Long before bottled syrup, the Abenaki — the Indigenous people of what's now Vermont — made their maple into a dry sugar, the form that kept well and traveled light. Ours follows that older form: pure Vermont maple, taken one step past syrup and carried to a darker color until the water cooks off and it crystallizes into a dry, amber sugar. Taking it dark concentrates the flavor — a deep, full maple that tastes close to the syrup it came from. It measures and sprinkles like granulated sugar and dissolves into anything warm, carrying that full maple through whatever it sweetens. One ingredient, nothing added — just Vermont maple, dried to a crystal.

Suggested Uses

Baking — Swap it in for up to half the sugar in cookies, muffins, or a coffee cake; dispersed in the batter it bakes through cleanly and gives the crumb a deep maple flavor.

Maple Glaze — Stir 2 tablespoons into a little mustard or balsamic and brush over pork, chicken, or salmon in the last few minutes over moderate heat; add it late so the maple sets into a glossy coat instead of scorching.

Oatmeal and Breakfast — Sprinkle 1–2 teaspoons over oatmeal, yogurt, or roasted apples off the heat; it melts in slowly with a clean maple sweetness.

Coffee, Tea, and Lattes — Stir 1–2 teaspoons into a hot cup where it dissolves fully, finishing a coffee or chai with a rounded maple note.

Maple Spice Blend — Mix with cinnamon, nutmeg, and a little clove for a sweet-spice blend to dust over French toast or baked squash, or to fold into a streusel.

Whipped Cream and Custards — Whisk a tablespoon into cream before whipping, or into a custard base before baking; it dissolves smooth and threads maple through the finish.

Granola and Baked Oats — Toss 3–4 tablespoons through oats and nuts before baking; in the oven's moderate heat it clings and crisps the clusters with maple flavor.

Ingredients: maple sugar