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\r\n\r\n \r\n <!-' + '- user info -' + '->\r\n \r\n \r\n  | \r\n \r\n\r\n \r\n\r\n Mod \r\n \r\n \r\n | \r\n � | \r\n \r\n\r\n \r\n Join Date: Apr 2009 \r\n Location: USA \r\n \r\n \r\n Posts: 4,609\r\n \r\n \r\n \r\n \r\n \r\n \r\n | \r\n \r\n \r\n <!-' + '- / user info -' + '->\r\n | \r\n
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\r\n <!-' + '- / icon and title -' + '->\r\n \r\n\r\n <!-' + '- message -' + '->\r\n \r\n \r\n \r\n Quote: \r\n \r\n \r\n \r\n \r\n \r\n Originally Posted by Cookie\r\n  \r\n
\nWhat is maple sugar? Never heard of that...
\n \r\n \r\n | \r\n \r\n \r\n \n \n \r\n Quote: \r\n \r\n \r\n \r\n \r\n Maple granulated sugar is 100% pure maple. It is produced by boiling pure maple syrup to approximately 270� farenheit to concentrate the sugars and as it cools it is stirred from liquid solution into pure maple granulated sugar.
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\nPure maple granulated sugar is the perfect natural substitute for sugar in any recipe. From sprinkling over your cereal or yogurt to sweetening up carrots and sweet potatoes, granulated maple sugar will find endless applications in your kitchen. It is sweeter then cane sugar, so you really only need to use half as much! 4oz Jars to 40lb bags.
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\nFrom Ochef site:
\nQ. What is a substitution for maple sugar? My recipe calls for 1-1/4 cups of maple sugar.
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\nA. While grocery store shelves groan with (not particularly good) maple syrup substitutes, there is really no practical substitute for maple sugar. Maple syrup is the sap from maple trees that undergoes evaporation until it is about 30% to 35% water. If the sugarmaker continues the evaporation process, he or she next gets maple honey (with a thicker consistency), maple butter (which is thick and spreadable), and, once almost all the water has been evaporated, maple sugar.
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\nMaple sugar is about twice as sweet as granulated white sugar. It also browns more quickly, and, of course, imparts much more flavor than white sugar. Using white sugar � and doubling it to get the same amount of sweetness � for your recipe does not seem very practical. If we were faced with your dilemma, we would use a cup of granulated or light brown sugar (or a combination of the two) and half a cup of maple syrup, remembering to reduce some other liquid in the recipe by about 1/4 cup. That\'s assuming there is some other liquid in the recipe, and that you do have maple syrup on hand.
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\nMaple sugar is not impossible to obtain; there are a number of Web sites offering maple products, including sugar, where it appears to average about $10 a pound.
\nAnd for the record, the "maple-flavored syrup" in the grocery store is primarily corn syrup with 1% to 3% real maple syrup added, while "pancake syrup" or any other generic-name syrup is usually flavored with imitation maple extract. Pure maple syrup costs a great deal more than these imitators, but to many people is worth it.\r\n \r\n | \r\n \r\n \r\n \r\n Quote: \r\n \r\n \r\n \r\n \r\n \r\n Originally Posted by saved1986\r\n \r\n I will try that this week substituting some coconut oil for the butter. \r\n \r\n | \r\n \r\n \r\n  \r\n \r\n <!-' + '- controls -' + '->\r\n \r\n \r\n \r\n  \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n <!-' + '- / controls -' + '->\r\n | \r\n
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I could go for a piece of that with my coffee right now! Yum yum yum! And I don\'t usually like sweet things in the morning~
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