Maple Sugar
How to make easy maple sugar for a pure, minimally processed sweetener with the bold aromatic flavor of maple. Upgrades all your fall and winter baking.
Servings: 1.5 -2 cups
Calories: 11kcal
Equipment
- large heavy bottomed pot with tall sides
- high speed blender or food processor
- instant read thermometor
Instructions
boil
- Pour 2 cups pure maple syrup into a deep heavy saucepan. Bring to a strong boil (no stirring) over medium-high. The syrup will foam up quite high as it boils, so your pan needs to be nice and deep. Modulate the heat or move the pan on and off the burner to prevent boil-over.
- Let boil until the temperature reaches 260°F (about 20–35 min, but that can vary). Use a candy thermometer to monitor the temp very carefully, especially after it hits 240F. After 240F the temp can climb quickly, so keep aware and don’t walk away! The minute the temperature reaches 260F remove the pan from the heat.
crystalize
- Begin stirring the hot syrup (be very careful as it is extremely hot.) You don’t need to beat the life out of it ~ consistency is more important than force. It takes a few minutes, so be patient.
- By hand: pour the hot mixture into a stainless steel bowl and stir constantly with a silicone spatula, scraping sides/bottom, until the liquid crystalizes into a dry and sandy sugar.
- Stand mixer (stainless bowl + paddle attachment): beat on low to medium low speed, it will turn matte, then pasty, and finally crystalize into granules (2–5 min).
cool & process
- Spread on a baking sheet; cool 15–30 min.
- If you want a smoother or finer texture to your maple sugar you can pulse it in a food processor or high speed blender to smooth out the lumps.
storage
- Store: Jar airtight in a cool pantry. Don't refrigerate or freeze.
- To clean your pan don't try to scrub, simply fill with very hot water and the hardened bits will melt away.
Nutrition
Serving: 1teaspoon | Calories: 11kcal