A friend gave me some maple sugar ~ a by-product from his maple syrup making. I think it's from the crystals that form in the process and then he pulverized it. It's vacuum sealed tight, so I'm not sure exactly the texture, but I think it's ultra fine, almost like powdered sugar. It's only about 12 ounces, but I'm wondering if it would lend something special to... something special ??? I don't want to waste it (or other ingredients) on an "experiment". I was thinking maybe in beer making??? Or maybe just sticking it in a jar with a sliced vanilla bean to make Chantilly cream during the holidays. Does anyone have experience with it or any other ideas?
You can sub it for brown sugar in most recipes. It is excellent as the sugar in topping for fruit crisps, especially those with apple or pear. Use it in baked apples.
According to The Maple Syrup Cookbook, maple sugar granules are larger than those of refined sugars, which can cause cakes to crack. It advises whirring maple sugar in a food processor before baking cakes with it. It sounds like yours may already be fine enough, but keep it in mind.
Maple sugar is also a good inclusion in rubs for salmon, poultry, or pork, and in salad dressings using apple cider vinegar.
Here are some recipe titles from that cookbook. They involve syrup and/or brown sugar, which can be subbed with maple sugar. If you want the details of any of them, sing out:
Maple walnut oat muffins
Maple bran muffins
Maple cream scones
Spiced maple pears
Maple bread pudding
Winter squash spoonbread
Sweet potato and bacon bisque
Maple-glazed chicken wings
Lemon basil salad dressing
Beet and pear relish
Maple-vinegar roaasted pork tenderloins
Ham steak in rum raisin sauce
Rich maple short crust (for bar cookies/cheesecake)
Coffee chip cookies
Upside-down skillet pear tart
Buttermilk maple spice cake
Tawny maple cheesecake
Maple mocha pudding
I will start a "cooking with maple" thread on Home Cooking and put it there. Note that the book's recipes are for syrup so you would have to adjust if using maple sugar. The general rule is a half cup of maple sugar = a cup of maple syrup but since syrups vary in intensity, err on the low side. Taste and adjust as necessary.