What is Maple Syrup?

Maple syrup is a  syrup tapped from the xylum sap of three main species- the sugar maple (Acer saccharum), the red maple (Acer rubrum),  and the Black Maple (Acer nigrum).

The trees store starch in their roots and trunks. The starch is converted to sugar which rises into the sap in late winter and early spring. The trees are tapped by drilling holes in the trunks and the dripping clear sap is collected.

The clear sugar solution is evaporated to produce a thick, sticky, brown coloured syrup which can be gold amber, dark, or very dark.

In Canada, maple syrup must be made entirely from maple sap, and syrup must have a density of 66° on the Brix scale to be marketed as maple syrup. (WIKI)

Who Produces Maple Syrup?

Quebec province in Canada is responsible for 70% of the worlds output and Vermont is the largest producer in the USA.

What is in Maple Syrup?

Maple syrup is composed of about 30%  water, and about 66% sugar (Fine Maple products). The main sugar in maple syrup is sucrose. The simple sugars, glucose and fructose are also present in small amounts as well as organic compounds vanillin, hydroxybutanone, and propionaldehyde. (WIKI)

Here are the ingredients in my bottle of Dark Maple Syrup Per ¼ cup (60ml):

  • Ingredients: 100% pure maple syrup
  • Calories: 220;
  • Fat: 0%
  • Carbohydrate: 54g (sugar 48g);
  • Protein: 0%
  • Not a significant source of cholesterol, sodium, fibre, vitamin A, vitamin C, Calcium or iron.

What is the flavour of maple syrup?

It has been described as smooth and silky with sweet fresh caramel flavour. Maple syrup has a unique maple syrup flavour!  The compounds responsible for flavour are furanone, strawberry furanone, and maltol (WIKI) .

Grading Maple Syrup

There are two main grades: Grade A and processing grade.

Grade A has four main colours and flavours

  1. Golden syrup (with delicate taste),
  2. Amber syrup (rich taste),
  3. Dark syrup (robust taste) and
  4. Very Dark Syrup (strong taste).

Culinary Use of Maple Syrup

Maple syrup is used in pancakes, waffles, French Toast, Oatmeal, Porridge, and in Baking: cakes, muffins, breads etc.

It’s also used as a sweetener and flavouring agent: in fritters, granola, ice cream, baked beans, sausages, baked sweet potato and squash, tea, toffee just to mention a few.

How to Store Maple Syrup

Store in a cool dry place at room temperature. Refrigerate after opening.

Dark Maple Syrup


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

7 thoughts

    1. Well I have just been eating French Toast soaking in Maple syrup and now I’m quite happy so the liquid happiness did the trick!

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