Granulated sugar is arguably the most famous sweetener in the whole world. It is used not merely by individuals with a sweet tooth but by almost everyone in this planet. After maple syrup was born, it was later loved and consumed by most people and perhaps for this reason also other variations of the maple products are popularized as well to satisfy the public’s sweet craving, maple sugar included. Far from the first demonstration of the maple syrup that is primarily performed by the native Indians to teach their early British and Canadian settler friends, the maple product has gone a long, long way. It does not only thrive inside the houses of those village people but rather to almost every house hold in the most parts of the world. How such sweetened delights adds spices to your daily life is an understatement and given the current advances of technology it will not be surprising to meet other maple variations but for now let us take a look how a scoop of this sugar should make a difference every time you pour it anytime, anywhere.
How is maple sugar made?
While cold winter nights drive the sap to return to its roots, spring that happens usually between February and April does otherwise, to give out sustenance on the rising leaves. When this occurs, tapping shall begin too. Tapping a maple tree requires that a hole be drilled in a likely upward manner so as to turn aside sap from drawing together right to the hole, thereby leading the stem to freeze and rupture. This sap may be collected traditionally through the use of pails or canvass bags hanged directly to catch the dripping sap and then sent to the sugar house for processing or contemporarily, through the aid of pipes and pipelines, where in the sap is directly dripped through a channel of pipes that connects the sugar house to the orchard. The process of turning this sap into what we know now as maple syrup begins. The course of action entails high temperatures, as the maple tree juice are transported from heat pan to heat pan, leading to the employment of evaporation, wherein fluid contents of the sap disappear due to the high temperature up until there is sixty six percent of sugar content is present to the sap leaving a condensed gooey substance instead that is otherwise popularly known to your breakfast table as maple syrup. Preceding the heat process the concoction is thickened which later turns into granulated substances known as maple sugar.
If you ever get thee wonderful chance of witnessing how this sweetened wonder has been made, look around you. Sugar makers will be more than just happy to show you how hardworking, resourceful and innovative they’ve been to produce your maple sugar. From the planting of the trees to the harvest of the sap, it entails a lot of careful hand work to bring you such product. Yes machineries, take a great amount of labor nowadays to bring you this kind of sugar but it is the sugar makers who watch them closely for best results. Their perseverance alone is more than enough reason for this sugar to be sweet.
The Story of Maple Sugar
Maple sugar is made when the sugar maple’s sap is boiled longer than needed to make maple syrup. When most of the water from the sap has evaporated all that will remain is solid sugar. They are usually sold in pressed blocks, and it is the preferred form of Native Americans ever since because sugar blocks can be easily transported and can be stored and can last for a long period of time.
Native Americans call maple sugar as ‘sinzibukwud’. It is their staple and basic
seasoning even before the time European settlers arrived in the continent. They use it to give flavor to their food such as grains, vegetables, stews, and berries.
Various Native American tribes that live in the northern part of America, particularly Vermont, started making maple products from the sap they had collected from sugar maple trees long ago. They used drills made from stones formed into sharp picks to tap the trunks of the sugar maples. They would start tree tapping in early spring when the ice starts to melt; the sap, which was frozen inside the tree during winter, would also start to thaw when the warm summer sun begin to appear.
They used wooden buckets to collect the sap from the tree and used clay pots to cook the sap and turn it into maple syrup, butter, and sugar. About 30-40 gallons of sap is needed to make about a gallon of maple syrup. This, in turn, will be further boiled to make around three quarts of sugar.
All-natural Sweetener: Uses for Maple Sugar
Maple sugar, the crystallized and granulated form of everyone’s favorite sweetener, is made from the pure sap of sugar maple trees. After the sap is boiled longer than needed to make maple syrup and when the most of the water from the sap has evaporated, what will be left is solid sugar. It is further cooked to achieve the granulated form.
It is a great healthier alternative to standard white sugar. Since maple sugar is made from pure sugar maple sap, nothing is added to create its sweet flavor. Apart from being rich in calcium, potassium, and iron, it is also a hundred percent fat free. Its nutritional values and antioxidant components have not been lost in processing the food unlike in white sugar production, this making maple syrup a healthier way for everyone to indulge their sweet tooth without worrying on the extra calories!
Maple sugar can be used in every way one uses white sugar. It can be used to sweeten a cup of coffee or tea, a bowl of cereal, a serving of oatmeal, a slice of toast, or a cup of ice cream for extra doze of sweetness. It can also be used in baking muffins, cinnamon rolls, fritters, granola, cookies, bread pudding, brownies, cakes, and even bread! It is also great with baked beans and baked potatoes.
Using maple products as sweetener started with the aboriginal Americans before the arrival of English settlers in the continent. It was their staple and only condiment and they used to add flavor to almost all of their food.