Maple sugar

Sugar made by boiling maple sap until almost all the water is gone, then stirring it into granules.

Maple sugar: A bowl of golden-tan maple sugar granules next to a small pitcher of maple syrup
  • Baking ingredients and additives
  • Canada, United States

Maple sugar is the most concentrated form of maple. Sap is boiled past the syrup stage to about 45°F (25°C) above the boiling point of water, then stirred as it cools so it crystallizes. It has a strong, caramel-maple flavor.

It can replace granulated sugar one-for-one in many recipes, though it costs much more, so it's often used as a finishing sugar on cookies and oatmeal.

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Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Maple sugar (Q402587), Wikidata