Maple Sugar

A Cook’s Secret Advantage

Maple Sugar from Québec can come in the texture of sugar, icing sugar, or fruit sugar.

Also made in nugget form, this unique product replaces, in equal quantity, refined sugars in your recipes. Maple sugar’s distinctive yet delicate flavour goes well in both sweet and savoury preparations as it does in coffee and tea, of course.

Though its history is long, maple sugar is still relatively little-known to manyconsumers. It is made by boiling maple syrup and then cooling it at specific temperatures, followed by filtration to create crystals.

Maple sugar comes in a range of granularities, from the fine texture of icing sugar to nuggets and chunks. It is also compressed into blocks ready to be
grated. Today that is called Hard or Block maple sugar, country sugar or sucre d’habitant, like in the old days. Below, you can see examples of maple
sugar in different particle sizes.

Suggested Uses

  • Sprinkle on cookiesand cakes (instead of icing sugar). Ideal for whipping cream.
  • Cookies, fruit salads, ice cream.
  • Baking, pastry, sweets, use to taste.
  • Lining a mould.
  • Replaces refined sugar in all recipes.
  • In cocktails or to frost glasses.
  • Reduces bitterness or acidity of vegetables like rapini, artichokes, endives, and tomatoes.
  • Dry rubs for meats and fish.
  • All culinary uses, sauces, pastries.
  • Marinades.
  • Final garnish of cakes and desserts.
  • Ideal in baking, brioches, pannetone.
  • Baking, finishing dishes such as floating islands.

Discover more Maple products

Maple Water

Maple water is delicious just as it is, but it also blends beautifully with fruit. No surprise, then, that more and more maple water-based drinks with fruit flavours like cranberry, blueberry and lemon are hitting the market.

Hard Maple Sugar

Also called block maple sugar because of its compact form, it was highly prized by ancestors. Grate it over toast, French toast, etc.

Maple Taffy

Maple taffy is made by boiling maple syrup to concentrate it. During sugaring season the hot taffy is poured over snow to cool it and voilà! It’s ready to eat!

Maple Ambassador

Antoine Duchesne

Antoine Duchesne

Professional Cyclist

The Science Behind Maple

Researchers are learning about the natural composition of maple syrup and its potential benefits to human health. Find out what they know!