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Maple sugar is the crystallised, granular form of maple, made by boiling maple sap far past the syrup stage until nearly all of the water has driven off and the concentrated sugars set into a fine, pale-brown solid. Essentially maple syrup taken to its dry endpoint, it carries the same warm caramel-vanilla, woody-maple flavour in an intensely concentrated form — roughly twice as sweet as granulated cane sugar by weight — and is used in confections, dry rubs and baking where a dry sweetener is wanted rather than a pourable one.