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Mount Cabot Dry Maple Sugar is always made from our finest early season syrup, which contains the optimal invert sugar ratio to crystallize into these fine granules. Dry sugar has a light mouthfeel and sweetness that offers nuanced flavor without the overpowering saturation of processed white sugar or brown cane sugar.
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Dry Maple Sugar is made by heating and further concentrating our best pure maple syrup, then beating the sugar as it cools to form small powdery crystals and some large chunks. The sugar mixture is then worked through a grate by hand to form an evenly granulated finished product, which is then hand-packed into each hand-labeled jar.
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Pure Maple Syrup, concentrated from USDA Certified Organic maple sap, produced solely on the slopes of Mount Cabot. Vegan. Free of gluten, dairy, and preservatives. No added sugars.
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Dry Maple sugar is just that - a dry, shelf-stable granulated sugar similar to but lighter than brown cane sugar. It may cake or harden over time, and is best kept out of direct sunlight.
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Use it as a 1:1 brown sugar substitute in any recipe, from pancake batter to cookie dough. Use it in the dry rub on your meat cuts destined for the slow-cooker, or sprinkle it evenly as a topping on any desert. The light granulated form lends itself to even distribution.
