Maple sugar is created when the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple toffee. Once almost all the water has been boiled off, all that is left is a solid sugar. This is usually sold in pressed blocks or as a translucent candy. It is difficult to create as the sugar easily burns and thus requires considerable skill. It was the preferred form of First Nations peoples as the sugar could easily be transported and lasted a long time. It is today used to flavour some maple products. Maple sugar is about twice as sweet as standard granulated sugar.
