Maple sugar is what remains after the sap of the sugar maple is boile for longer than is needed to create maple syrup or maple taffy. Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. This is usually sold in pressed blocks or as a translucent candy. It is difficult to create as the sugar easily burns and thus requires considerable skill. It was the preferred form of First Nations/Native American peoples as the sugar could easily be transported and lasted a long time. It was once called 'sinzibukwud'. It is today used to flavor some maple products, such as Mallett's Maple Pepper, and can be used as an alternative to cane sugar. Maple sugar is about twice as sweet as standard granulated sugar.