New York State is the third largest producer of maple syrup in the U.S.A.!
Maple Syrup is Fat Free, Cholesterol Free, Low in Sodium and High in Potassium!
1/2 Tablespoon of maple syrup gives you 10% of the daily required iron needed by a physically active person
It takes 43 gallons of 2% maple sap to make one gallon of syrup!
Table-grade syrups fall into 3 classes, established by the U.S. Government: Light Amber,
Medium Amber, and Dark Amber. All three have the same density or specific gravity.
- Light Amber is the lightest in color and has a very mild maple flavor.
- Medium Amber is one grade darker in color and has more flavor.
- Dark Amber is still darker and has a rich maple flavor.
The maple syrup season may last for 6 to 8 weeks, but the period of heavy sap run may be only 10 to 20
The harvest of sap suitable for making table syrup ends when tree buds begin to develop
Freezing nights followed by sunny days (above 40ºF) is ideal maple weather. It must freeze at
Maple syrup, warm or cold, makes a wonderful sauce for ice cream; sprinkled with a few chopped nuts.
A favorite old-time dessert was plain hot boiled rice with maple syrup poured generously over each serving.
Fill the hollowed center of an apple with maple syrup and bake it as usual.
|Storing Maple Syrup
Proper storing of your New York State maple products ensures their quality when they reach your table. Unopened containers of maple syrup should be stored in a cool, dry place. Once opened, maple syrup should be refrigerated or frozen.
If, after extended storage, mold should form on the surface of the syrup, the original quality can be restored. Remove the mold, heat the syrup to boiling, skim the surface. Sterilize the container and refill it with syrup.
If hard, glass-like crystals form in the container. Add a little warm water to slightly dissolve the crystals so they can be removed from the container. Heat to boiling until the crystals dissolve. It can then be used wherever maple sweetening is desired.
Maple Syrup Fudge
2 Cups Maple Syrup
1 Tablespoon Light Corn Syrup
3/4 Cup Chopped Nuts
2 Teaspoons Vanilla
3/4 Cup Thin Cream
1. Combine the maple syrup, corn syrup and cream in the saucepan. Place the saucepan over moderate heat and stir constantly until the mixture begins to boil.
2. Continue cooking the mixture without stirring to 234ºF, or until a small amount of syrup forms a soft ball in cold water
3. Remove the pan from the heat and let the mixture stand without stirring until it cools to lukewarm (100º to 120ºF). Then beat the mixture until it thickens and begins to lose its gloss.
4. Add vanilla and nuts and pour the mixture at once into a buttered pan.
5. When it is cool, cut into squares.
3 Cups Flour
1 Cup Butter
2 Cups Maple Syrup
1 Cup Chopped Nuts
4 Teaspoons Baking Powder
1 Cup Raisins
3 Cups Oatmeal
2 Teaspoons Nutmeg
1/8 Cup Milk
2 Teaspoons Salt
Place butter, syrup, eggs in a bowl and beat ‘til light and creamy. Sift together flour, salt, baking powder. Fold in raisins, oatmeal and nutmeg. Add milk and nuts to blend thoroughly into creamed mixture. Drop to spoonful onto a greased cookie sheet. Bake at 375ºF for 15 minutes.