Cooking With Maple Syrup
Whether you’re a novice in the kitchen or a culinary expert, you’ll be pleased to know that maple syrup is an easy substitute for white sugar when cooking — and somewhat healthier, too!
As a general rule of thumb, you can substitute one cup of maple granulated sugar for one cup of white sugar. Or, you can use one cup of maple syrup, but you’ll also want to reduce any liquids in the recipe by approximately 3.7 ounces (105 grams) or between 1/2-cup and 1/3 cup for each cup of sugar replaced.
It’s also important to remember that pure maple syrup is a natural sweetener and a smart food choice when compared to typical white sugar. In fact, pure maple syrup delivers more overall nutritional value than many common sweeteners and has one of the lowest calorie levels, according to researchers at the International Maple Syrup Institute. Pure maple syrup also provides enhanced antioxidant levels compared to other common and popular foods, such as apples and broccoli, and may contain other health benefits that are currently being studied.
So go ahead, pull out your favorite recipe or try one of the tasty recipes found on this website — and enjoy the results. You may discover that you like your favorite dishes even more with maple!
Keep Your Maple Products Fresh
To keep your maple syrup as fresh and tasty as possible over the longest period of time, you should keep unopened containers in a cool, dry place such as your refrigerator or even your freezer. Once opened, store your maple syrup in a tightly sealed container in the refrigerator, or place the unused portion back into the freezer.
Another popular treat, hard maple candy, has a near-permanent shelf life and does not require any special storage requirements other than protection from high humidity and moisture.
Granulated maple sugar is similar to brown sugar in that it naturally contains a little moisture and can harden when not kept tightly sealed. It is totally shelf stable and will not separate or mold. It can be stored indefinitely at room temperature and with proper packaging and moisture control will not lose its granular nature. (Read About Maple Recipies)
Sugar-on-Snow: The Perfect Combination!
Are you the type of person who complains when it snows? Well, make the most of that fresh snowfall with some time-tested, traditional Sugar-on-Snow. Here’s something that you won’t mind shoveling — into your mouth — one delicious spoonful at a time!
Sugar-on Snow has long been a favorite of guests at maple camps during sugaring season. Syrup is heated to 22 to 27 degrees F above the boiling point of water. As soon as the syrup reaches the desired temperature, it is poured immediately, without stirring, onto snow or crushed ice. The syrup should stay on the surface and form a chewy layer. Because it cools so quickly, there is not sufficient time for the concentrated solution to crystallize, and instead a thin, glassy, taffy-like sheet is formed.
The final syrup temperature for making Sugar-on-Snow, according to the official North American Maple Syrup Producers Manual, depends on individual preference. To make a stiffer product, boil the syrup a few degrees hotter; a few degrees less for a chewy, softer product.
Once you’ve tried it, you’ll start to long for that next snowfall! (more Maple Syrup Recipies)