Maple sugar is obtained after long cooking of maple syrup at high temperature.
 
 A stirring then comes to crystallize and change the texture of the boiled syrup. Little by little the mixture transforms into granulated sugar.
 
 Since each cooking is different, our maple sugar varies from one time to another. It can sometimes be very fine, but other times it is with larger grains.
 
 The important thing is that it is still very good!