A Step-by-Step Guide to Making Granulated Maple Sugar at Home

A Step-by-Step Guide to Making Granulated Maple Sugar at Home

Ingredients

  • Pure maple syrup

Equipment

  • A large, heavy-bottomed pot
  • A candy thermometer
  • A wooden spoon
  • A food processor (optional, for finer sugar)

Instructions

Step 1: Boil the Maple Syrup

  1. Pour the maple syrup into a large, heavy-bottomed pot. The larger the surface area, the better, as this allows for faster evaporation.
  2. Attach a candy thermometer to the side of the pot to monitor the temperature closely.

Step 2: Reach the Crystallization Temperature

  1. Heat the maple syrup over medium-high heat, stirring occasionally to prevent it from scorching at the bottom.
  2. Allow the syrup to boil until it reaches about 260°F (126°C). This is beyond the soft-ball stage of candy making and close to the hard-crack stage. At this temperature, the syrup will start to crystallize.

Step 3: Cooling and Stirring

  1. Once the desired temperature is reached, remove the pot from the heat.
  2. Allow the syrup to cool for a few minutes. As it begins to cool, stir vigorously with a wooden spoon. The syrup will start to lose its glossy appearance and become more opaque.

Step 4: Crystallize the Sugar

  1. Continue stirring as the syrup cools further. As it approaches room temperature, it will begin to crystallize into sugar. The more you stir, the finer the granules will be.

Step 5: Drying the Sugar

  1. Once fully crystallized, spread the sugar out on a baking sheet to dry out any remaining moisture. This may take a few hours to a full day, depending on humidity levels.

Step 6: Processing to Desired Fineness (Optional)

  1. If a finer sugar is desired, once the granulated maple sugar is dry, you can pulse it in a food processor to the desired consistency.

Storage

Store the granulated maple sugar in an airtight container at room temperature. It can be used as a direct substitute for granulated cane sugar in recipes or as a sweetener for foods and beverages.

Tips

  • Ensure accurate temperature control to avoid burning the syrup.
  • The more vigorously and frequently you stir the syrup as it cools, the finer the texture of the final sugar.

This method transforms maple syrup into a versatile sugar that retains the rich, distinctive flavor of maple, adding a gourmet touch to your cooking and baking.

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