You could test your syrup using a glucose tester, which is available at most drugstores. To test syrup, dilute 10 grams (0. 35 oz) of syrup in 90 grams (3. 2 oz) of water, then insert a test trip into the mixture. [3] X Research source If you don’t want to go through the hassle of testing your syrup’s invert sugar level, just go with a lighter colored syrup. Darker syrups usually have invert sugar levels around 10 percent. [4] X Research source
You could use a standing or hand mixer as long as you know it’s strong enough to handle the thick syrup. Unless they’re high quality or commercial grade, most models will have a tough time with the thickened, reduced syrup. If you’re not sure if your mixer is up to the task, hand mixing is your best option. [10] X Research source
You can store it at room temperature in your pantry. Like brown and white granulated sugar, maple sugar doesn’t spoil. While it won’t go bad, it might turn into a rock after a few months or if it’s not stored in an airtight container.
Since it can be overpowering, substitute between one third and one half of the required white or brown sugar with maple sugar. For the remaining amount, use whatever the recipe calls for.
