Maple Syrup

Maple syrup is a thin dark brown, pouring syrup that may be made either naturally, using sap taken from maple trees, or artificially, using maple flavouring. Natural maple syrup is produced by tapping the trunks of maple trees in the spring to collect their clear, thin sap, which is then boiled down until all the water evaporates and the sap condenses into a thickened syrup. It takes approximately 40 litres of sap to create just 1 litre of maple syrup. Artificial maple syrup is produced by combining corn syrup, maple sugar flavouring and colouring. Although these imitation syrups are cheaper than the real thing, they do not have as fragrant an aroma, or as complex a taste. Both natural and artificial maple syrup can range in colour from light to dark amber, and in flavour from mildly sweet to rich and smoky. They are both sweeter than sugar and so less is required in cooking.

Natural maple syrup is categorised according to colour (from light to dark) and flavour, and are classified as either Grade A or Grade B syrups. Grade A syrups are sold as light, medium and dark amber coloured syrups, with flavours that increase from mellow to rich tasting as the colour darkens. The dark syrups are thus the strongest in flavour. The first sap to be tapped is the lightest in colour, and is classed as 'Grade A Light Amber' or 'Grade A Fancy'. This class of syrup is typically used for ice cream flavourings, sweets, mild flavoured puddings, glazing ham or gammon or to add sweetness to cooked carrots or squash. The darker Grade A syrups (medium and dark amber) are usually served as table syrups in restaurants and at home to flavour pancakes, waffles, French toast and other foods that are served with a sweet topping. Grade B syrups have a much darker colouring and a stronger maple flavour, and are almost always used for cooking purposes, such as baking biscuits and desserts. The maples syrups from Canada and Vermont are generally considered to be the best in flavour and colour.

Maple syrup may be stored in a cool, dark place for up to two years. Once opened, it should be kept in the fridge and consumed within eight months. If stored in the freezer, it will keep indefinitely. Always avoid storing maple syrup in metal containers as the two substances often interact, tainting the flavour of the syrup. It is much better to use either a glass or plastic container.