![]() And from a taste perspective, it possesses a rich and complex flavor that other sweeteners can’t touch. Pure maple syrup is a nutrient-rich elixir that contains natural fibers, minerals, fats and proteins. The finished maple syrup is about 66 percent sugar, and it takes 40 gallons of sap to make one gallon of syrup. The whole process, from tree to bottle, takes around 18 hours. To become maple syrup, it goes into an evaporator, gets boiled to 219 degrees and is given time to caramelize. Right from the tree, sap is roughly 2 percent sugar. The people who make pure maple syrup, known as sugar makers, either collect sap the old-fashioned way with individual buckets, or they use a system of tubes to syphon sap directly from trees to storage tanks. Also it’s important to remember that once its seal is broken, pure maple syrup goes in the fridge, not the pantry. ![]() ![]() What all this means is that you shouldn’t wait too long to break the seal on the bottle. Checking the syrup’s “best-by” date is one way to make sure it’s still pancake-worthy, but it’s also a good way to estimate when the syrup was produced (most bottles don’t divulge that). But unlike world-class bourbon or dry-aged beef, pure maple syrup has a lifespan of about two or three years and doesn’t really get better with age. The short window of below-freezing nights and roughly 45-degree Fahrenheit days causes the sap to thaw, expand, run and become easier to collect.Įverybody wants to put a little age in their food and spirits these days. With winter’s grip softening, maple trees mix water absorbed via root with sugar formed during photosynthesis, which forms sap. ![]() Their sap is scarce: it can only only be collected during a four- to six-week period known as “sugaring season”, which usually begins at the end of March. Sugar maple trees only grow in the chill of Northeast America and eastern Canada. The real stuff is scarcer and more expensive because it’s made exclusively from the sap of the sugar maple tree. But most of what’s consumed here in the US isn’t maple syrup at all: it’s a corn syrup-based goo gussied up with maternal branding like Mrs. We tasted 11 A-grade maple syrups to find the perfect drizzle.Pure maple syrup is a true breakfast pleasure, right up there with hot coffee, thick-cut bacon and a warm breeze blowing in through an open window. Whereas Grade B – a very dark amber colour – is perfect for baking, thanks to its more caramelized flavour. Maple syrup is categorized into different grades, with Grade A being a golden amber to dark shade with a light to medium intensity, and the most common grade used for drizzling due to its robust flavour. Maple syrup is harvested in a 6 week period in spring, with over 80% of the world’s supply coming from Canada. Clarks is the biggest producer and supplier of it in the UK, accounting for over 52% of the £17m total retail sales. Maple syrup is low GI, meaning it raises your blood sugar much more slowly than white sugar and honey. With the increasing popularity in healthy eating and veganism, we are seeing the sales of maple syrup grow. It's an unprocessed sugar, but unlike honey, is suitable for vegans and contains less calories too. It was first harvested over 300 years ago by Native Americans for its healing properties. That sweet syrup we love to drizzle on our pancakes and waffles is one of the oldest forms of natural sweeteners around.
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