Maple Syrup: Never Eat Pancake without this Wonder
Maple syrup was first collected and used by aboriginal people of Eastern Canada and North Eastern US. Canada is the world’s largest producer of maple syrup. The origins of maple syrup production are not clear though the first syrups were made by repeatedly freezing the collected maple sap and removing the ice to concentrate the sugar in the remaining sap. Maple syrup is one of the most commonly consumed Canadian foods of Aboriginal origins.
You can’t always find golden syrup in the shops and home made golden syrup is also so much cheaper. So let me show you how to make it in your own home. New r…
Maple Syrup. This comes from the sap of maple trees. It is boiled and minimally processed so that it does retain some of its vitamins and minerals. You must get a quality brand, however, that contains only maple syrup and not a lot of fillers like high fructose corn syrup.
Maple syrup is a good alternative to sugar. It is used in many of the recipes today, especially in baking desserts. But these sweeteners are ex …
Maple syrup is made with evaporated maple sap or a solution of maple sugar. A good mix has no more than 33 to 35 percent of water. A pure maple syrup is four times as sweet as ordinary table sugar.
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrutapped ps must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup. In the United States, a syrup must be made almost entirely from maple sap to be labelled as “maple”, though states such as Vermont and New York have more restrictive definitions (see below).
Maple syrup is often eaten with pancakes, waffles, French toast, or oatmeal and porridge. It is also used as an ingredient in baking, and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.
Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. However, in South Korea in particular, it is traditional to consume maple sap, called gorosoe, instead of processing it into syrup. Japan is a large importer of maple syrup: in 2010, 1160;percent of Canada’s maple syrup exports (a value of C$28 million) went to Japan.