Granulated Maple Sugar

$4.95 Save $-4.95
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Highlights

  • Single-ingredient: made only from pure maple syrup (no cane sugar)

  • Flavor profile: clean maple-caramel with a warm, natural sweetness

  • Fine granules that sprinkle, mix, and bake like white sugar

  • Easy 1:1 swap in drinks and many bakes

Description
We take pure maple syrup and gently cook and churn it until it crystallizes into delicate, granulated maple sugar—no additives, no dyes. Use it anywhere you’d use white or brown sugar for a subtle maple depth that makes everyday recipes taste handcrafted.

Ingredients
100% Pure Maple Syrup.
(No artificial flavors, colors, or preservatives. Naturally dairy-free & gluten-free.)

Size & Storage
Sealed jar. Store cool and dry. Maple sugar is hygroscopic and may firm if exposed to humidity; if it clumps, break apart with a spoon or pulse briefly.

How to Use 

  • Coffee/tea: 1 tsp per 8 oz, adjust to taste

  • Oatmeal & yogurt: 1–2 tsp per serving

  • Veg & sides: dust on acorn/butternut squash, sweet potatoes, baked beans

  • Baking finishes: sprinkle over muffins, cookies, and cake frosting

  • Rubs & glazes: blend with salt/spices for pork, salmon, or carrot glaze

Substitution Guide

  • White sugar → Maple sugar: start 1:1 by volume; for a lighter maple note, use ¾ cup maple sugar per 1 cup white sugar.

  • Brown sugar → Maple sugar: use 1:1, and if you want the molasses chew, add 1–2 tsp molasses per cup of maple sugar.

  • Moisture/Color: maple sugar is dry and light tan; watch browning and consider reducing bake temp by ~25°F if edges brown too fast.

Allergen Note
No gluten or dairy ingredients.

 

Famous Recipe — Catskill Sugar Shack Carrots

Perfect with our Granulated Maple Sugar.

INGREDIENTS

  • 1 lb carrots (coins or sticks)

  • 1 1/2 Tbsp olive oil

  • 1 1/2 Tbsp Granulated Maple Sugar

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tsp apple cider vinegar (to finish)

  • Pinch of thyme (optional)

DIRECTIONS

  1. Preheat oven to 425°F.

  2. Toss carrots with olive oil, maple sugar, salt, and pepper.

  3. Spread on a parchment-lined sheet; roast 20–25 minutes, flipping once, until caramelized and tender.

  4. Toss with vinegar and thyme; serve warm.