How to Reconstitute Maple Sugar to Make Maple Syrup

To making maple syrup, the trees are tapped for their sap.

Maple sugar starts as a thin sap harvested from maple trees. The sap is heated to evaporate the water until what remains is 66 percent sugar, to make maple syrup. Further evaporation removes almost all the water, leaving just the maple sugar, which is shaped into blocks or ground to make sugar. According to Pennsylvania State University, American Indians were the first to make maple sugar, and they taught this craft to European settlers. The advantages of maple sugar are that it has a longer shelf life than maple syrup and can be used as a substitute for other sugars in cooking.

Things You'll Need

• 1 cup maple sugar
• 1 or 2 cups of water
• Saucepan
• Syrup pitcher

Instructions

1. Combine 1 cup of maple sugar and 1 cup of water in a saucepan and stir over medium heat until all the sugar melts. This makes a medium thick syrup.

2. Allow the syrup to cool. Pour it in your syrup pitcher and store in the refrigerator when not in use.

3. Combine 1 cup maple sugar and 2 cups of water for a thinner syrup. Stir over medium heat until the maple sugar completely dissolves. Allow to cool and store in the refrigerator.

Tips & Warnings

• If you want a very thick syrup, you can melt 2 cups of maple sugar in 1 cup of water. It is likely to crystallize again, but you can simply reheat it before serving.

• Maple syrup is a natural growing medium for bacteria or mold at room temperature. To prevent spoilage, keep the syrup in the refrigerator when not in use. To avoid developing mold, make small amounts; it's easy enough to make more when you run out.

References

• University of Vermont: Maple Syrup
• Pennsylvania State University: In Pennsylvania, It's Time to Make Maple Syrup
• University of Minnesota Extension: Homemade Maple Syrup

Resources

• "The Maple Sugar Book"; Helen and Scott Nearing; 2000