Using Maple Syrup
Unopened syrup stores easily, unrefrigerated. However, prolonged storage
may cause the color of maple syrup to darken and the flavor may deteriorate.
It is recommended to store maple syrup in the freezer, where it will remain
pourable and not freeze. This is the best way to prevent any chance of
spoilage and to keep the syrup at its peak of quality. If a thin layer of mold
develops on an opened container of syrup, it can safely be peeled off and the
syrup resterilized by bringing it briefly to 180° (a brief, light boil) and
then rebottling it. The syrup may darken, but the flavor should still be
unaffected.
"Sugar On Snow" is the traditional springtime treat! Freshly made
syrup is taken at about 234° F and poured while hot, over clean snow. The
syrup suddenly turns waxy and is eaten like candy, along with doughnuts and
sour pickles (as an antidote to the sweetness!).
Although most people use maple syrup in just one way, over pancakes or
waffles, there are many, many ways to use maple syrup: as a sauce over ice
cream or puddings, a natural glaze poured over ham, baked in the hollow of a
winter squash, in many other dishes, and even in many elaborate
"gourmet" recipes.
- We are the only syrup company that employs a full time Vermont Certified
syrup grader
- OU Kosher certified
- USDA certified organic
