Okay, so I’ve been seeing this maple sugar powder stuff all over the place, and I finally decided to give it a shot. I mean, who doesn’t love maple syrup? Figured this had to be good.
Getting Started
First things first, I grabbed my ingredients. Obviously, I needed some maple syrup. Make sure it’s the real deal, not that pancake syrup stuff. You really want that pure maple flavor.
I also grabbed a baking sheet and some parchment paper. I’ve learned the hard way that parchment paper is your best friend when it comes to anything sticky.
The Process
- I preheated my oven to a super low temperature, like 200°F (93°C). The key here is low and slow.
- Then, I lined my baking sheet with the parchment paper. No sticking allowed!
- Next, I carefully poured the maple syrup onto the parchment paper, spreading it out into a thin, even layer. It’s kind of like making candy, but way easier, I think.
- I popped the baking sheet into the oven and… waited. And waited. This part takes a while, like several hours, but good things come to those who wait, right?
Checking and Stirring
I checked on it every hour or so. I didn’t want it burning, but I did want it to dry out completely. As the water evaporated, the syrup started to crystalize around the edges. I use a spatula stirring the syrup.
I continued baking and stirring until the syrup completely dried.
The Final Touches
After a few hours when it became totally dried out, I took the baking sheet out of the oven, let it cool down a bit,I had some seriously crunchy, crystallized maple sugar, and it all became a little solid block.
The last step of process, I transferred it all into a food processor, I blitzed it for a few seconds until I had a nice, fine powder. You could probably also use a mortar and pestle if you’re feeling old-school.
The Result
And that’s it! Homemade maple sugar powder. It smelled amazing, and it tasted even better. I sprinkled some on my oatmeal this morning, and it was chef’s kiss. I’m already thinking about all the other things I can use it on… pancakes, waffles, cookies, maybe even in my coffee? The possibilities are endless!
