Editing Maple sugar (section)

==Preparation==

Maple sugar is what remains after the [[Plant sap|sap]] of the sugar maple is boiled for longer than is needed to create [[maple syrup]] or [[maple taffy]].<ref name="vermont">{{cite web | url=http://vermontmaple.org/maple-products/maple-sugar/ | title=Vermont maple sugar | publisher=Vermont Maple Sugar Makers Association | date=2016 | access-date=11 July 2016 | archive-url=https://web.archive.org/web/20161031153845/http://vermontmaple.org/maple-products/maple-sugar/ | archive-date=31 October 2016 | url-status=dead }}</ref> Once almost all the water has been boiled off, all that is left is a solid sugar.<ref name=vermont/> By composition, this sugar is about 90% [[sucrose]], the remainder consisting of variable amounts of [[glucose]] and [[fructose]].<ref>{{cite journal |title=Sugar Profiles of Maple Syrup Grades |first1=Abby |last1=van den Berg |first2=Timothy |last2=Perkins |first3=Mark |last3=Isselhardt |pages=12–13 |journal=Maple Syrup Digest |date=December 2006 |url=http://www.uvm.edu/~pmrc/sugarprof.pdf |access-date=2016-07-12 |archive-url=https://web.archive.org/web/20130810105502/http://www.uvm.edu/~pmrc/sugarprof.pdf |archive-date=2013-08-10 |url-status=dead }}</ref> 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.<ref name=vermont/>