Coombs Family Farms, Sugar Maple Pouch Organic, 6 Ounce

This is amazing product! It’s a much healthier substitute for brown sugar. It’s delicious sprinkled over salmon as you cook it and then lightly browned under the boiler. You can put very thin slices of lemon on top as you cook it that adds a beautiful presentation. It also is amazing to put on all kinds of squashes, like acorn squash, Delicata, squash, butternut squash. I highly recommend this product.

This brand is THEE BEST!!! I have tried other brands, and this one beats them all! Not to fine (powdery), not too chunky! I use it in my coffee, disolves like regular sugar, and also bake with it! The maple taste is subtle! Maple sugar is low glycemic, so that is an added bonus! Organic too! I HIGHLY recommend, and totally worth paying a little extra!!!

Delicious specially product! I made an amazing whipped maple cream cheese for pancakes with it!

This stuff is amazing and such good value - I used to buy a similar product at the local farmers market, but it was a fortune. This smells lightly of maple, and sweetens things really well. It's slightly less sweet than white cane sugar and much less sweet than agave, and doesn't leave a residue on your teeth in the same way those do. I'd say to use a well-rounded tsp for every flat tsp of cane sugar, if you want to know the like-for-like sweetness level. I switched to using this in my coffee when I read it was the most efficient sugar to metabolize (so your glucose levels don't jump as high as with other sugars, supposedly). I'd been using agave before and was disturbed to learn the fructose content in agave is really fast to process, so your body ends up absorbing more, which negates the fact that it's 30% glycemic than cane sugar. Maple sugar has a less cloying flavor than agave and you can't detect it in coffee the way you sometimes can with agave. Anyway, it tastes similar to light brown sugar - but not as strong - and the taste completely disappears in my daily cappuccino (I'm a bit of a coffee snob who likes a strong coffee, but I think you wouldn't detect any flavor in drip coffee either). It does dissolve in liquid completely, but it takes a bit longer and requires more stirring than cane sugar, so you might also try to dissolve in room temp or warm liquid first before adding it to something (I usually dissolve it into my first shot of espresso, then add another one on top). I'd say the granules have that freeze dried crumbly texture, similar to powdered honey. It's easier to dissolve than coconut sugar and has less aftertaste - coconut/palm sugar is what I substitute for brown sugar in recipes, because it's richer in flavor. Anyway, try it and you'll be pleasantly surprised. I've tried just about every type of natural sugar substitute, and besides the outrageously expensive Japanese brand Lacanto (which has zero calories and contains fruit alcohol and monk fruit extract), this is the best.

First off, let me describe this sugar. It comes as larger granules --larger particles than most white sugar-- and it has a decidedly Maple flavor. (The flavor is delicious.) I purchased this sugar specifically for a bread recipe I saw on the King Arthur website, which, of course, I've yet to bake. I have, however, used this sugar is a number of cookie and muffin recipes. I've used it in my favorite Shortbread cookie recipe, and in Banana Nut muffins and my Cinnamon muffins. (And probably some other bake goods that I'm not recalling at the moment.) Overall, this sugar is easy to use. Unlike the Rapunzel Pure Organic Whole Cane Sugar that I use, there was no special steps needed to use it. Simply a one-for-one replacement for regular sugar. Which brings me to the taste of the final products when I did the substitution and used the Maple Sugar. I was absolutely surprised that I could not tell the difference. Which was something of a shock and a disappointment. I mean, the maple sugar by itself taste like Maple Syrup. But in the recipes all the maple-ness was gone. Now I use white whole wheat flour for baking, and perhaps that accounts for the 'washing out' of the flavor. I don't know, but I thought that you might want to know if you bake with whole wheat like me. So... currently I am not using the Coombs Organic Maple Sugar in my recipes. Instead I am using it on the children's Cinnamon Toast, where it is a real treat.

Great healthier alternative to refined sugar and taste is fabulous!

This is pourable and pure/real Maple sugar. BTW-All real maple sugar is organic, it literally comes from a tree, sap, and it's boiled, that's it. This is a great sub for reg. sugar but not brown sugar (has more molasses). Excelent for baking, flavoring, sprinkling. I use flaked maple sugar also, but this pourable kind is perfect for so many things, on buttered toast, oatmeal or ceam of wheat-Yum, ham/bacon/pork, in baked apples, muffins/cakes, desserts, custards, etc. The list goes on. I use tons of it. Just get it. Reasonably priced and family run.

Arrived as pictured, was exactly what I was looking for! Perfect addition to homemade pumpkin pies!

My favourite alternative to refined white sugar. Delicate taste and very high quality.

Great product, but same thing available at Costco for about 1/7 th of the price.

Muy buena calidad

Me encantó, es caro pero es un producto de calidad

I dream of using this rather than sugar beet. Delicious