sweetener

Maple Syrup

Also called maple sap

In a nutshell

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

Maple syrup is the sap of sugar maple trees, boiled down until it is thick, golden and sweet. It takes roughly 40 litres of sap to make 1 litre of syrup, which explains the price. Most of the world's supply comes from Quebec, Ontario and the northeastern United States.

It tastes sweet and rounded, with woody, caramel and vanilla-like notes and a faint smoky edge in darker grades. Cooks love it because it is more than a pancake topping: it glazes salmon and bacon, balances mustard dressings, sweetens oats and roasted squash, and brings a cosy depth to baking.

Flavor profile

warm2

sweet5

pungent0

bitter0

floral1

earthy2

citrus0

smoky2

Aroma: woody, sweet, caramel-like

Good to know

Origin: North America

Forms: grade A, grade B, dark, amber

Season: Tapped in late winter and early spring, roughly February to April, when freezing nights and thawing days make the sap run. Available year-round in bottles.

Nutrition: Mostly sugar, with small amounts of minerals, so it adds flavour more than nutrition.

Storage: Unopened maple syrup keeps for a year or more in a cool, dark pantry. Once opened, refrigerate it, where it keeps well for about a year. It also freezes beautifully for long storage and won't freeze solid, so you can pour it straight from the freezer. If mould appears on the surface, the safest choice is to throw the syrup out. Glass bottles keep flavour best; syrup in plastic slowly darkens and loses aroma over time.

How to use maple syrup

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.

The science of maple syrup

Fresh maple sap is only about 2–3% sugar and tastes like faintly sweet water. Boiling drives off the water until the syrup is about 66% sugar, finishing at around 104°C (219°F).
The colour and flavour develop during boiling, as the Maillard reaction and caramelisation create new aroma compounds, including vanillin and furanones. Longer boiling and late-season sap give darker, stronger syrup.
Maple syrup is mostly sucrose, with a little glucose and fructose. Unlike honey, it rarely crystallises in the jar, and it browns readily when glazed on meat or fish.
Syrup still contains about a third water, enough for mould to grow on the surface once opened and warm. That is why opened maple syrup belongs in the fridge.
Heat maple syrup to about 112–114°C (234–238°F) and pour it on clean snow, and it sets into chewy maple taffy, the Canadian sugar-shack treat. Higher temperatures give maple butter, candy and sugar.

How to choose maple syrup

Buy bottles labelled 100% pure maple syrup; pancake or table syrup is mostly corn syrup with flavouring. In Canada and the US, Grade A comes in Golden Delicate, Amber Rich, Dark Robust and Very Dark Strong. Use golden for drizzling, and dark or very dark for baking, glazes and anywhere you want maple to stand out.

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Substitutes for maple syrup

Swap	Amount	What changes
Honey	1:1	Similar sweetness and body, but more floral. Browns a little faster in the oven.
Brown sugar syrup	1 cup brown sugar + ½ cup water, simmered, per 1 cup syrup	Gives a caramel sweetness for glazes and baking. Add a drop of vanilla for extra depth.
Golden syrup	1:1	Buttery and mild, a good swap in flapjacks, granola and glazes.
Date syrup	1:1	Dark, fruity and rich, great in baking and drizzled on yogurt.

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.
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.
Sweet Potato. Maple's caramel sweetness deepens roasted sweet potato.
Vinegar. Maple syrup's sweetness balances vinegar's acidity.
Mustard. Mustard's acidity cuts maple syrup's sweetness, adding brightness to dressings.

Every pairing for maple syrup →

Mistakes to avoid

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

Ideas for 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.

Maple Syrup: questions

Does maple syrup need to be refrigerated?

Yes, once opened. Pure maple syrup still contains enough water for mould to grow at room temperature. Unopened bottles are fine in the pantry.

Does maple syrup go bad?

Opened syrup in the fridge keeps for about a year. If you see mould on the surface or it smells sour or fermented, throw it out.

What is the difference between maple syrup and pancake syrup?

Pure maple syrup is just boiled maple sap. Pancake or table syrup is usually corn syrup with colouring and maple flavouring, so it is thicker, sweeter and much less complex.

Which grade of maple syrup is best?

It depends on the job. Golden and amber grades are delicate and great on pancakes, while dark and very dark grades have a stronger maple flavour that comes through in baking and glazes.

How do you substitute maple syrup for sugar in baking?

Use about ¾ cup maple syrup for every cup of sugar and reduce the other liquids by about 3 tablespoons. Keep an eye on browning, and lower the oven by about 15°C (25°F) if the outside darkens too fast.

Can you freeze maple syrup?

Yes. Because it is so sugary, it stays thick and pourable rather than freezing solid. It keeps almost indefinitely in the freezer.

What does maple syrup taste like?

Maple syrup is boiled tree sap with a rich, woody flavor that's hard to mistake. Its strongest notes are sweet, with an aroma that is woody, sweet, caramel-like.