Flavor description
Maple syrup, which comes from the sap of sugar maple trees, has applications from sweet to savory. The sap is boiled to remove most of the water, leaving a thick syrup. Maple syrup comes in four grades: Fancy AA, mild-flavored amber A, middle-of-the-road B, and molasses-like C.
How to use
As with honey or molasses, the lighter the syrup, the milder the flavor. Use light syrups for anything from pouring over waffles or pancakes to baking in cookies and cakes. The darker grades--more amber in color--are also suitable for eating and baking, but the darkest kind is best used in baking when you want to add intense maple flavor--it works wonderfully in soft ginger cookies and in gingerbread. Always refrigerate maple syrup after opening to ensure freshness.
How to find
Available at your local grocery store. Because the harvesting process is so labor intensive, and the maple trees’ sap only flows for four to six weeks beginning in February, maple syrup can be relatively expensive-about $5 for an eight-ounce bottle. Whatever maple syrup you buy, be sure the label says "pure maple syrup"; syrups labeled "maple flavored" are usually just corn syrup with artificial maple flavoring.
Substitutes
Pancake syrup or brown sugar
Related Articles
All About Sugars: Common white sugar has many cousins, from brown sugar to corn syrup. Here's a guide for knowing which form to use when. See article
In Season: Maple Syrup: Satisfy your sweet tooth with a taste of the real thing. See article
Related Recipes
Pear, Walnut, and Maple Syrup Pie
Brined Maple Turkey with Cream Gravy
Hoisin and Bourbon-Glazed Tuna
| 
