jeffreygangemi wrote:
I think that's a good point. I think maple syrup grade is in the eye of the beholder. Some people like light, some dark (I don't understand why the high grade stuff is so pricey). And as you suggest, some is better for baking than others.
Its so expensive because it takes between 25 to 75 gallons of maple sap (depending on its sweetness) to produce 1 gallon of finished maple syrup.
Each tap (in a tree) will yeild about 10 gallons of sap over the 4-5 week sugaring season. When boiled down that 10 gallons of sap will yeild about 1 quart of maple syrup.
A gallon of syrup can be produced in 9 to 18 hours (of continous boiling) if the evaporator pans are large enough to provide 3 square feet of liquid surface. The larger the evaporator, the faster the process is completed.
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Fun Facts:
Sugaring season (as it is called) usually runs from mid February through March (depending on weather, it sometimes goes as long as early April)
The darker the syrup, the stronger the flavor.
Late Spring sap doesn't make the best syrup, so it is boiled down into maple sugar.
Each tablespoon of pure maple syrup contains 21 mg calcium, 35 mg potassium, only 2 mg sodium, small amounts of iron and phosphorus, and a trace of B vitamins.
Best of all, each tablespoon has only 50 calories per serving.
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Grades of Pure Maple Syrup
Pure maple syrup is sold by grades established by the U.S. Dept. of Agriculture. It is graded by color and flavor. The difference between grades is a matter of taste preference and not quality.
In the United States, Grade A and Grade B are the main grades of maple syrup. Grade C also exists, but is only used commercially. US Grade A is subdivided into three grades of maple syrup: Grade A Light Amber or Fancy, Grade A Medium Amber, and Grade A Dark Amber. They are all lighter in flavor and color than US Grade B.
New York Grade A Light Amber is a very light, amber colored syrup with a mild, delicate maple taste. Preferred for making maple confections, but generally regarded as too delicate a flavor for cooking. Excellent as a topping on ice cream or other foods where a delicate flavor is preferred.
New York Grade A Medium Amber is a medium amber colored syrup with a moderate, fuller maple flavor. A middle of the road flavor between light and dark amber. A good first choice if you're unsure what grade to select.
New York Grade A Dark Amber is the darkest of the three Grade A classifications. This syrup has a more robust maple flavor. Preferred by many for it's more pronounced maple flavor.
New York Extra Dark for Cooking (Grade B) is a very dark colored syrup and has a strong maple flavor. It is considered excellent for cooking or flavoring.
Vermont has its own classifications of maple syrup, Vermont Fancy and Vermont Grade A Medium Amber. These are similar in taste and color to US Grade A Light Amber and Grade A Medium Amber respectively, but maintain a higher standard of density and are therefore somewhat thicker products.
In Canada, there are three grades of maple syrup: #1, #2, and #3. Canada #1 includes Extra Light, Light, and Medium syrups, all of which can be used on their own. Extra Light, or AA, syrup is best for making candy or for pouring over pancakes and waffles.
Light syrup (A) can be used to top heartier treats like French toast and cornbread.
Medium syrup (B) can also be used on its own, as well as for glazing or sweetening.
Canada #2 maple syrup, also called Amber or C, is recommended for baking or flavoring.
Canada #3 syrup, called Dark or D, is restricted to commercial use.
In both Canada and the United States, the lighter the syrup, the more delicate the flavor. As the maple syrup season progresses, off flavors become more common and the general flavor of the syrup becomes stronger. Late-season syrups are reserved for baking and should not be eaten on their own.
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Cooking With Maple Syrup
For every cup of cane sugar, substitute 1 cup of maple syrup and reduce the dominant liquid in the recipe by 1/2 cup (preferably water) . Don't cut back on a liquid that is likely to alter the flavor or the texture of the recipe, such as a liqueur, the oil or the egg, when you have two cups of milk or water to play with. You may also need to add ¼ to ½ teaspoon of baking soda to reduce the maple syrup's slight acidity. This will not be necessary in recipes with buttermilk, sour milk, or sour cream. Substitute maple syrup for honey in equal amounts. Decrease the oven temperature by 25 degrees. Maple Syrup tends to caramelize and burn on the top and edges sooner than a batter which uses granulated sugar.
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How Maple Syrup is Made
jeffreygangemi
Red Apple Guy
bakingfool
duonyte
Dee514
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