Small clumps of maple sugar that don’t make it through our sifter. Average sugar clump size ranges from course sand to quarter inch pebbles.
Maple sugar is a great replacement for white sugar. Whether you’re looking for an unprocessed sweetener or just want to add a subtle maple flavor, this is the sweetener for you.
Made from 100% Grade A Maple Syrup. Note – All maple sugar has a consistency similar to brown sugar. Small soft lumps may appear, simply apply light pressure and they should crumble. This is due to a small amount of required residual moisture, over dried maple sugar forms hard clump and should be avoided.
No chemical/organic herbicide/pesticides are used producing this sugar. The plastic jug is 100% BPA free and sealed for safety. No artificial flavors, preservatives or dyes.
- 100% pure, all natural, maple sugar
- Made in the USA from pure Grade A maple syrup
- Sustainably harvested from our Pennsylvania hardwood forests
- No chemicals, preservatives, artificial flavors, colors, or other additives
- Solar powered equipment and energy saving reverse osmosis/steam recapture systems keep our resource use to a minimum
- Family owned and operated by a half dozen people
- Nova maple sugar is not made with syrup blended from hundreds of questionable farms. It is not repacked by a large corporation that doesn’t even make its own syrup
Are the pebbles the same as the candy, but just odd bits?
The pebbles are more like hardened balls of maple sugar, rather than candy pieces.
If these we mixed into pancakes batter and they cooked, do you know if they’d retain any crunch or would they simply dissolve? Thanks.
They may not be crunchy, but as long as you don’t overmix they will stay intact and be what we like to refer to as ‘little sugar bombs’.
Have you ever done any distilling using your maple sugar or syrup? If so, what did you make and how much of your products did you use?
We have not, but we have a friend who has been using our syrup to brew beer as well as some wholesale customers that are using our maple sugar to experiment with developing some new alcoholic beverages.