The Maple Syrup Basics

Pure maple syrup is a unique product of nature. Each spring, sugarmakers tap native sugar maple (Acer Saccarum) trees and begin collecting the sweet sap. The sap is then concentrated by boiling, to produce the delicately flavored maple syrup that is known throughout the world.

Native Americans were the first to collect the sap and use it in their cooking. As Europeans began settling in America, they too learned the process of tapping maple trees, collecting the sap in buckets and boiling it to yield a sweet, rich product. (It takes 40 gallons of sap to produce one gallon of maple syrup.)

There are few areas in the world suited to making maple syrup. Of those, Vermont has long been recognized as the producer of the very highest quality maple syrup. This natural, flavorful sweetner is produced under strict laws which prohibit the use of additives or preservatives.

There are four grades of syrup -

Maple butter/cream is made by boiling the syrup to a higher sugar content, then cooling it and finally whipping it into a creamy consistency. It's used like honey on pancakes, muffins and scones

Maple candy is made by boiling the syrup, whipping it and then pouring it into molds to harden. There is nothing else added to our pure maple candy

Baking with Maple Syrup vs. Cane Sugar

Substitute:

1 cup of cane sugar with 3/4-1 cup of maple syrup.

Why?

Maple syrup is less sweet and has a completely different flavor than cane sugar. If you prefer something less sweet, use the lesser amount of syrup.

But maple syrup is a liquid. Should I adjust anything else?

Because syrup contains more moisture than cane sugar, decrease liquid 2-4 tablespoons per 1 cup of syrup used.

Are there any other adjustments necessary to my recipe?

Because maple syrup has a slight acidity which needs to be neutralized for batter to rise and form properly, add 1/4-1/2 teaspoon of baking soda. There are exceptions: Do NOT add soda if recipe calls for buttermilk, sour milk or sour cream, as these liquids do the same things.

Also, when baking, decrease the oven temperature by 25°F, because maple syrup tends to caramelize and burn on the top and edges faster than a batter using a solid sweetener like sugar.

A Few Recipes for Grade B (Cooking Maple)...

Maple Syrup Graham Bread - Chef Autumn Hathaway, NECI

2 cups white flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups whole wheat flour
2 eggs, room temperature
1 1/2 cups buttermilk, room temperature
1/2 cup sour cream, room temperature
1 1/2 cups Highland Sugarworks Cooking Maple

Preheat over to 325°. In large bowl, blend together the white flour, baking powder, baking soda and salt. Measure and stir in whole wheat flour. In a small bowl beat the eggs and blend in the buttermilk, sour cream and maple syrup. Pour this liquid mixture into dry ingredients and stir well. Pour or spoon batter into two 8 1/2 X 4 1/2 loaf pans that have been lined with greased waxed paper. Test for doneness in approximately one hour.

MAPLE GLAZE - chef Lyndon Virkler, NECI
1 cup Highland Sugarworks Cooking Maple
1/2 Dijon mustard
1/2 cup whole grain mustard

Heat in saucepan and baste.

GREG'S MOM'S MAPLE FREEZE
6 bananas, frozen & chopped
1-16 oz container of vanilla yogurt
1/2 cup Highland Sugarworks Cooking Maple

Blend all ingredients together in mixer and freeze. When serving, top with fresh strawberries and Maple Syrup. Delicious.

PURE MAPLE BUTTER
Donna Houghton, Highland Sugarworks

2 cups Fancy Maple Syrup (Grade A Light Amber)
1/2 tsp. vegetable oil or heavy cream

Heat both ingredient to 232-234. Do not stir while heating (oil or cream will prevent boilovers). Pour into 8" shallow pan and place in freezer 25-30 minutes, until surface is slightly firm to the touch.

After cooling, pour in medium bowl. Beat continuously with a wooden spoon until the mixture becomes lighter in color, thick and creamy and begins to lose its gloss, approx. 20 min. (This is a good activity to have at least 2 people participating, as the beating must be continuous.)

Pour into containers. Store in refrigerator. If butter separates, stir to original consistency.

Makes 1-2 8 oz. containers. Can be used as a spread on popovers, as a dessert topping, on pancakes or as a ham glaze.

PURE MAPLE CANDY
Deb Frimodig, Highland Sugarworks

2 cups Fancy Maple Syrup (Grade A Light Amber)

Using a nonstick pot, boil maple syrup to 325, stirring the foam occasionally to prevent boiling over. Remove pot from heat, leaving the thermometer in place. Do not stir after removing from heat. Cool to 175 (approx. 10 min.).

Beat continuously with wooden spoon until syrup until syrup is lighter in color and loses some of its "shine", approx 3-4 mins. Do not overheat, as this will cause the candy to harden before pouring into molds or pan.

Immediately pour into rubber molds or non-stick 8" square pan sprayed with Pam. When cool, cut with knife and store up to one month - if it lasts that long!

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