer: the syrup thickens and forms a granular substance that is worked with a big wooden paddle. The Native Indians used to make huge quantities of it that they would store to flavor their food over the coming year.
Granulated maple sugar from Québec can have the texture of table sugar, icing sugar or fructose. Available also as nuggets, hard maple sugar for grating and smooth maple sugar for crumble. This unique product can be used, in equal quantities, as a substitute wherever recipes call for refined sugars.
Nicknamed country sugar, home sugar or sap sugar, these hard maple sugar blocks can be the flavourful foundation of your cooking creativity.
True connaisseurs love it as a garnish, grated on French toast, toast and pancakes. Some also put a light dusting of maple sugar on desserts or even meat and poultry dishes, adding the subtle taste of maple.
Granulated sugar from Québec can have the texture of table sugar, icing sugar or fructose. It is also found in the form of nuggets. This unique product can be used, in equal quantities, as a substitute wherever recipes call for white or brown sugar. The distinctive yet delicate flavour of granulated sugar works beautifully in sweets (pastries and fruit desserts, for example as well as in savoury dishes or in tea and coffee.
Photo: Érable du Québec
Collaboration: Federation of Quebec maple sugar producers
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