Is there anything better than sugar? Yes! MAPLE SUGAR! This sweet delight is the perfect addition to a cup of tea or as a substitute for granulated sugar. It’s simple and easy to do and a great way to tiptoe into the art of sugar work.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Boil a good grade maple syrup until it forms a soft ball (240F or 115C).
- Whip until almost cool.
- Pour into molds. This is then a regular form of maple sugar.
Notes
1. The syrup will begin to lighten in color when it begins to cool.
2. Do not whip until dry. You want it to still be pliable enough to press into the mold.
3. If you do whip until it is dry, just chip out into a bowl, run through a blender or food processer and you will have something similar to granulated or powdered sugar.