What term describes a solid or granular sugar made by further evaporating water from maple syrup and having crystalline structure?

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Multiple Choice

What term describes a solid or granular sugar made by further evaporating water from maple syrup and having crystalline structure?

Explanation:
Crystallization of sugar from maple syrup creates a solid, granular product. By continuing to boil maple syrup, more water is removed and the sugar concentration increases until crystals form. When it cools, you get a solid, granular sugar known as maple sugar. This differs from maple syrup, which stays a liquid; maple cream, which is a soft, spreadable confection; and maple fondant, which is a smooth sugar paste. Maple sugar has a crunchy, crystalline texture due to those sugar crystals.

Crystallization of sugar from maple syrup creates a solid, granular product. By continuing to boil maple syrup, more water is removed and the sugar concentration increases until crystals form. When it cools, you get a solid, granular sugar known as maple sugar. This differs from maple syrup, which stays a liquid; maple cream, which is a soft, spreadable confection; and maple fondant, which is a smooth sugar paste. Maple sugar has a crunchy, crystalline texture due to those sugar crystals.

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