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Maple Syrup

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By Paula Figoni

Published 2003

  • About
Maple syrup is made by boiling and evaporating the sap of the sugar maple tree, which begins to flow in early spring. It is produced throughout the northeastern United States and southeastern Canada, where over 80 percent of the world’s supply of maple syrup is produced. Like jaggery and other unrefined noncentrifugal sugars, maple syrup is boiled in open pans, often over a wood fire. Because sap is only 2 or 3 percent sugar, about 40 gallons (151 liters) of sap are needed to produce 1 gallon (4 liters) of maple syrup. This makes maple syrup an extremely expensive sweetener. It is prized for its unique and very sweet aroma, which develops from the Maillard reactions that occur as sap is boiled over high heat.

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