Maple and Vermont go hand in hand, but the sweet stuff belongs on a lot more than just pancakes. Vermonters enjoy a long tradition of sneaking the traditional treat into almost everything. One way we do that is by turning sap to syrup and that syrup into granulated sugar.
Maple sugar is made by heating syrup to a certain temperature above the boiling point of water (we will leave specific prep details to the experts!) After it’s cooled, it’s stirred into sugar ready for a variety of uses. A quart of syrup will yield about two pounds of granulated sugar. We have whipped up some ideas for you! And we welcome yours as well!
BAKING: Substitute part of your white sugar with maple sugar.
MAPLE CINNAMON SUGAR TOAST: Toast your favorite bread, spread with butter, and sprinkle on some maple sugar and cinnamon.
COFFEE & TEA: You can’t go wrong.
OATMEAL: Sprinkle some on top.
PANCAKES, WAFFLES, & FRENCH TOAST: Add to your batter or use as a garnish on top.
MONKEY BREAD/CINNAMON ROLLS: Instead of cinnamon and sugar, use maple sugar.
YEAST BREADS: Feed your yeast maple sugar instead of white sugar. They’ll love it.
COOKIES & MUFFINS: Sprinkle some on top while you’re baking for a crunchy maple top.
GRANOLA & CEREAL: Add a little earthy sweetness instead of plain white sugar.
YOGURT: Just a spoon full of maple, helps the yogurt go down.
Buy your maple sugar today!