DID YOU KNOW THAT
MAPLE SAP is 97 % water and approximately 3% sugar (sucrose is a natural sugar formed in the spring from the starch supplies in the tree roots)

MAPLE SYRUP NUTRITIONAL VALUE:
1. Contains 10% calcium, equal to that in milk.
2. Is an excellent source of potassium.
3. Contains several trace vitamins and minerals.
(calcium, potassium, manganese, magnesium, phosphorous, iron and vitamins and trace amounts of amino acids)
4. Is low is sodium.
5. Contains no cholesterol.
6. Contains no fat.
7. Is the lowest in calories of all the natural sweeteners.
(Maple syrup has 50 calories per tablespoon)

Everything the health conscious public is looking for!.

MAPLE STORAGE
Maple Syrup: Store in original container in fridge up to 6 months. For large sizes, pour small amount into jug & refrigerate. Freeze remainder in original container. For more, allow frozen syrup to thaw about 1 hour, then pour and re-freeze.
Maple Butter: Keep refrigerated. Can be frozen.
Maple Taffy: Wrap and keep cool during trip home. Keep in freezer wrapped in waxed paper.
Maple Candy and Granulated Sugar: Store in a cool, dark, dry place. (DO NOT REFRIGERATE)

GRADES OF MAPLE SYRUP
Extra-Light - lightest in colour and delicate flavour
Light & Medium - darker than extra-light with a more pronounced maple flavour
Amber - darkest in colour & strongest maple flavour

Your personal taste dictates the grade you prefer. For cooking and baking Amber or Medium are best. When maple syrup has reached it's proper density (66.5% sugar or brix) We compare the maple syrup to the standardized colours inside the colorimeter and assign the grade according to the colour it matches. Different grades can be produced on the same day and the reason for this is unknown. Syrup tends to become darker towards the end of the season (mid to late April)

Substituting Maple Syrup for 1 cup White Sugar:

• Use ¾ to 1 ¼ cup maple syrup - Maple syrup is less sweet than sugar, proportion to your taste.
  
• Decrease liquid by 2 - 4 tbsp/ cup of syrup since syrup has more moisture than white sugar.
  
• Add ¼ to ½ Tsp. baking soda* - to neutralize the slight acidity of the syrup so the batter rises properly. *Do not add soda if the recipe calls for buttermilk, sour milk, sour cream because these liquids do the same thing.
  
• Decrease oven by 25 degrees F

Maple syrup is best bought at the farm gate where you can be assured of quality and freshness.  Look for maple syrup that is clear.  It should be labeled pure maple syrup with the producers name, grade of maple syrup and quantity.  Blended maple syrup is mixed with a glucose solution and should be labeled "blended" or "table syrup".   It cannot be used to make any of the maple products (maple taffy / maple sugar etc.)

Collect fresh clean snow in two 9 x13 baking pans (or equivalent containers).  Pack the snow until it is dense and the surface is smooth.  Keep outside until ready, or place in freezer. OR use ice cubes (crushed) in place of snow.

Ingredients and equipment:
2 cups pure maple syrup
1 tsp. butter
Wooden popsicle sticks or forks
Thick oven mitts
Saucepan
Candy thermometer

Add maple syrup & butter to saucepan.  Boil uncovered on medium high heat until the syrup reaches 250 - 260  degrees Fahrenheit. Do not stir.  Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.  A second person (wearing winter gloves) should roll each hot  strip onto a popsicle stick or fork and leave on the snow to cool.  Eat when cool.   The syrup is extremely hot - it can cause severe burns.   Children should be closely supervised.  Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.  They will keep for several weeks.

4 cups pure maple syrup  
1 tsp butter
Large saucepan
Metal sieve
Wooden spoon
Candy thermometer
Funnel
Storage containers for granulated sugar (e.g. Tupperware)

Add maple syrup and butter to pot and boil uncovered to 254 degrees Fahrenheit.  Remove from heat and stir with wooden spoon until syrup becomes granular and dry.  This may take up to 30 minutes.   Sift though sieve onto cookie sheets and let dry for 3 hours.  Transfer into storage containers using funnel.  Store containers in a cool dark place. Granulated sugar can be used in place of white or brown sugar. If you plan to bake with granulated maple sugar use Canada # 2 Amber since it has a stronger maple flavour.  Canada # 1 syrup will produce a lighter coloured sugar with a more delicate flavour that is suitable for sprinkling on toast, grapefruit etc.  It will keep for several months.

1. Use 100% pure maple syrup (label must say "pure")
2. Use a good quality candy thermometer
3. Ensure all equipment and utensils are free from soap or strong odours as they will transfer to the maple syrup  when cooking 
4. Soak all utensils / pots  in hot water after using them to soften the boiled maple syrup
5. High altitudes may make it impossible to make certain maple products