Weight: 1 tablespoon/¾ ounce/21 grams
Characteristics: Twice as sweet as white granulated sugar, pure maple syrup has a gentler sweetness when compared with other liquid sweeteners such as honey or agave nectar; earthy, rich, round flavor. Comes in various grades that range from mild flavored to surprisingly bold.
Where it comes from: Most of the world’s pure maple syrup comes from the boiled sap of sugar maple trees (and some red, black, or silver maples, too), found mainly in Canada and the northern United States, where Vermont is the top producer. For more than thirty years, maple syrup sold in the United States was labeled either Grade A (with light, medium, and dark amber varieties) or Grade B. Grade C was also sold commercially, for candy and baked goods. In Canada, where Quebec produces three-quarters of the world’s maple syrup supply, there were three grades—#1, #2, and #3. These grades were always indicative of the color and depth of maple flavor of the syrup, not its quality or how refined or nutrient-rich it was, but there was concern that consumers might think otherwise.
So in 2014, the International Maple Syrup Institute slowly began rolling out a new, descriptive labeling system to be applied worldwide, doing away with “grades” completely. In 2015, shoppers will find that all maple syrup is labeled according to its depth of color and flavor: Golden Color/Delicate Taste; Amber/Rich Taste; Dark/Robust Taste; and Very Dark/Strong Taste (which will stand in as the Maple Syrup Formerly Known as Grade B, or #3 in Canada).
The season for collecting maple sap is called maple sugaring season, and it hits between early February and April. When a tree is mature enough (between thirty and forty years old), a hole is drilled into the trunk and a spout or tube is “tapped” into place to allow the sap to drip out. Sap collection usually lasts for 4 to 6 weeks. The sap is then boiled, filtered, and bottled. The later in the season the trees are tapped, the darker and bolder in flavor the finished syrup will be. The sap can also be dried to make maple sugar.
Best uses: Beyond the breakfast table, maple syrup is a superstar in a baker’s pantry. Muffins, quick breads, and cakes (like the Maple Chocolate Cake), puddings and custards, and some candies all work well with maple syrup. Fruit-forward recipes, like those with pumpkin, apples, pears, berries, and stone fruits can benefit from a hit of maple. Bittersweet chocolate and maple make a dynamite flavor pairing, too.
Different types of pure maple syrup can be used interchangeably in recipes—an easy way to pump up the color and maple flavor of a dish. For recipes that call for white sugar, try ¾ cup maple sugar for every cup of white sugar—its bold flavor allows you to use a bit less sugar overall. Maple sugar is a spendy but oh-so-worth-it ingredient—I save it for recipes where it can really shine, like Maple Sugar Butter Cookies, or candies like Maple Marshmallows and Maple Spun Sugar.
Bonus points: Awesome flavor aside, pure maple products are mineral powerhouses. They contain manganese, which is key for energy production, riboflavin for metabolic support, and immunity-boosting zinc in addition to calcium, potassium, and iron. Maple syrup is also low in fructose, making it the top sweetener choice of many nutritional experts.
How to store: Maple syrup doesn’t have enough sugar in it to act as a natural preservative. Because of this, it’s best to keep pure maple syrup tightly sealed and refrigerated after opening to prevent spoiling (and prolong your investment, as pure maple syrup isn’t cheap!). Pure maple sugar, on the other hand, should be kept in an airtight container in a cool, dry place to prevent clumping.