Even though we make maple syrup at our homestead, it is never enough. It takes about 40 gallons of sap to make a gallon of syrup. It takes hours of time, lots of heat, a lot of boiling and sometimes a few fights with the wildlife (like bears and deer) that like to pull sap collection tubes out of the trees.
So, we are grateful that we found this organic maple sugar to help out when we can’t get enough. It is a granulated sugar and shelf stable for long term storage.
Just mix this with a little water for syrup for hotcakes or sprinkle a little on a dish of steel cut oats.
One of our favorite breakfasts is to grind buckwheat and white wheat grains to make into hotcakes and top them with maple syrup and fresh made butter. -OH MY, IS THIS GOOD!
This maple sugar is also good on baked winter squash or pumpkin.
Here’s a little bonus: When substituting white sugar with maple sugar, only use about 1/2 to 3/4ths the amount you would typically use. Plus, maple sugar has naturally occurring minerals like potassium.
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