Description
Use it one-for-one anywhere a recipe calls for sugar, and everything comes out with a low maple note running underneath. Oatmeal, coffee, cookies, a rub for pork or salmon, or straight onto a grapefruit half.
It takes around forty gallons of sap to make one gallon of syrup, and a good deal more boiling to get from there to dry crystals – which is most of why a jar costs what it does. Harvested in Vermont, one of the oldest maple regions in the country.
Ingredients
Maple sugar.
Allergens
Free of all nine major U.S. allergens.
Certifications
Non-GMO Project Verified.
Storage
Store airtight, away from moisture. Maple sugar hardens if it gets damp; break up clumps with a fork or pulse it in a grinder.
