Comments on: Maple Sage Breakfast Sausage (Show #411)

By: Dawn

Dawn — Fri, 05 Jan 2007 19:29:27 +0000

Ooops…I got cut off. Maple sugar is only about 8% water I believe (so 92% sugars and solids). It also contains a good bunch of potassium, calcium, & Vitamin A. This site has lots of good info: http://www.answers.com/topic/maple-syrup. If you use syrup in a recipe rather than sugar, you are adding a lot of extra water to the recipe that you have to adjust for.

By: Dawn

Dawn — Fri, 05 Jan 2007 19:05:53 +0000

The biggest difference between maple syrup & maple sugar is the moisture. Syrup is about 66% sugar, with the remainder being water. (maple sap on the other hand starts out at 2-5% sugar and the rest water. The water is boiled out to concentrate the sugars.) To get sugar, you keep boiling the water out of the syrup so that the sugar concentration becomes higher. Eventually, it crystalizes and becomes maple sugar, with a water content

By: Ed Moyle

Ed Moyle — Sat, 23 Dec 2006 23:46:18 +0000

Just love your show. I catch it on Public TV13 in Marquette. Your website is on my favorite list. I'm looking at the recipe I saw today, which is the breakfast sausage. Amongst the ingredients is maple sugar. What would be the difference between maple sugar and maple syrup?