1. THE REAL DEAL
In Quebec, only products made from 100% maple sap can use the term “maple.” The mention of SIROPRO on a commercial product guarantees its authenticity. Sugar shacks must also use only 100% pure maple syrup in food preparation and table service. Beware of imposters: the words “pure” or “maple” can indicate the product contains corn syrup, sucrose, glucose and/or artificial flavours and colours.
2. DARN CRYSTALS!
Are there crystals in your syrup? Likely cause: storing it exposed to air promotes water evaporation and sugar crystallization. To eliminate this, place the container in a bain-marie (or the microwave), add 1 or 2 teaspoons of water per cup (250 ml) of syrup and gently heat. Then store syrup in the fridge in an airtight container...
3. LIGHT PLEASE!
You calculate the translucence of maple syrup to determine its colour. Therefore, extra light syrup has at least 75% light transmission, light syrup has between 60 and 75% and medium has between 44 and 60%.
For the first time in Japan, a maple recipe contest attracted 210 chefs. Three winners received a trip to Quebec to explore the Maple Gourmet Road and learn about maple syrup production. A honey of an idea!
5. NON-BUTTER BUTTER
Did you know that maple butter contains no butter? By heating maple syrup longer, you first get taffy, then butter and, finally, maple sugar. It all freezes beautifully.
6. BEST BEFORE
Maple syrup will keep several months. If you don’t plan to use it for a long time, mark the date on the container and freeze it. After opening, pour it into an airtight container. It will keep in the fridge, as well, for three to six months.
7. BETTER THAN SUGAR?
Unlike granulated white sugar, maple syrup has not been refined. This is why it contains several minerals, including iron, zinc, vitamin B2, but you would have to eat a lot of it to take advantage of its health benefits. Better to simply enjoy its heavenly taste!
8. COOKING WITH MAPLE
You can replace white sugar with maple syrup in most recipes: decrease the amount of liquid in the recipe by 60 ml (¼ cup) for every cup (250 ml) of syrup used.
9. BLAST FROM THE PAST
Do you want to satisfy your sweet tooth? Place a thick slice of bread in a shallow dish, cover with grated maple sugar and top with a drizzle of 35% cream, just like the old days
10. EMADE TAFFY
Impress the kids by making taffy at home: for four hungry mouths, empty one syrup container (540 ml) in a saucepan and boil until the candy thermometer reads 114 °C (237 °F). Use a metal spoon and pour onto a plate of firmly packed snow, bring out the wooden sticks and enjoy!