Step 1

Place maple syrup in a heavy bottomed deep pan, such an an enameled dutch oven.

Step 2

Bring the syrup to a boil over medium high heat. Cook until it reaches 255 to 265 degrees F (or 45 to 50 degrees above the boiling temperature of water at your elevation).

Step 3

Turn off heat, and either begin stirring immediately or wait until the syrup cools to around 200 degrees F. Either way, stir by hand or using a stand mixer until the thickened syrup forms into granules.

Step 4

Sift the sugar through a fine mesh strainer for more even maple sugar granules.

Step 5

Store the maple sugar in a tightly sealed jar at room temperature and it should keep indefinitely.