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How To Bake With Maple Sugar

Alternative sweeteners are filling the baking aisle shelves and substituting the space in recipes where granulated sugar used to be. Amongst those natural sweeteners, you may come across maple sugar. But when it comes to creaming and whisking, how do you use maple sugar in baking? The single ingredient sweetener is a versatile flavor enhancer, and you can approach it as a flavoring tool that’ll fit in next to the vanilla extract in the spice cabinet!

What is maple sugar

Maple sugar is as simple as it is wholesome. Made by boiling and dehydrating the pure, native sap collected from wild maple trees, it’s a handcrafted product filled with essential nutrients. Think of it as “dry maple syrup”. It delivers the flavorful dimensions of that silky pour of liquid gold without the extra moisture. Which, if your kitchen is stocked with Bundt pans and parchment paper, means maple sugar will be a pantry mainstay.

There’s a menu worth of dish to create from a one-pound bag of maple sugar, and they’re not all reserved for after-dinner specialties. Maple sugar’s uses stretch far beyond the bag. Sprinkle over oatmeal. Swirl a spoonful into tea. Whisk into tangy marinades. But, we must admit, there’s nothing quite like the natural sweetness that lends itself to desserts.

Fun Fact: the Native Americans initially used sap to make maple sugar, which is why the modern day maple producer is referred to a sugar maker!

Desserts may not have always been as decadent as the creemees that swirl into our waffle cones every summer, but sweetness has been integral to New England since the Native Americans first boiled maple sap into maple syrup, and then further into maple sugar. It’s a timeless ingredient that finds its place on modern plates. And so, we can’t help but to bake.

Nutritional benefits of maple syrup products

When we confront sweeteners, we’re often met with an absence of nutrition. However, maple syrup products actually have nutritional value.

Is maple syrup better for you than sugar? According to the USDA Nutrient Database and Canadian Nutrient File, maple syrup contains riboflavin, manganese, zinc, magnesium, calcium and potassium. And it has a higher antioxidant value than cantaloupe and tomatoes.

Because pure maple syrup has zero additives, it’s a sweetener that can do more than blanket pancakes.

How to use in baking

For recipes that don’t require much more than a few tablespoons of sugar, maple sugar is a prominent replacement that will have diners scooping seconds.

Substitute maple sugar for granulated sugar on a 1:1 basis. Its sweetening ability will lend a subtle flavor to a platter of chocolate chip cookies. Biscuits, bread, scones, and pie fillings all gain a robust benefit from the swap without compromising texture because maple sugar doesn’t add any excess moisture to a recipe.

But we understand that baking recipes can call for upwards of a cup, and you may like to savor your bag. If a recipe calls for more than 1/2 cup of sugar, you can substitute a portion of the called for sweetener to still include that robust flavor.

The switch is simple, and with just a spoonful you’ll be on your tastier baking.

Recipes to get you started:

Maple Sugar Whipped Cream
Maple Buttermilk Biscuits
Apricot Scones
Maple Caramel Sauce
Maple White Bread