Maple sugar

Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. Once almost all the water has been boiled off, all that is left is a solid sugar. This is usually sold in pressed blocks or as a translucent candy. It is difficult to create as the sugar easily burns and thus requires considerable skill. ==Regulation for product labeling==

In Canada, maple sugar is one of several maple products manufactured from maple sap or maple syrup, including maple butter and maple taffy. Under the Food and Drugs Act and Consumer Packaging and Labelling Act, Canadian regulations require that maple sugar products identify the business identity and country of origin on the retail product label. ==History==

Maple sugar was made by many First Nations/American Indian peoples. Unlike maple syrup, it was easy to transport and long lasting. It is called ziinzibaakwad by the Anishinaabeg. Blessing of the Bay, the second ocean-going merchant ship built in the English colonies, carried maple sugar from the Massachusetts Bay Colony to New Amsterdam as early as 1631. French awareness of the process is indicated in at least one engraver's works, those of the mid-18th-century artist Jean-Francois Turpin, the engraver Bernard (including several for Diderot's 1755 Encyclopedie.) and others. Maple syrup and maple sugar were used during the American Civil War and by abolitionists in the years before the war because most cane sugar and molasses were produced by Southern slaves. For example, Lucretia Mott was known for giving out maple candies wrapped in papers that bore messages like "Take this, my friend, you need not fear to eat. No slave hath toiled to cultivate this sweet." ==Uses==

Maple sugar is used to flavor maple products and as an alternative to cane sugar. File:Sugar Makak 1925.jpg|Sugar makak – 1925 File:Maple sugar demonstration 1.jpg|Demonstration of Native American technique of making maple sugar ==See also==