What Makes Maple Crystallized?
Maple syrup can crystallize due to the presence of natural sugar molecules (sucrose and glucose) that can stack up under certain conditions. This process is accelerated by changes in temperature, exposure to air, or agitation. Over time, the sugar molecules form crystals, making the syrup thicker and grainy. Crystallization does not affect the flavor or safety of the maple syrup, and it can be easily reversed by heating the syrup and stirring it occasionally.