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Maple syrup

Sweeteners & chocolate · Syrups & honey

Maple syrup

Syrup boiled down from the sap of sugar maple trees; woody, caramel sweetness for pancakes and baking.

Also called: pure maple syrup

15 recipes with it

Photo: User:Miguel Andrade, via Wikimedia Commons (public-domain)

What it is

Maple syrup is made by boiling maple sap until it is concentrated to syrup. Grades range from golden, delicate syrup to very dark, robust syrup, which is best for baking. Pure maple syrup is different from 'pancake syrup', which is flavoured corn syrup. It is thinner and less sweet than honey.

Acer saccharum

How it’s used

  • Pancakes, waffles and French toast
  • Glazing salmon, ham and roast vegetables
  • Sweetening granola, porridge and yogurt
  • Baking and maple butter
  • Dressings and cocktails

Characteristics

Taste
Caramel, woody, vanilla-like.
Sold as
liquid
Cooking uses
Usually eaten raw, Mainly a seasoning, Suitable for baking
Common in
Canadian, American

Storage

Refrigerated. Refrigerate after opening; pure syrup can grow mould at room temperature. If a thin mould film forms, discard the syrup.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
260 kcal
Protein
0.04 g
Carbohydrate
67.04 g
Fat
0.06 g
Fibre
0 g
Sugars
60.46 g

USDA FoodData Central: Syrups, maple.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Honey — 1:1; thicker, more floral, not vegan.
  • Brown sugar — Use about 3/4 cup per cup of syrup and add a little extra liquid.

Related ingredients

Recipes with maple syrup

See all 15

3 more

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