Maple Syrup

Americans’ excessive sugar intake over the years has caused health-conscious food providers and consumers alike to pose the question: How can we sweeten our food without the extra additives, processing and artificial ingredients that are in so much of our food? Enter natural sugar alternatives including raw honey, stevia, molasses, agave and, of course, maple syrup.

Maple syrup is praised as one of the most natural substitutes for refined sugar and artificial sweeteners because creating it does not involve much processing. It is made from the sap of two principal sugar maple trees—Sugar Maple (Acer saccarum) and Black Maple (Acer nigrum)—that heavily populate the northeastern and upper midwestern areas of the United States and Canada. Although the trees grow in other areas, the altitude, soil conditions and weather patterns in these parts of the world are necessary for maple syrup production.

From January through April, also known as the sugaring season, sap is slowly collected from the trees with some form of a tap and bucket. It takes 40 gallons of sap to make 1 gallon of syrup. Once the sap is collected, it is boiled down— real maple syrup is nothing but 100 percent boiled sap. In comparison, products called “breakfast syrup,” “pancake syrup” or simply “syrup” may only contain 2 or 3 percent real maple syrup or may rely solely on artificial maple flavor instead of using any maple syrup.

Since maple syrup is 100 percent natural, it contains beneficial minerals. One serving (4 tablespoons) contains 8 percent of the daily values for calcium and zinc, 4 percent for magnesium, 5 percent for potassium, and 115 percent for manganese. With high levels of manganese especially, maple syrup is considered much healthier than granulated sugar and high fructose corn syrup. But, it is important to remember that maple syrup still contains sugar—and as with all sugar products—moderation is key.

Maple syrup is graded based on its color and flavor— syrups light in color are usually produced early in the season when it’s colder, and darker syrups are produced later in the season. According to new international guidelines, all pure maple syrup available for retail purchase must be Grade A, and meet all quality, safety and syrup production regulations. Each Grade A maple syrup is then categorized by color and taste. Categories include Grade A, Golden Color,

Delicate Taste (recommended for baking) and Grade A, Amber Color, Rich Taste (good for pancakes). The two darker Grade A syrups—Dark Color, Robust Taste and Very Dark Color, Strong Taste—are known for their bolder flavors. This grading system allows consumers to easily discern which taste they prefer.

Replacing sugar with maple syrup is easier than you might think. Try substituting sugar with maple syrup the next time you make cookies, muffins or bread. Maple syrup is also a good sweetener for oatmeal, berries, yogurt and granola, and it is a delicious part of sauces, marinades and salad dressings. For cooking and baking, however, conversion is important. Every 1 cup of granulated sugar should be substituted with 3/4 cup of maple syrup. And, since a liquid is replacing a solid, liquid ingredients like water, milk and juice should be reduced by about 2 to 4 tablespoons. Don’t reduce an ingredient that could alter the flavor or texture of a recipe. Water, milk and juice should be altered before oil or eggs. Baking temperatures should be lowered by 25 degrees Fahrenheit since maple syrup caramelizes differently and higher temperatures may cause burning.

One thing’s for sure—no matter how you choose to integrate maple syrup into your food plan, your dishes and baked goods are bound to be healthier and just as sweet.

BY KATIE BALLALATAK