FAQs
Maple Syrup FAQs
- Do your products contain gluten?
- How do I substitute maple syrup for white sugar?
- What are all the grades of pure maple syrup and what is the difference?
- What is the best grade of maple syrup to buy?
- What is the best way to store pure maple syrup?
- What should I do if I find crystals in the bottom of my container of maple syrup?
- Which grade is best for cooking?
NO. Maple syrup, maple candy, maple cream and maple sugar contain no gluten.
To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar. For baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.
Maple granulated sugar can be substituted for white sugar without any adjustments.
To substitute for brown sugar: 1 cup packed brown sugar = 1 cup + 1 tablespoon maple granulated sugar OR use 1 cup plus 1 tablespoon maple syrup AND reduce other liquids by 1/2 cup.
There are four grades of pure maple syrup, they are:
Grade A Golden Color, Delicate Taste: This light syrup has the mildest maple flavor and is made early in the season.
Grade A Amber Color, Rich Taste: Still light in color, this syrup has a more full-bodied maple flavor.
Grade A Dark, Robust Taste: This syrup is for those who prefer a substantially stronger maple flavor.
Grade A Very Dark, Strong Taste: This bold flavored syrup is ideal for cooking and baking, and is made late in the season.
Each grade of maple syrup is of equal quality with the same density and clarity but the color and strength of maple flavor varies. We encourage you to try the different grades and decide for yourself which grade you like the best.
Maple syrup should be stored in a cool place out of direct sunlight until opened. Once opened it should be refrigerated.
Crystallization occasionally occurs in maple syrup. It is a natural occurrence. The crystals are harmless. The crystals can be melted down in a pan on your stove or simply discarded. We like to eat them, it’s like maple rock candy!
When cooking or baking with pure maple syrup, it is better to use the darker grades so that the maple flavor isn’t over-powered by the other ingredients in your recipe. However, for recipes in which you want a healthy natural sweetener but not a lot of maple flavor, we recommend using the Golden Delicate.
