Cooking with Maple Syrup

Maple Syrup Varieties

Maple syrup is not just for Breakfast. More and more people are cooking with maple syrup; turning to it when they want to sweeten something without using refined white sugar.  Sitting in the back of your pantry is probably a lonely bottle of maple syrup, kept on hand for the few times a year you make pancakes or waffles and otherwise banished until the next brunch that you host.
Golden Color & Delicate Taste

This syrup—made in colder climates, usually sometime in late February—is the first syrup of the season to be tapped, so it’s the lightest in color and the most delicate in flavor. To be able to really taste its light flavor, it’s best for traditional uses: drizzled over pancakes, waffles, oatmeal, and yogurt.

Amber Color & Rich Flavor

A bit darker in color, this grade is made mid-season, and has a smooth, more rounded flavor.  This type of maple syrup is best for baking as well as stirring it into cocktails or tea.

Dark Color & Robust Flavor

One step up in flavor, this grade has a stronger and deeper flavor.  Try it in your coffee; it’s almost like brown sugar.  If you’re making a holiday Fruit & Cheese Boar, try pairing this maple syrup with cheese in place of honey.  We love using this grade in BBQ sauces or as a glaze for grilled meats.

Very Dark & Strong Flavor

This grade is the last to be tapped in the maple season and is by far the most robust and flavor-packed of all the maple syrup grades.  This grade was actually not sold commercially until 2015; it was sold to factories and candy producers to make things like maple candy.  Because of it’s strong flavor, we suggest substituting it one to one in recipes that call for molasses.

Take a look at Freddy’s Food Blog for recipes using Maple Syrup

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