Vermont Maple Sugar is also known as bulk maple sweeteners, granular Vermont maple sugar, bulk maple sugar, or dry maple sugar. It is made with sap harvested from maple trees.

The maple sap is made into syrup by boiling off water, which increases the sugar content. It takes approximately 10 gallons of sap to make one quart of maple syrup, and one quart of syrup to produce about 2 pounds of granulated maple sugar.

Vermont Maple Sugar is popular with seasoning companies; manufacturers of gourmet nuts and sauces; and breweries.

Flavor Profile

Maple sugar is about twice as sweet as cane sugar, with maple syrup’s distinctive woodsy flavor.

How To Use

Use Vermont Maple Sugar when making Apple Pie Fries with Caramel Dipping Sauce. Vermont Maple Sugar is delicious sprinkled on Baked Apple Cider Donuts. It makes a great substitute for the regular sugar in Homemade Eggnog or the granulated molasses in Cherry Balsamic BBQ. Blend into softened butter for compound maple butter and use it to top steaks and baked sweet potatoes, or slip under chicken skin and roast. Use at a 1:1 ratio as a substitute in any recipe that calls for sugar. 

Vermont Maple Sugar is terrific in rubs, barbecue sauces and marinades, frosting, cakes, cereals, cookies, oatmeal, pancakes, waffles, and yogurt. 

Pair Vermont Maple Sugar with apples, pears, pumpkin, cinnamon, nutmeg, clove, cranberries, pork, onion, sage, bacon, rosemary, and bourbon.