SUGARMAKER’S SECRETS

Helpful Hints for Maple Cream and Syrup

Proper Care

Maple Syrup in sealed containers keeps well in a cool dry place. After the containers are open, the syrup needs to be refrigerated. To prevent mold and to protect the flavor of maple syrup:
1. Store in containers in the refrigerator, or
2. Heat the syrup to 180° and fill hot sterilized jars, leaving no air space and seal. This method is especially helpful if large containers of maple syrup are not used immediately after opening. If a sugary crust forms on the surface of maple syrup, heat the syrup to dissolve the sugar, and thus remove the crust.

Freezing Maple Syrup

If you are buying maple syrup in large containers, place the syrup in
smaller containers and freeze.

Easy Opening

Before returning maple syrup to the refrigerator, rinse the cap in hot
water and wipe the top of the jug so the cap will be easier to remove
the next time.

Substituting Maple Syrup in General Cooking

Use only three-fourths the amount of maple syrup as sugar in a recipe. For example, if a recipe calls for 1/4 cup (4 tablespoons) of sugar, use
three tablespoons of maple syrup instead.

Baking

For every cup of sugar, substitute 3/4 to 1 1/2 cups of maple syrup, and reduce the dominant liquid in the recipe by two to four tablespoons. Don’t cut back on a liquid that is likely to alter the flavor or the texture of the recipe, such as a liqueur, the oil or the egg, when you have two cups of milk to play with. You may also need to add 1/4 to 1/ 2 teaspoon of baking soda to reduce the maple syrup’s slight acidity.
This will not be necessary in recipes with buttermilk, sour milk, or sour cream. Substitute maple syrup for honey in equal amounts.

KEEPING MAPLE CREAM

If you plan to keep this Maple Cream for any time before using, it would be advisable to freeze it and this will keep its consistency and flavor at its best.
Maple Cream under most conditions (except frozen) has a tendency
for Maple Syrup to separate out and rise to the top of the container. Simply stir the syrup back into the cream with a sturdy knife or spoon. If the container of cream has been opened for some time and the cream has hardened, this too can be restored by placing the jar in very warm water, being careful to keep the water level below the top of the container and stirring the cream (after it becomes warm) until it softens. Maple Cream should be refrigerated when not in use.