maple syrup

maple syrup

Fast facts

Selection

Maple syrup is packaged in tin, plastic or glass. Each has advantages and disadvantages as to maintaining the quality of the syrup in storage.

Glass maintains the flavor of the maple syrup indefinitely. It may darken slightly, especially if the syrup is not kept in the dark. Glass also allows you to inspect the syrup for cloudiness or sugar crystals. Glass containers are usually reserved for packaging small amounts — half-pints, pints and quarts. It is a costly way to package and is often seen in gift packs.

Tin maintains syrup quality for 11 to 12 months. Tin cans rust, so care must be taken as to where the container is stored. A tin flavor can be picked up if stored for long periods.

Plastic is a popular packaging material, is lightweight and easy to use. Syrup stored in plastic will usually maintain quality for three to six months. Plastic breathes, so a color and flavor change can be the result in long-term storage in plastic containers. However, new plastic containers have been developed to extend shelf life. The disadvantage to these, so far, is that the cost is more than the regular plastic jugs.

The label on every container of maple syrup should specify the name of the producer, the volume of the syrup in the container, and whether the syrup is a blend or pure maple syrup.

Grades

Grade A Light Amber is a light golden syrup, with a delicate flavor and smooth texture. The USDA describes it as having a “smoky” taste.

Grade A Medium Amber has the characteristic “maple” flavor. Consumers describe it as “a medium-bodied golden syrup with a lingering maple flavor.”

Grade A Dark Amber is a robust maple syrup. Of course, as the name implies, it is the darkest of the grades.

Serving

Use Grade A Light and Medium Amber syrups for pancakes, waffles, French toast or on ice cream.

Use Grade A Dark Amber syrup in cooking and baking. Its more robust flavor will come through in recipes. Some people also like this grade for pancakes, waffles, etc.

Use maple syrup for a glaze for ham, chicken or pork.

Fill the centers of pared and cored Ohio apples with maple syrup and bake.

Maple syrup is a delicious sweetener in baked beans, rice pudding, squash or carrots.

Children love “maple snow.” Cook maple syrup to the hard ball stage (238 degrees, using candy thermometer) and pour over finely crushed ice.

Maple can be substituted for granular sugar in almost any baked product with the following modifications to the recipe:

Use 1 cup to 11‚Ñ2 cups of syrup for each 1 cup of granulated sugar.

Decrease the liquid in a recipe by 1‚Ñ2.

Add 1‚Ñ4 teaspoon soda for each cup of maple syrup used in substitution.

Decrease oven temperature by 25 degrees.

Source: Ohio State University extension fact sheet