I remember making syrup out of something called "mapeline" (sp?) - but what is that stuff? I tried to google, but I keep getting recipes for how to make syrup.
I wonder about alternatives to maple syrup that I might be able to make the same way: sugar, water and .... flavoring. Vanilla?
Is 50 cents too much to spend on a healthy breakfast? For most people, a gallon is a lot of maple syrup and lasts for months in the kitchen. Buy the real stuff. Support a farmer and make the wortld a better place. It's easy and good for you too!
At home, when I can't get to the store to pick up the real stuff, I make artificial syrup from my own recipe which is similar to the ones here.
Birch syrup isn't bad either, although less flavorful than maple. But all I have now are black spruce trees and they don't produce anything but firewood!
I agree that buying it bulk and using in small quantities is worth it (Trader Joe and dare I say Costco have good prices on organic, though I'm not sure how it wouldn't be organic anyway), I love mine on pancakes mixed with yogurt;
a friend of mine moved to Minnesota and she sent me maple syrup she made herself which was incredible, and they use it there as their only sweetener, so maybe make a friend in Minnesota?;
maple syrup can be extracted from our bigleaf maple trees here, and I think this time of year might even be a good time for it, though I hear it's pretty thin and weak. I have a bunch of bigleaf maple on my property out here in Duvall if any of you want to experiment... I think it's pretty easy, just have to be patient. I might try anyway now and see what happens.
From his boyhood in Vermont, Brown, now a natural resources agent at the Cornell Cooperative Extension in Ithaca, recalls the sweet taste of boiling maple syrup on soft, fresh snow.
The maple sap, when boiled, turns into thick syrup. When poured on fresh snow, it becomes a taffy that can be scooped by hand or with a fork. This syrup-snow taffy is called "jack wax."
Maple syrup doesn't work very well with ice, Brown said. Packed snow is best for these sweet patties. Brown likes to pack soft, fresh snow into a bucket and then drizzle down the hot, thick syrup.
"It was a tradition in Vermont," Brown said. "We ate it with dill pickles and doughnuts."
Brown said he enjoys the queer combo. The sweet and sour tastes complement each other, he said.
"I always joke about it," he said, "that it was probably our earliest exposure to something similar to Chinese food."
The maple syrup and snow mix is an age-old tradition. Even before Europeans came to North America, Iroquois, Abenaki and other Native Americans who maintained "sugar bushes" poured maple syrup on snow to make their own snow candy.
Traditionally, this treat was the feature of the "sugaring off" party held at the sugar house to celebrate the end of the syrup harvest, said Karl Wiles, owner of the Cedarvale Maple Syrup Company on Pleasant Valley Road.
"People just enjoy it," Wiles said. "I haven't seen anybody who has health concerns about eating snow."
Cedarvale has its own official recipe for jack wax. Heat maple syrup to 230 degrees. While hot, pour on snow or crushed ice and eat, preferably with your fingers.
Also, does anyone know how to make sweeteners from fruit? Maybe apples?
I haven't tried it yet myself, but the person who posted it is usually pretty reliable with the quality of the recipes she posts.
Yield 2 cups
* 1 cup sugar
* 1 cup brown sugar
* 1 cup corn syrup
* 1 cup water
* 1 teaspoon vanilla
1.Boil together and cook gently for 3 minutes.
2. Bottle and store in refrigerator.
Some say add a tablespoon of butter once you take it off the heat, and there's the caveat to make sure your pan is big enough, because it bubbles up. It's thin when hot, but thickens as it cools.
If you have maple flavoring, throw some of that in. I used a tablespoon of vanilla because we like vanilla, but a teaspoon would have been enough. Some put some spices in, too. Play around with it and enjoy!
1 part Grade B Maple syrup
3 parts Sucanat (unrefined cane juice), or brown sugar
1 part water
Boil briefly and bottle
Grade B maple syrup is cheaper and has more flavor so it could be used in a dilute form and still have pleanty of flavor (this is usually what you pay for at the stores anyway) Try to avoid Corn syrup altogether...its highly processed, unhealthy form of sugar, nutritionally devoid and supports an unhealthy industry of corn.
If you are interested in trying some exotic items, I've had a coconut sugar syrup that tastes just like Grade A maple syrup. I suppose you could just get coconut sugar chunks and simmer it with water to make a syrup. (find this in Asian markets)
Lavender, ginger, lemon rind, rose petal...
You can leave fresh flavorings in jars of sugar and make syrup from that, or boil things in the syrup to extract. A thick enough syrup will leave you with candied X, great for cake decoration.
This kind of syrup would also be a good starting place for home-made soda, of course. A couple grains of active dry yeast works for me, but do be careful not to let it explode, and of course there's the lacto-fermentation way.
Fresh maple syrup is only 2 percent sugar which is a really good mix for bacteria, it is like milk quickly degrades. I have read, when i was looking up sap flow, the articles on sap flow from those who study maples are really interesting. that as it is a great culture for bacteria or you or you boil it down quick or you get somethig pretty dangerouse as a food stuff. It needs lots of boiling down to get to syrup, that adds to its price, they have found it is better to boil it down in wide flat pans than deep ones. agri rose macaskie.
I read that the production of maple sugar increased in the northern states of america because you were trying to sanctiion the users of slaves by not buying cane sugar products.
I used to make toffe as a child, i used to mix water or cream or milk with sugar and butter and cook it up to make sweets for myself. I suppose you could make a toffee syrup by doing the same and taking it off the fire before the liquid in it evaporated so much that it turned the same texture as toffee. May be lightly browning the butter taking care not to burn it before putting in the other ingrediants would be a good idea.
Browning butter is called making black butter in french recipies, you do it to cook steaks in it, you crush pepper corns and `put them in the butter to sizzle till the butter browns and and then put its called, steak with peppers, it could be black hamburghers i suppose, it is easy and deliciouse but i hardly ever bother to do it. agri rose macaskie.
Sorghum syrup is made with sorghum berries, aka milo. The stuff you feed your chickens. I've seen it, never made it, don't know what the process is.
After some apparently un-related reading, I think the natural maple flavoring you mentioned might be from fenugreek seed.
I'm going to plant some this spring, out of curiosity.
There was one odd thing that happened I'd like to relate. I am in TN zone 6b and planted "Mennonite" variety sorghum around the end of April/first of May. The stalks got 8 ft tall, began making seed heads and I cut them late July. They RE-GREW from the stumps and made another set of stalks that made seed heads before frost. The second set were thinner and woodier and less sap. I don't know if it was just the perfect weather or what, never read anywhere about getting 2 crops per year from any variety. I was surprised.
Ken Peavey: I think "natural maple flavoring" is such weak language that a marketer would be laughed out of buisness after attaching it to any product that contains real maple. From what I know of food processors, the phrase would mean "a natural flavoring that suggests maple."
For instance, "natual vanilla flavoring" is a byproduct of kraft paper: it's extracted from the black liquor that results when lignins break down.
Wikipedia says the regulations are as follows, in case people are interested:
the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional.