How to Make Maple Sugar

Making your own maple sugar beats store-bought maple sugar and you can swap maple sugar for granulated sugar in any recipe.


2 cups of pure maple syrup, opt for a light not dark maple syrup


1. Pour the maple syrup into a high side, heavy bottom saucepan and turn the heat to medium-high. As the syrup eats it begins to bubble. Stir with a long handled wooden spoon and the bubbling will subside. Boil the syrup until it reduces to half its original volume and turns darker in color and thicker somewhere between 257°F to 262°F on a candy thermometer. This is the hardball staging candy making. It will take about 20 minutes. As the syrup cooks down to the pan periodically to fully immerse the ball of your thermometer in the syrup to get an accurate temperature reading.

2. When the syrup reaches the temperature, remove the pan from the heat and stir vigorously with a wooden spoon. Stir until the syrup lightens and thickens and texture and becomes granulated and looks and feels like brown sugar, about five minutes. This transformation from liquid to granulated sugar happens quickly. You can also use a stand mixer or a hand mixer.

3. Sift the maple sugar through a strainer, which removes the larger clumps and toss them into your food processor until they become granulated. Mix this back into the other maple sugar. Store the maple sugar in an airtight container at room temperature and you can use it in place of granulated white sugar 1 to 1 in any baking recipe. An easy tip for cleaning a dirty pot is simply fill the pan with water and set it on medium heat. The warm water turns the sugar back into its liquid state, which makes cleanup easy.

If you want to make a big batch of maple sugar follow the recipe above but use a 32 ounce bottle of maple syrup and a stockpot. You will end up with about 3 cups of maple sugar.