($122.20 kg)
A good alternative to refined sugar
A lower glycemic index than traditional sugar
An organic product, rich in antioxidants
Ideal in yogurt, coffee and all your sweet/savory recipes
YOU were you familiar with maple syrup ? Maple sugar is a sweetener derived from maple. It has a distinctive flavor: notes of hazelnut and caramel that add a touch of indulgence to recipes. This fine maple sugar It dissolves easily. You can therefore use it to sweeten your drinks and to give an original touch to your cocktails.
Stir it into plain yogurt or cream cheese to sweeten them. It's suitable for pastries, breads, and even savory dishes. It will add a smooth texture and a touch that's both delicious and surprising.
100% Original% natural, maple sugar Maple sugar is obtained by heating maple syrup until the water it contains evaporates. The resulting paste is then cooled to specific temperatures to crystallize. It has the same sweetening power as commercially available sugars and sweeteners. However, it has the advantage of being less refined than some, making it a healthy alternative for those who are mindful of their diet. Maple sugar is also available in other forms: solid, granulated, in flakes, etc.
This Canadian brand specializes in maple syrup products. This particular product is offered in a fine powder form. It comes in a resealable, airtight container with a zip closure. The 227g size is perfect for one or two people who regularly consume a small amount of sugar. This product is entirely produced in Canada, where the maple syrup used in its production also originates. It is certified organic by ECOCERT Canada.
Fine maple sugar Prestige Maple Products is also available in other sizes on our website (227 g, 454 g, 1 kg). Also discover maple sugar flakes or maple sticks from the same brand.
Specific References
Quebec fine maple sugar is maple syrup cooked to crystallisation and ground into a fine powder. Amber colour, texture like brown sugar but with a deep caramel and woody taste. The Quebec alternative to refined sugar, swap cup for cup in all your recipes.
Maple syrup is the liquid, viscous form. Maple sugar is the same product but crystallised — the water has fully evaporated. So more concentrated in flavour, handier for cooking without adding liquid. Ideal in baking when you want maple flavour without changing the moisture of your recipe.
Keep it dry, at room temperature, in its bag or an airtight jar. Moisture makes the powder clump up — no big deal, break it up with a spoon or pestle. Use: 1 cup maple sugar = 1 cup white sugar in any recipe. Adds an instant caramel note.
No major allergens: gluten-free, lactose-free, nut-free, egg-free, vegan. Health-wise, maple sugar keeps the minerals from the syrup (manganese, zinc, calcium, iron) — far more nourishing than refined white sugar. Slightly lower glycaemic index too. Still sugar — use in moderation.
Our baker's secret: swap 1/3 of the white sugar for maple sugar in a cookie recipe = subtle maple flavour and unmatched golden crispness. Also great sprinkled on yoghurt, in coffee, on strawberries. The signature sugar of Quebec cooking — always in the cupboard.
To make 1 kg of fine maple sugar, you need about 175 litres of maple sap, slowly boiled down, crystallised and ground — a substantial job. Artisan production in Quebec, sea-shipped from Canada. You're paying for a noble sugar from Quebec terroir, not a generic brown cane sugar.
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