Maple sugar is pure maple, in dry form. It is made by boiling maple syrup until it is almost completely devoid of water, then stirring while it cools to further dry and granulate. We sift the sugar into three sizes. The fine size is a drop in replacement for table sugar. Medium is perfect for ice cream and cupcake sprinkles, as well as chips in oatmeal. The coarse “crumble” is snack size, and good for cookie decorating, or for adding to granola. In terms of food chemistry, maple sugar is similar to cane or beet sugar in that it the primary sugar is sucrose.