Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup.Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose.Maple sugar was the preferred form of maple by Native American peoples as the sugar could easily be transported and lasted a long time. Blessing of the Bay, the second ocean-going merchant ship built in the English colonies, carried maple sugar from the Massachusetts Bay Colony to New Amsterdam as early as 1631.
It can be used as an alternative to cane sugar. Maple sugar is about twice as sweet as standard granulated sugar.
Living Tree Maple Sugar is produced by David Marvin, a family farmer in Vermont David presently serves on the boards of Shelburne Farms, University of Vermont College of Agriculture, Vermont Conservation and Housing Board, Vermont Sustainable Jobs Fund, Vermont Studio Center, Northern Forest Center, Vermont Maple Industry Council and the International Maple Syrup Institute. He is a past chair of the Vermont Land Trust, Vermont Natural Resources Council, Vermont Maple Promotion Board and has served on numerous other state, civic and industry boards and commissions.
In recognition of his service and accomplishments, he has received the Vermont, New England and National Outstanding Tree Farmer of the Year, the Vermont Maple Industry Council Maple Person of the Year, the Lamoille County Forest Steward of the Year, and in 1995, received the Lifetime Sugarmaker Award from the Vermont Sugarmakers’ Association, is a farmer inductee into the Vermont Agricultural Hall of Fame, and received the 2008 International Maple Syrup Industry Leadership Award from the International Maple Syrup Institute.
Living Tree Maple Sugar has: NO artificial colors. No artificial flavors. No high fructose corn syrup. Nothing is added.
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