Pure Maple Sugar

Maple sugar is what you get when you keep boiling maple syrup past the syrup stage until the water is gone and it crystallizes. Ours is made entirely from our own syrup, so the only ingredient is maple.

Use it anywhere you would use brown or white sugar: in coffee and tea, on oatmeal and toast, in cookies, muffins, breads and rubs. When a recipe calls for one cup of cane sugar, use two thirds of a cup of maple sugar.

The 4 oz shaker has a flip top for the table. The 8 oz and 2 lb bags are for the pantry and the baker. Store it sealed at room temperature; if it clumps, a few seconds in the food processor brings it back.