Maple Syrup

Maple syrup is boiled tree sap with a rich, woody flavor that's hard to mistake.

Flavor

How to use it

Enhance Desserts. Swap in maple syrup for sugar; its invert sugars keep baked treats from drying out.

Create a Marinade. Grill meats with maple syrup and soy sauce; the sugars add caramel notes.

Common mistakes

• Too much syrup can overpower everything with sucrose.
• Stored wrong, yeast might feast on its sugars and start fermenting.

What goes with maple syrup

• Pecan. Maple syrup and pecans share a sweet, caramel-like note.
• Butter. Butter dissolves aromatic compounds in maple syrup for a smooth sauce.
• Bacon. Maple syrup's sweetness balances bacon's saltiness and adds contrasting texture.
• Walnut. Maple syrup and walnuts share furanones, which impart a sweet, nutty aroma.
• Pork Belly. Maple syrup’s sweetness caramelizes well with pork belly’s fat.
• Apple. Maple's caramel and woody notes deepen apple's bright, tart flavor.
• Oats. Maple's caramel sweetness suits oats' nutty, toasty flavor.
• Pumpkin. Maple's caramel sweetness suits pumpkin's mild, earthy flesh.

Try tonight

• Pour over pancakes or waffles for that classic touch.
• Sweeten granola bars or energy bites.
• Add to roasted nuts for a sweet-savory twist.

Storage

Refrigerate after opening to prevent fermentation.