Real Maple Syrup
You'll find many imitation or maple-flavored products on the market, but the real thing is worth the higher pricetag.
By definition, maple syrup is syrup made by the evaporation of maple sap or by the solution of maple sugar, and contains not more than approximately 33 to 35 percent water.
Imitation maple syrup, usually sold as pancake syrup, must be labeled and generally is made of mostly corn syrup with 2 or 3 percent of pure maple syrup. Some imitations may contain only artificial maple extract.
Pure maple syrup is three times as sweet as regular table sugar, whereas maple sugar is twice as sweet.
By definition, maple syrup is syrup made by the evaporation of maple sap or by the solution of maple sugar, and contains not more than approximately 33 to 35 percent water.
Imitation maple syrup, usually sold as pancake syrup, must be labeled and generally is made of mostly corn syrup with 2 or 3 percent of pure maple syrup. Some imitations may contain only artificial maple extract.
Pure maple syrup is three times as sweet as regular table sugar, whereas maple sugar is twice as sweet.
Maple Syrup Storage and Substitutions
Pure maple syrup should be stored in a cool, dark place for up to 2 years until opened and then refrigerated after opening where it will last 1 year.
Since pure maple syrup will not freeze if properly made, the freezer is a good place to store it almost indefinitely. Improperly stored maple syrup can grow harmful moldy toxins, in which case you must toss it out. Bring the syrup to room temperature or warm it before serving.
The microwave works well for warming maple syrup. Use a microwave-safe container and heat on high from 30 to 60 seconds per 1/2 cup, depending on how cold it is and the power level of your microwave.
If you are planning on using pure maple syrup in place of sugar in a baked recipe, use 3/4 cup pure maple syrup for 1 cup of granulated sugar and reduce the dominant liquid in the recipe by 3 tablespoons for each cup of maple syrup used. Keep in mind that using maple syrup in place of sugar will give a brownish tinge and also cause the baked goods to brown more quickly due to the high sugar content.
For substitution of maple syrup in general cooking, use three-fourths the amount of maple syrup as sugar. When substituting maple syrup for honey, use a one to one ratio.
If you really find yourself in a bind without maple syrup, you can try this substitution for mock maple syrup, but don't expect it to come anywhere near the real thing in taste.
Since pure maple syrup will not freeze if properly made, the freezer is a good place to store it almost indefinitely. Improperly stored maple syrup can grow harmful moldy toxins, in which case you must toss it out. Bring the syrup to room temperature or warm it before serving.
The microwave works well for warming maple syrup. Use a microwave-safe container and heat on high from 30 to 60 seconds per 1/2 cup, depending on how cold it is and the power level of your microwave.
If you are planning on using pure maple syrup in place of sugar in a baked recipe, use 3/4 cup pure maple syrup for 1 cup of granulated sugar and reduce the dominant liquid in the recipe by 3 tablespoons for each cup of maple syrup used. Keep in mind that using maple syrup in place of sugar will give a brownish tinge and also cause the baked goods to brown more quickly due to the high sugar content.
For substitution of maple syrup in general cooking, use three-fourths the amount of maple syrup as sugar. When substituting maple syrup for honey, use a one to one ratio.
If you really find yourself in a bind without maple syrup, you can try this substitution for mock maple syrup, but don't expect it to come anywhere near the real thing in taste.