Maple sugar is a traditional sweetener made by boiling down the sap of sugar maple trees (Acer saccharum) until the water evaporates, leaving behind solid sugar crystals.
This practice dates back to Indigenous peoples in North America, who were the first to develop methods for collecting and processing maple sap. They used maple sugar as a primary sweetener long before the introduction of cane sugar by European settlers.
Maple sugar became a staple in early American cuisine, valued for its long shelf life and rich flavor. Today, it is still used in baking, cooking, and as a topping for foods like oatmeal and pancakes. Its distinct caramel-like taste makes it a prized ingredient in confections and specialty foods, especially in regions where maple syrup production is prevalent, such as Quebec and New England.