Other Maple Products

Granulated maple sugar is the most common and versatile product made from maple syrup. Because it has no available water, it is shelf-stable and will never separate or mold. It can be stored indefinitely at room temperature, and with proper packaging and moisture control, it won't loose its granular nature. It can be reconstituted into maple syrup of any density and from there converted into any of the other maple confections as well. Because of this storability and versatility, chefs and bakers find maple sugar very easy to use. Maple sugar can replace brown or white sugar in recipes on a one-to-one basis by volume or by weight. It enhances the flavour of baking and savoury dishes and is valued by many people for its natural, sustainable origin. By the way, Cosman & Webb organic maple sugar can be purchased online here.

Maple butter, also referred to as maple cream or maple spread, may sound like it contains dairy products, but in fact it's made from 100% pure maple syrup. The technique involves additional concentration and evaporation, quick cooling, stirring, and finally packaging at room temperature. Maple butter is light in colour with a smooth, creamy texture, and can be used on toast, bagels, muffins, pancakes, or in combination with other baked goods and sweets. Maple butter is an all-natural product comprised mainly of sugars, but, like maple syrup, it has other important nutrients such as amino acids, proteins, organic acids, minerals (calcium and potassium being the most prevalent) and trace levels of some vitamins. Maple butter should be kept in the freezer for long-term storage, and in the fridge after opening in order to prevent separation.

Maple candy is made by boiling sap past the point of becoming maple syrup, but not so long as to become maple butter or maple sugar. When the syrup reaches a temperature of approximately 112 °C (234 °F) – at which point it shouldn't be stirred or it will form grainy crystals (that is, maple sugar) – it is poured into molds or directly onto clean snow, where the cold causes it to quickly harden. Once sufficiently hardened, the candy can be popped out of the molds or picked up off the snow with a wooden stick and eaten. The higher the temperature at which the initial syrup is boiled, the harder the candy will be. A low-temperature boil will produce something more like soft maple taffy.

Maple water, also known as maple sap, is a more locavore-friendly beverage than its competitor, coconut water. Maple water contains a small amount of naturally occurring sugar –  4 grams per 8.5 ounces (approximately half as much as coconut water) – and trace minerals, including calcium, potassium, manganese, and magnesium. Maple water is only available for a short period of time each year, and doesn't stay fresh for very long. Several years of work were put into finding a way to sterilize and preserve maple water for a shelf life of at least one year, and now it is most often pasteurized before packaging. People enjoy maple water as a hydrating drink after exercising and playing sports, but it can be used in many different ways: as coffee or tea water, in cocktails to add a hint of sweetness and maple essence, or in cooking water to give depth and subtle flavour.