Homemade maple syrup made easy

You just love granulated maple sugar in yogurts, pancakes, coffees, pastries and dessert decoration. With a drier texture than soft sugar, it perfectly enhances the taste of a sauce and is particularly appreciated for glazing meat. The granulated maple sugar is obtained by boiling the maple syrup up to 123.9 °C and stirring the mixture at the end. This article will allow you to discover simple steps to make maple sugar, from the maple syrup, in your kitchen.

In the depths of Canadian forests, pure maple syrup is one of the delights of nature. A legendary product, it was discovered by the Indians. The latter bequeathed this know-how to the European pioneers, who greatly appreciated this product with a unique sweet taste. Maple, Canada’s national emblem embodies both the spring resurrection of nature and the indispensable ornament of the Canadian landscape. Beyond its reputation, Quebec maple syrup represents friendliness and pleasure.

Did you know that early Canadian settlers met almost all their sugar needs with maple trees on their lands? When the country was in its infancy, cane sugar was an expensive import and only the rich could afford to use it every day. The white sugar was preserved for special occasions, and again, when it was possible to have them. To fill this gap, savvy pioneers installed faucets on as many maples as possible to collect the sap and boil it into pure maple sugar for cooking.

Maple sugar is a divine substitute for standard white sugar. Although we still enjoy maple syrup today, it is possible to make maple sugar to get a taste of pioneer life in your own kitchen. This derivative of maple syrup is obtained by a slow cooking of the maple syrup until obtaining a solid texture. It is then crushed and sieved to the desired particle size. Here are six easy steps to transform maple syrup into maple sugar.

 1. Choose your syrup

Any category of maple syrup can be processed into maple sugar. A clear Grade A amber is slightly easier to treat, but it is also usually more expensive.

 2. Gather your utensils

With your syrup, you will need:

  • A thick-bottomed pot with high rims;
  • Half a tablespoon of butter;
  • A candy thermometer;
  • A stand mixer.

    If you do not have a stand mixer, an electric hand mixer or even a wooden spoon and a bowl with high edges will do the trick.

 3. Boiling

  • First, rub a large strip of butter inside the pot, along the edges. This prevents your syrup from boiling over the edges and everywhere.
  • Pour the maple syrup into the pot, making sure it fills no more than a third of the pot.
  • Heat over high temperature and attach the candy thermometer to the side of the pot.
  • Boil the syrup until it reaches 123.9 degrees Celsius.

4. Mixture

  • Once the syrup is at the desired temperature, pour it into your mixing bowl and start stirring.
  • This step is easy with a stand mixer, but if you use a spoon, it would be better to have a partner on hand to relay when you are tired. 
  • Continue to mix: the syrup will become creamy, and then it will begin to send you small puffs of steam.
  • Finally, the sugar will become granular. Once you have a fine, fluffy and off-white sugar, you’re done.

The granulated sugar can be divided into 3 main sizes. The finer, similar to white granulated fine sugar. The medium, slightly bigger and the the biggest can have considerably bigger pieces.

You will also find hard maple sugars in various forms, some called crunchy maple.

5. Store the sugar

  • Allow the sugar to cool completely, then store in an airtight container.
  • A pot with a waterproof lid would do.
  • The sugar is stored at room temperature indefinitely.

6. Time to taste!

Congratulations! Your granulated maple sugar is ready and you can use it in the same way you use white sugar, but its rich flavor is particularly delicious in coffee and pies.

Because it is so fine and fluffy, it is ideal for sweets with a creamy texture like creams or puddings, and it is used very well for a cake with a fine crust.

You can even make a maple flan using maple sugar for cream and maple syrup instead of caramel for garnish.

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