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Maple sugar is the sugar obtained from the juice of the sugar maple. By drilling the trunks, the juice is obtained, from which maple syrup is first formed by evaporation. With further evaporation, the sugar crystallizes. Partly slightly grainy to powdered, this sugar is ideally suited for sweetening drinks and pastries.
Can be used for sweetening muesli, baked goods, creams and wherever it can dissolve well, or serves with its taste on the surface. However, not suitable for caramelizing!
The granulated maple syrup with its caramel & liquorice notes is wonderful for sweetening drinks, desserts, cakes and pies and also rounds off spicy dishes wonderfully.
Maple sugar, when purified, corresponds to ordinary sugar in terms of its composition and properties. The smell is reminiscent of liquorice/caramel. However, it is not suitable as a crème brulée sugar. Under strong heat, the sugar first begins to "pearl", after which it burns immediately.
Maple sugar is the sugar obtained from the sap of the sugar maple. By drilling the trunks, the sap is obtained, from which maple syrup is first produced by evaporation. With further evaporation, the sugar crystallizes.
100 g
1481 kJ
354 kCal
0.2 g
0.2 g
0.03 g
90.9 g
90.9 g
0.1 g