All About Sweet Maple Syrup

If you eat pancakes or waffles, then chances are you are covering them in maple syrup, which is made from the sap of sugar, red and black maples. This sap contains water, fructose, sucrose, glucose, amino compounds, phenolic compounds and organic acids. The trees are tapped and the sticky residue flows out. Once it's captured, the sap is then boiled evaporating the water. It is produced mostly in Quebec, Canada and in the United States, in Vermont.

The making of this treacle began with the North American Indians who used it for food as well as medicine to treat illnesses such as bronchitis. They would tap the trees in early spring and insert a reed letting the sap flow into buckets. Back then, the evaporating of water process was a little more difficult than it is today. On cold nights, they would leave the sap out and dispose of the ice that formed on the top.

Maple syrup is graded based on translucency and density. It has a smooth, silky texture. In order for a it to be classified as maple syrup, it must contain at least 66 percent sugar. For this reason, it can often be used as a sugar substitute in any recipe that calls for sugar such as caramel or salad dressing.

It is used to flavor many foods like cereals, apple sauce, ice cream and even biscuits. This sorghum is a great source of nutrition; it contains zinc, iron, B vitamins, calcium, potassium, magnesium and riboflavin.

Proper storage of the molasses is essential in preserving it. Before it's opened, it should be stored in a cool, dry place in use in intended rather soon. For long term storage, you can freeze it. (It does not freeze solid.) Once the it has been opened, it should be kept refrigerated.