As Emma explained in a post introducing maple sugar a few years ago, you shouldn't substitute maple sugar for white sugar completely in a recipe. The flavor will be pretty strong (and it would be an expensive decision since maple sugar is on the pricey side!). Instead, start by subbing 1/3 to 1/2 of the white sugar for maple sugar and see how you like the flavor. Take it from there the next time you bake up your favorite recipe.
Read Emma's Piece: Good Product: Maple Sugar
More on Natural Sugars: A Few Favorite Sweeteners by 101 Cookbooks
More On Getting Away From White Sugars: Sweeter Still by Sarah Britton for Bon Appetit
Other Great Uses:
1. Coffee and Tea: Using maple sugar in coffee or tea is a great way to impart a subtle maple flavor into your morning joe.
2. Your Morning Oats: There are days when I feel like maple sugar came about solely to join winter morning oats. Sprinkle a spoonful on top of your favorite oatmeal in the morning for a really warm maple sweetness that beats white sugar in complexity any day.
3. Pancakes and Waffles: I've done a few things here. I'll use maple sugar in the batter itself, but more often than not, I sprinkle it on top as more of a garnish. If the pancakes or waffles are hot off the griddle, the maple sugar will melt a bit and, if you use a little butter, it becomes a very merry maple/butter marriage.
4. Granola: I don't use added sugar when I make granola, but I do use maple syrup, and I'm eager to try cutting back a little on the syrup and trying maple sugar as an ingredient. Has anyone had any luck with this?
5. Warm Grain Bowls: If you do warm bowls of quinoa, millet, or couscous in the morning, maple sugar is a dream sprinkled on top. I'll often roast a few apples or chop a couple of ripe pears and in no time, a dreamy breakfast is made.
6. Yogurt: Maple sugar in yogurt is my new favorite snack. With very little of the sugar, you'll have a lovely, complex maple flavor.
How have you used maple sugar in the kitchen?
(Image: Megan Gordon)