maple-syrup | The Big Apple

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Maple Syrup: A Comprehensive Guide

Maple syrup holds a special place in all Canadian hearts, passed down through generations.

Initially discovered by Native Americans, it's now catching on globally as a natural sweetener.

While we all adore drizzling maple syrup on pancakes, its versatility is often overlooked.

It adds depth to coffee, flavors meats as a marinade or rub, in baking recipes, mixed into cocktails, in salad dressings, and plenty more.

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What is “pure” maple syrup?

When we talk about "pure maple syrup," we're talking about nothing but maple sap boiled down to syrup. Sap is like a tree's nutrient highway, a clear liquid that carries all the good stuff around.

It's mostly water, but there's also small amounts of sugar and some important nutrients in there. So, when you have pure maple syrup, you've got a super-concentrated version of this sap.

Even though it's all about the sap, the taste and quality of pure maple syrup can differ a lot. That's because environmental factors can affect how the sap turns out.

How is maple syrup made?

If you’re an innocent foreigner who just happened to stumble across our page, you might be wondering if you can make maple syrup all year (nope) or if sugar is added to it (definitely not).

  • Step 1: Tapping Trees

    • You start off by tapping trees. Back in the day, people would drill a hole in the tree, stick in a spout, hang a bucket, and wait for the sap to flow.
    • Then, they'd haul it to the sugarhouse, either with horses or four-wheelers. But that method was only practical if you had a few hundred trees.
    • Nowadays, most sugarbushes are bigger and use tubing that runs straight from the tree tap to a collection point. Setting up this tubing can take months but lasts for years.
  • Step 2: Reverse Osmosis

    • Once the sap's in the sugarhouse, it's time to turn it into syrup.
    • First, you concentrate the sap by running it through a reverse osmosis machine, which removes almost all the water.
    • This saves energy because boiling off excess water is the main part of making maple syrup.
  • Step 3: Boiling

    • The final step? Boiling. It’s possible to use wood fires, but it's hard to control the temperature, and someone needs to watch it constantly.
    • In some cases, wood isn't practical and steam might be a better alternative. It's more efficient, and there's no risk of burning.
    • Plus, it brings out even more flavors in the syrup, like honey and apple, and shortens boil times, making the season easier for the crew.

Where did maple syrup come from?

maple syrup has a sweet history rooted in Indigenous traditions. Native Americans in North America were the first to tap maple trees and boil the sap to make syrup, long before European settlers arrived. They would collect the sap in containers made from birch bark and heat it with hot stones.

Early European settlers learned about maple syrup production from Indigenous peoples, and by the 17th century, they were using iron pots to boil sap into syrup.

Initially, maple syrup was mainly produced for personal use, but as settlements grew, it became a valuable commodity, often used as a sweetener when refined sugar was scarce or expensive.

The process of making maple syrup evolved over time, with improvements in equipment and techniques. In the late 19th and early 20th centuries, innovations such as metal taps, evaporators, and hydrometers made production more efficient.

This period also saw the establishment of commercial maple syrup operations in regions like Vermont and Quebec.

What’s the difference between Grade A & Grade B maple syrup?

Grade A and Grade B maple syrup differ primarily in taste and color.

Grade A maple syrup (available at The Big Apple) is typically lighter in color and has a milder, more delicate flavor compared to Grade B syrup, which is darker and has a more robust, pronounced maple flavor.

In terms of traditional uses, Grade A maple syrup is often preferred for drizzling over pancakes, waffles, and desserts due to its lighter flavor profile.

Grade B syrup is commonly used in cooking and baking, where its stronger flavor can complement savory dishes, marinades, and baked goods.

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When is the maple syrup season?

The maple syrup season, also known as sugaring season, typically occurs in late winter to early spring, usually between Feb and Apr, depending on the climate and location. This is when temperatures fluctuate between freezing at night and above freezing during the day, causing maple trees to produce sap.

Sugarmakers tap the trees during this time to collect sap, which is then boiled down to make maple syrup. The exact timing of the season can vary from year to year and from region to region, depending on weather conditions.

Is maple syrup healthy?

Maple syrup does contain some beneficial nutrients like manganese and zinc, and it has a lower glycemic index compared to refined sugars, meaning it won't cause blood sugar spikes as rapidly.

But it's still high in sugar and calories, so it should be consumed in moderation as part of a balanced diet.

While it may offer some health benefits compared to highly processed sugars, it's important to be aware of its calorie and sugar content and use it sparingly.

So, while it can be enjoyed as a natural sweetener, it's not a “health food” per se.

maple-syrup

Can maple syrup be used instead of honey?

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Yes, maple syrup can be used as a substitute for honey in many recipes.

Both maple syrup and honey are natural sweeteners, so they can often be used interchangeably to add sweetness to dishes like pancakes, french toast, baked goods, dressings, and marinades.

However, it's worth noting that they have slightly different flavors, with maple syrup offering a rich, caramel-like taste while honey has a floral sweetness.

Maple syrup at The Big Apple!

At The Big Apple, we take pride in our diverse selection of maple syrup products, each meeting the varied preferences of our customers.

Our range includes traditional maple syrup bottles in whimsical shapes such as maple leaf and hockey player bottles.

We also provide flavored maple syrups, including strawberry and wild blueberry.

Complementing our syrup selection are a range of maple-infused treats, including maple apple pie, maple cream cookies, maple leaf chocolates, and maple fudge. Each product is made with high-quality ingredients and infused with the rich, natural sweetness of maple syrup.

For those looking to expand their maple experience beyond syrups and treats, we also offer maple-inspired beverages such as maple tea.

Additionally, our breakfast bundle features apple spice pancake mix, pure maple syrup, maple tea, and pure maple candy bag.

maple-syrup

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