Maple sugar

Made by boiling maple sap until the liquid evaporates almost entirely. Maple sugar is almost twice as sweet as granulated white sugar. It is not feasible to make a completely dry sugar crystal from maple sap because of its content of both dextrose and sucrose, which are averse to crystallization. Maple sweeteners, which were already popular due to their inexpensive cost compared to cane sugar, were made even more popular by the 1764 Sugar Act, which imposed a high tax on imported cane sugar. Maple sugar remained the main product of maple sap until the late nineteenth century, when inexpensive cane sugar once again became available. Maple syrup then became the main product of the sap, and it remains that way today.