Maple Sugar


When my parents came over for lunch a few weeks ago, my mother, who knows me oh-so-well, brought me a cute little jar of maple sugar from Quebec. It is made by a company called Les Sucres du Quebec, which makes a variety of maple-based products.

I love, love, *love* maple syrup, and I’d never had maple sugar before, so I was very intrigued, and it’s delicious! It’s crystallized like muscovado sugar, but the crystals are more fragile and collapse faster in your mouth. The maple flavor is distinctly present and yummy. Add to this the very special taste of things given to you by your mom, and you’ve got the perfect topping!

So far, I’ve had it mostly with yogurt, using my technique of layering – not mixing – to keep the texture intact : sprinkle a thin layer of sugar, eat the few spoonfuls of yogurt thus flavored, re-sprinkle a layer on the remaining yogurt, etc. (Please tell me I am not the only one out there elaborating yogurt-eating techniques?) I have to try it on buttered toast and crepes, too.

The closest things I had ever tasted to this were maple fondants, those cute soft candies shaped like little maple leaves, imported from Canada. They were entirely too sweet for me though, it felt like eating a spoonful of sugar – and coming from me, that has to tell you something! Now that I think about it, maybe they were meant to be nibbled on alongside a cup of tea, to balance the sweetness?

The other Sucres du Quebec products all sound really good (a butter, a jelly, hard candy, lollipops, as well as syrup and the aforementioned fondants ), and are sold at the Lafayette Gourmet store in Paris.

  • Renee

    ooh, the maple sugar sounds wonderful! I can imagine them sprinkled on warm oatmeal (I usually sprinkle demerara sugar on my breakfast oatmeal for a nice sweet crunch – which I kind of eat like the way you eat your yogurt ; ) ) – I think it will taste even better with the maple sugar. wish I can get my hands on some : (

  • Renee – aaaah, you have perfected an oatmeal eating technique, then. *That* makes me feel better! :)

    You’d certainly love this with your oatmeal. Altough I must say I’m no fan of oatmeal myself – unless it’s in cookies…

  • i miss maple syrup. :(

  • Wena – no maple syrup in Malaysia?? What, are they trying to ruin your life or something?? :) But you’re going to NY soon if I understand correctly – they have maple syrup there!

  • Sylvie

    Je suis bien contente que le sucre d’érable te plaise autant ! et très fière de figurer dans ton blog !

  • Valerie

    Hi Clotilde,

    Want you to know that I am often checking in on your site even though I don’t post comments. I am so thoroughly impressed!!! Anyway, to the point…

    I love maple. And those little maple leaves confections you mentioned are not too sweet for me, so that tells you how wicked my sweet tooth is. I have never had maple sugar, but have seen baking recipes that call for it. I have always been tempted to order maple sugar in order to make those delicious-sounding recipes…

    (valchemist from the Cooking Light BB)

  • Val – It’s so nice to see you here, I’m glad you like the blog! Maple sugar must be great in baking too. But I just have this precious little jar, so I’m making the most of every single crystal! But if you can get it in larger quantities for a reasonable price, I say go for it! What kind of recipes did you have in mind? Lemme guess… cookies?

    Maman – Oui, il me plaît beaucoup ce sucre! Et je pensais bien te faire plaisir en en faisant la star d’un post! :)

  • Val

    I have seen recipes for all kinds of baked goods, but now I can’t remember what all they were. I do know there were some Maple Shortbread Cookies and Mapledoodles (like Snickerdoodles) that sounded yummy to me. I bet you could make a mean Maple Fudge with maple sugar replacing the regular sugar in a standard fudge recipe.

  • Kim

    I made maple creme brulee for Thanksgiving dessert this year, and I only wish it had more maple flavor. It was pretty subtle. The recipe called for grade B maple syrup, which I couldn’t find, so I ended up using grade A. I just got the Dean & Deluca catalog in the mail yesterday and they carry a grade B maple syrup. Might be worth a try for a more pronounced maple flavor.

    You could do a brulee topping with maple sugar; I bet that would be deeply flavored and terrific.

  • Kim – I saw your post about Maple Crème Brûlée, and it did sound excellent. The maple sugar would also *look* delicious caramelized on top, I think…

  • Caroline

    Clotilde, this post reminds me of something we do here in America and Canada with maple syrup. I’ve never tried it myself, but it always sounds delicious and fun: maple snow candy. And they say they eat it traditionally with dill pickles – maybe that’s the trick to eating the fondants!

  • Caroline – Thanks for pointing me to that recipe, it sounds like a fun project! And I would *never* have thought to eat this with dill pickles, what an intriguing pairing, I’ll have to try that!

  • jane

    would you be able to give me the link to the maple sugar again? The one you have doesn’t seem to work… thanks!

  • Jane – Unfortunately I don’t have an alternate address for this company. Maybe the website is simply down temporarily and will go up again in a few days?

  • Just discovered your blog and absolutely love it, enjoy it and look forward to my reading every day. I’ve started with Sept 2003 and read a month’s worth of entries each evening.

    I’m new to this blogging protocol so my apologies if this is not appropriate commentary. As a proud Canadian, may I suggest checking out these websites for a little more info on Canadian maple – truly to die for delicious!

    We do maple on pancakes, combine maple with ham,pork, salmon steaks, maple with apples and cranberries in everything from oatmeal to pies, cakes, pour it over decadent vanilla ice cream (high cream content)and it will change your life… particularly if you add a fudge brownie and/or high quality dark chocolate syrup! and walnuts!

  • Mel

    Greetings from Eastern Canada :)
    I had a more general question for you but decided to post on the ‘maple’ page because we’re just east of Quebec and tap our trees too :) I live in in New Brunswick. I’ve been enjoying reading about French culture and approaches to food & eating and would love to adopt many of the traditions. I was wondering what simple dishes one might make to take to work with them. I know snacking b/w meals is frowned upon so what do you incorporate into a lunch at work that would keep you feeling full until dinnertime? Many don’t have the luxury of an extended lunch hour here; 1 hour at the most. I’m not a fan of reheating things on anything other than a stove which we don’t have in the workplace & eating out daily isn’t budget friendly! Thanks in advance for your opinion, I LOVE your site & hope to pick up the cookbook very soon.
    Cheers from the North,

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