"Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the Encyclopedia of Food and Drink in America, Native Americans are generally thought to have been the first to tap maple trees and to turn the sap into syrup. The sap is less than 3% sugar; 32 to 40 gallons of sap boil down to just one gallon of syrup."
"Maple syrup tastes sweet with a distinct, rich flavor accented with a blend of caramel and vanilla with a hint of woodiness. Don't think of it just as a breakfast partner to pancakes or waffles. The syrup lends a gentle note to many savory dishes, especially bold-flavored vegetables, such as Brussels sprouts and greens. Of course, it's also a scrumptious addition to pecan pie, cakes and cookies. Enjoy."
Maple syrup is produced by boiling sap from maple trees, primarily sugar maples, to concentrate its sugar. Native Americans are generally credited with first tapping trees and making syrup. Sap contains less than 3% sugar, requiring 32 to 40 gallons of sap to make one gallon of syrup. The syrup tastes sweet with a rich flavor combining caramel and vanilla with a woody hint. Maple syrup enhances both sweet and savory dishes, pairing well with bold vegetables and desserts. Martha's Maple Bourbon Pie combines pie dough, sugar, butter, eggs, dark corn syrup, maple syrup, bourbon, vanilla, and pecans to yield about eight wedges.
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