Sugar sand is a sediment which is present in maple syrup being made. It is an organic acid of calcium and magnesium. Its crystalline appearance gives it the name of 'sand'. It settles to the bottom of the syrup. The clear top liquid can be tapped off leaving the sand behind. Or it can be put through a pressure filter. Or, just leave it there. It does not cause any problems.
Some people use the clear syrup on pancakes and when the bottle is near the sand, it is used for baking purposes. Actually, most people don't even notice the sand on the bottom.
The scientific name is malic acid.
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