pure maple syrup
Maple syrup contains approximately 52-65 grams of carbohydrates per 60ml serving, primarily sucrose, with trace amounts of glucose and fructose. It provides modest quantities of minerals including manganese and zinc, along with antioxidants such as polyphenols, though it is calorie-dense at approximately 260 calories per 60ml serving.
About
Pure maple syrup is a concentrated sweetener derived from the sap of sugar maple trees (Acer saccharum), native to North America. The sap is collected during late winter and early spring when temperatures fluctuate above and below freezing, creating a pressure differential that causes sap to flow. The collected sap undergoes evaporation at high temperatures to reduce water content and concentrate the sugars, primarily sucrose, until it reaches the legal standard of 66° Brix (sugar concentration). The resulting syrup is then graded by color and light transmittance according to standardized classifications: Golden (light and delicate taste), Amber (rich taste), Dark (robust maple taste), and Very Dark (strong maple taste).
Pure maple syrup is distinct from commercial "pancake syrup," which typically contains high-fructose corn syrup and artificial flavorings. Geographic origin influences flavor complexity; syrup produced from early-season sap tends to be lighter and more delicate, while later-season production yields darker, more intensely maple-flavored syrup.
Culinary Uses
Pure maple syrup serves as a primary sweetener across North American cuisines and increasingly in contemporary cooking worldwide. Traditional uses include topping pancakes, waffles, and French toast; sweetening oatmeal; and glazing ham and root vegetables. In modern gastronomy, chefs incorporate maple syrup into vinaigrettes, barbecue sauces, and reduction-based glazes for meats. The ingredient works particularly well with savory applications—maple-glazed salmon, maple-bourbon sauces, and maple-brined poultry showcase its capacity to bridge sweet and umami flavors. Bakers use it as a liquid sweetener in cakes, cookies, and granola; its unique flavor profile adds complexity beyond standard sugar. The viscosity and hygroscopic properties make it valuable in both hot applications and room-temperature preparations.
Recipes Using pure maple syrup (10)
Caramel Pecan Pie
Caramel Pecan Pie from the Recidemia collection
Chick Peas and Tuna with Spicy Black Bean Sauce
Submitted by Acinonyx Uploaded by Toast I have found this to be a hearty dish for a cold New England night. The tuna can be replaced with firm tofu or perhaps pork loin for those who do not like fish.
Maple Mustard Pork Tenderloin
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.
Maple Syrup Planked Salmon
mixes the hint of sweetness from the maple syrup with the rich smoky flavour imparted from the cedar plank. Using organic ingredients enhances taste, health and the environment. Serves 4.
Maple Walnut Biscotti
Purchased from the Wagner Estate in Wichita Falls, Texas in 1990. This one was marked “Joy’s favorite cookie”. Recipe obtained from Vivian at church bake sale in 1977. Actual date unknown.
Orange Maple Whiskey Salmon
My grandfather always loved the rye (and salmon for that matter) and doing a maple glazed salmon appeals to the native side of my ancestry. I juiced it up with some fresh orange peel and a little bit of orange juice.
Pecan-crusted Custard with Peaches and Berries
From Southern Living 2007 Cookoff Prep: 15 minutes | Cook: 3 minutes | Cool: 55 minutes | Chill: 2 Hr | Broil: 3 minutes | Stand: 5 minutes From "Catsrecipes Y-Group" Makes 6 servings
Scallops with Maple Mustard Cream Sauce
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Slab Bacon Baked Beans
Slab Bacon Baked Beans from the Recidemia collection
Total Chocolate Eclipse Cake
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