Maple Sugar

As a matter of fact, maple sugar was the preferred form of maple by First Nations/American Indian peoples, as it could easily be transported and lasted a long time. Used as an alternative to cane sugar, this sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, maple sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. Furthermore, maple sugar contains around 11 calories per teaspoon, where cane sugar, brown sugar and coconut sugar contain anywhere from 15-18 calories per teaspoon