Learn how to make maple sugar at home and you’ll never again wonder where to buy maple sugar or pay an obscene amount for it.
Here’s how to make maple sugar at home. You can use it in recipes in place of crazy-expensive, paleo-friendly, store-bought maple sugar. Or you can swap maple sugar for granulated sugar 1:1 in just about any recipe. Making it’s not difficult or tricky or fearsome in any way. It’s actually ridiculously simple. All you need is maple syrup, a pan, and a little patience.–Renee Schettler Rossi
Why Learn How To Make Maple Sugar?
There’s no denying that store-bought maple sugar is pretty pricey, but then so is the maple syrup that’s necessary to make it. We see the value of this recipe not just in financial terms but rather that part of the beauty is you can still use maple sugar in recipes even when it’s not always possible to find it locally seeing as maple syrup is far more accessible than maple sugar. The other part of the beauty? The simple satisfaction derived from making maple sugar on your own just because you can.
Special Equipment: Candy thermometer
How To Make Maple Sugar Recipe
- Quick Glance
- 15 M
- 45 M
- Makes about 1 1/2 cups
- 2 cups (16 ounces/475 milliliters) pure maple syrup (opt for a light, not dark, maple syrup)
- 1. Pour the maple syrup into a sorta high-sided, heavy-bottomed saucepan and crank the heat to medium-high. As the syrup heats, it will begin to bubble vigorously. If the hot, sticky, bubbling syrup gets perilously close to the edge of the pan, stir with a long-handled wooden spoon and the bubbling will subside. Boil until the syrup reduces to about half its original volume and turns darker in color and thicker in consistency and reaches 257°F to 262°F (125°C to 128°C) on a candy thermometer or deep-fry thermometer, which is the hard ball stage in candy making. This should take about 20 minutes. As the syrup cooks down, you may have to tip the pan periodically to fully immerse the bulb of your thermometer in the syrup to get an accurate temperature reading.
- 2. Once the syrup reaches the requisite temperature, remove the pan from the heat and start stirring vigorously with a wooden spoon. Continue to stir until the syrup lightens and thickens in texture and eventually becomes granulated and similar in look and feel to light brown sugar, about 5 minutes. The transformation from liquid to granulated sugar happens really quite quickly. (You could opt to use your stand mixer or a hand mixer, but it goes surprisingly quickly when you beat it by hand. Trust us. And just think how toned your arms will be if you switch back and forth between right and left!)
- 3. Sift the maple sugar through a strainer to remove the larger clumps, then toss those larger clumps into your food processor and whir until they become granulated. Then mix this back into the other maple sugar. Store the maple sugar in an airtight container at room temperature and use it 1:1 in place of granulated white sugar in almost any baking recipe. (And, because we know you’re staring at the dirty pot and dreading having to wash it, here’s an easy technique for cleaning up. Simply fill the pan with water and set it over medium heat. The warm water will turn the sugar back into its liquid state, making cleanup a cinch.)
Big Batch Maple Sugar Variation
- To make a super big batch of maple sugar, follow the recipe above but use a 32-ounce (950-milliliter) bottle of maple syrup and a stock pot. You’ll end up with about 3 cups (420 grams) maple sugar.
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