I've never heard of such a thing, but powdered sugar and regular sugar behave very differently in recipies, and imagine the same would be true for maple syrup powder...

Maple syrup powder exists. I imagine you'd use powder in recipes where the extra moisture of the syrup would be unwelcome.

You're exactly right, me3dia, it's for use in things that need to be sweetened without the moisture.

Oh, I know it exists. I just can't find it in Canada and don't like the idea of shipping food cross border.

I can easily find Maple Sugar (which is also powder-esque, and not a liquid) here, though, and don't know if they're just two terms for the same thing. I've emailed 3 sellers of the stuff online as well as the authors of the cookbook asking the same question as the FPP and none of them have bothered to respond.

Specklet, I won't be cooking the stuff, but will be using it in the crust of a tart shell. I've made it with maple sugar before and it tastes okay, I'm just trying to figure out if I should bother trying to find this powder stuff--if it'll bring the tart to a new level, or if doing so is wasting my time.

And of course, as soon as I make the post, one of them mails me back:

Maple Syrup Powder is maple syrup in powder form; add water and you have maple syrup.

Maple Sugar is pure maple syrup boiled until it thickens even further and then let it cool as you mix it, it crystallizes and becomes sugar.

I asked if they tasted the same and could be substituted but he didn't konw the answer to either question.

Wow. Maple syrup powder. Judging by the instructions, it operates along the same lines as powdered toast. Maybe this guy knows.

≡ Click to see image ≡

Looking at the instructions I'd say they're different things, but I could be wrong. Yep, always happy to help, even when I got nothin'. Also, what the hell's the point of dehydrated syrup when you mix it at a 2:1 ratio with water? Portability?

I live in Syrupland, USA and I have never ever heard of this. Just another data point.

Totally different purposes/tastes. Find what the recipe calls for.

The main difference is going to be that the sugar has been boiled down from maple syrup, and therefore is going to have a much more concentrated flavor. Besides which, in baking, sugar is treated as a "wet" ingredient, while powdered things aren't.

So, go for the real deal.

I haven't been in Syrupland as long as jessamyn, but I have never seen maple syrup powder before either. Even at the touristy
sugar houses.

Okay, thanks all.

I substitute for now (tastes fine), but will continue the hunt here in Canada. Otherwise, I'll break down and order from the States.