Maple syrup is a sweet, flavorful amber liquid made from the sap of maple trees. The majority of it is produced in Canada and the far northern United States. Small taps are inserted into maple trees in late winter, the sap is released into buckets and it is then concentrated, usually by boiling, into maple syrup. The natural concentration of sugar in maple sap is less than 5%, but it is cooked until the syrup's concentration is at least 67%. Once the syrup is made, it can be used to top pancakes, ice cream, roast vegetables and anything else that can do with a bit of sweetening. It is also excellent in a cup of tea.
There are two grades of maple syrup here in the
Maple syrup can be further reduced to make candies, fudge, maples creams and even maple butter, which is similar in consistency to a nut butter. For more information on the syrup collection and processing process, you can view this outstanding photo gallery from last season. Maple syrup, while excellent on its own or as an accompaniment to other foods, is also very useful in the kitchen. It adds a lot of sweetness and depth of flavor to foods and can be used as a substitute for refined sugar in some baking. If you already have some maple syrup, or know where you can find some, try your hand at these recipes:
