9 Ways with Real Maple Syrup

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November 3rd, 2010

WomansDay.com Original Article

Does this scenario sound familiar? You’re scanning the breakfast aisle for maple syrup and see two bottles next to each other. One, called “pancake syrup,” retails for around $3; the other, “real maple syrup,” is upward of $15. Why the big difference? Unlike pancake syrup, which is essentially sugar, water and flavoring, real maple syrup is made from the sap of maple trees. The sticky amber liquid is the result of a labor-intensive process that only takes place two months out of the year, when tree sap is produced by below-freezing nights and above-40-degree days. Real syrup, which comes in four grades—extra light/fancy, grade A medium, grade A dark and grade B—offers a range of nuanced flavors, and even just a tablespoon adds robust depth to sweet and savory dishes. To test-drive the difference, try one of the maple-minded recipes we’ve listed below. Whether they’re for a weekend brunch or Thanksgiving dinner, these favorites are the perfect way to indulge your palate.

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