·        How is maple syrup made?

o   100% pure maple syrup is made each spring by collecting the sap of maple trees and boiling it down into syrup.  It takes approximately 40 gallons of sap to make just one gallon of pure maple syrup.

·        How do I store maple syrup?

o   Pure maple syrup contains no preservatives or additives; therefore, it needs to be refrigerated after opening.  The best place to store maple syrup is in the freezer.  Maple syrup will not freeze making the freezer and ideal storage place.

·        What should I do if there is mold on the top?

o   If mold should form on the top of the syrup, it can be restored to nearly its normal flavor by reheating to the boiling point and skimming.

·        Why should you buy from us?

o   We run an honest and straightforward business. Our products are of excellent quality at fair prices and we always try to ship as quickly as possible. We personally respond to all inquiries and we sincerely care about your opinion and satisfaction. In an age where customer service seems to have been forgotten we strive to meet and exceed all of our customer's expectations on products and service. This is what sets us apart from everyone else. 

·       Maple Nutrition:

o   Calories:  Maple syrup has about 50 calories per tablespoon.

o   Minerals:  Pure maple syrup has calcium (13.4 mg per tablespoon), potassium (40.8 mg per tablespoon), magnesium, manganese, phosphorus, and iron.

o   Vitamins:  Trace amounts of B2 (riboflavin), B5 (pantothenic acid), niacin, and folic acid.

o   Cholesterol:  None.

 

·       How to Substitute Maple Syrup in Cooking

o   General Cooking:

§  Use only three-fourths the amount of maple syrup as sugar in a recipe. For example, if a recipe says to use ¼ cup (4 tablespoons) of sugar, use 3 tablespoons of maple syrup instead.

o   Baking:

§  For every cup of sugar, substitute ¾ cup to 1 ½ cups maple syrup, and reduce the dominant liquid in the recipe by 2 to 4 tablespoons. Don’t cut back on a liquid that is likely to alter the flavor or texture of a recipe, such as the liqueur, oil, or egg, when you have 2 cups of milk to play with.

o   Acidity:

§  You may also need to add ¼ to ½ teaspoon baking soda to reduce maple syrup’s slight acidity; this will not be necessary in recipes with buttermilk, sour milk, or sour cream.

o   Honey:

§  If you are substituting maple syrup for honey, I’ve found you can almost always succeed with an equivalent substitution.

o   Oven Temp.:

§  Maple syrup not only adds a brownish tinge to whatever it is you’re cooking, but also tends to make baked goods brown more quickly than sugar does (reducing the oven temperature by 25ºF sometimes compensates for that).

o   Sweetness and Moisture:

§  Basically, you have to account for two things when substituting maple syrup for sugar in a recipe: that syrup is sweeter than sugar, and that it adds extra moisture to the recipe.