Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy.[1] Once almost all the water has been boiled off, all that is left is a solid sugar.[2] By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose.[3] This is usually sold in pressed blocks or as a translucent candy.[4] It is difficult to create as the sugar easily burns and thus requires considerable skill.[5] It was the preferred form of First Nations/Native American peoples as the sugar could easily be transported and lasted a long time. It was once called 'sinzibukwud'.[6][7] It is today used to flavor some maple products, such as Mallett's Maple Pepper, and can be used as an alternative to cane sugar.[8] Maple sugar is about twice as sweet as standard granulated sugar.[9]
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