Maple Syrup

Unopened: store in cool, dark pantry indefinitely. Opened: refrigerate to prevent mold growth. If mold appears on surface, discard (do not simply skim off). Can be frozen but not necessary.

High in manganese and contains small amounts of zinc, calcium, and potassium. Primarily composed of sucrose.

Grade A Dark has stronger maple flavor than Golden or Amber - better for cooking and baking

Warm gently if crystallization occurs - crystals are normal and don't affect quality

Use as a 1:1 substitute for honey in most recipes, though it's thinner in consistency

A little goes a long way - its flavor can overpower delicate dishes

Pancakes, waffles, and French toast

Oatmeal and yogurt

Roasted root vegetables (carrots, sweet potatoes, squash)

Glazes for salmon, pork, or chicken

Baked beans

Coffee and tea as a natural sweetener

Bourbon, bacon, and pecans

Confusing with pancake syrup (which is usually corn syrup with maple flavoring) - check labels for '100% pure maple syrup'

Storing opened syrup at room temperature, which encourages mold growth

Using too high heat when warming, which can scorch the sugars and create off-flavors

Assuming all grades taste the same - darker grades have more robust, less sweet flavor