Sugarbush Hill Maple Sugar Shakers
For many decades in the late 1800’s – 1930’s maple syrup was converted in maple sugar for easier storage and preservation. The term maple sugar’in originated then as there was more maple sugar produced than maple syrup. We make our own maple sugar from our syrup by boiling syrup to very high temperatures and then stirring vigorously. The product goes from a liquid maple syrup to a solid with virtually all moisture removed, initially looking like wet brown sugar, in fact it becomes a lovely sweet maple sugar when graded through a large stainless steel sieve.
Can be used for baking, cooking or add to fruit, yogurt or oatmeal.
Only available in smaller size now 165ml