Cooking For Engineers

[dcromer]

Can anyone tell me what sugar is in maple syrup?
I am trying to avoid fructose.

[Michael Chu]

[AndyB]

If the syrup is actually moldy, there's nothing that you can do to salvage it -- pitch it out.

It's more likely that what you're observing is fermentation rather than mold. (With a yeasty alcohol odor rather than the mustiness of mold). If that's the case, you can boil it and skim off the yeast. You'll never get entirely rid of the yeastiness, so use that syrup for baking, where a yeast taste won't be objectionable. And maybe buy a fresh bottle to put on your ice cream and pancakes.

And keep your syrup refrigerated after you open it, especially in warm weather.

[Cindy T]

FYI, if you live in a northern climate and have a maple tree, you can probably make your own syrup. I tapped 1 silver maple and 1 Norway maple this spring and now have 6 1/2 pints of delicious syrup.

I used the gas grill to do most of the boiling outdoors, then finished it on the kitchen stove. It's an exercise in patience but a fun project and the syrup makes it worth the effort.

My husband thought I was eccentric the first time I did this. Now he thinks I'm resourceful

Cindy T in MN

[Joe Pie Guy]

Hey folks:

We have been making maple syrup in a primitive way (big pan over a fire pit) for a few years in SW Wisconsin, and prefer what we call Grade D (Diesel) syrup. Very dark and smokey. The first time we produced it, we weren't so sure about it. Man, was it smokey. The next time we made syrup, we unintentionally isolated the wood smoke from the surface of the pan, and it tasted very, well... Plain. Our kids were so disappointed they got really mad and upset, and blamed us adults for ruining it! That was so funny!

This year was the first time since that "plain" batch a few years ago, and it is unquestionably, without a doubt, certifiably Grade D. Yuuuuuumm!

So, anyone got any opinion as the the health effects of ingesting all that wood smoke via syrup? Not to mention all the smoke we breathe while boiling the stuff down.

Regards,

Joe Pie Guy

[Ra]

The reason that Grade A has the weakest Maple flavor, is that when the standards were established, Maple syrup was often the only sweetening agent available to many women. Since they didn't want ALL of their cooking to taste like Maple, the sweetener with the most neutral flavor was considered the most desirable.

Now, of course, most of us would like the most Maple flavor possible, in our syrup, so take advantage of this archaic system, if you can.

I wish they sold Grade B in Publix.

[Guest]

Greetings from Ontario:

We also produce a lot of maple syrup in this province -- I buy Canada #1 Light. Very yummy!

I would pitch any out that was mouldy myself (and I'm not a stickler about that sort of thing). To avoid mould, I throw the glass bottle in the freezer, and just haul it out whenever I need some. It doesn't freeze or crystalize, it stays runny, and it lasts indefinitely. I haven't tried it with a can, but have never heard that it behaves any differently.

The maple syrup in the snow with a stick thing I always heard referred to as "sugaring off", but when I look it up online, I see that "sugaring off" either refers to the whole maple syrup making process, or the party that one has while sugaring off. I don't know -- deelish by any name.

[Sher]

I usually strain "the mother" off..and it is usually fine..Seems to me tho, that at one time, maple syrup NEVER went bad.

[Charles]

Can Refrigerated Maple Syrup ever go “bad”?

Thanks in advance,

Charles

[gillyville]

can crystallized maple be fixed so that is smooth syrup again?

[Dilbert]

>>can crystallized maple be fixed so that is smooth syrup again?

yup. just warm it gently and the sugar crystals will re-dissolve.

(a hot tap water bath is usually enough)

[Addie]

Hi can someone give me an example brands of 100% Grade B Maple Syrup? Also if you can tell me where or what store I can buy this Grade B Syrup...

Thank you,
Addie

[Dilbert]

Addie -

difficult to say not knowing where you are or what markets are in your area.

however, USDA specifications for 100% pure maple syrup are consistent - the major difference between Grade A and Grade B is color - tho many folks feel Grade B has more depth of flavor.

if your supermarket has an organic or natural section, look there - anything labeled "maple flavored" is not what your are looking for. it will most likely be labeled with the grade - but color is the tip off. Grade A is a light amber color, it is almost transparent. Grade B is noticeable darker - more like the "maple flavored" pancake syrups ala Aunt Jemima / Log Cabin.

my store has "the good stuff" in the organic section and the cheap stuff in with the pancake syrup stuff.

[Homeygenius]

  Every Christmas my mother in law provides us with a couple of gallons on beautiful maple syrup which we store in the fridge. By spring the syrup has the fermented taste I've read about. There is no mold and it's a golden syrup color. I have a candy thermometer. Does anybody know the time or temp the syrup should be if I reboil it. My grandsons love it on their pancakes so I hate to waste it. Apparently it taste better than my blackberry syrup !! Thank you for your help.  

[Dilbert]

wow, can I get on your MIL's Christmas List? <g>

>>>the time or temp the syrup should be if I reboil it.
it will vary a little depending on sugar concentration but it is about 219-220'F.
care is required! it can be scorched / burnt.
the question is "why reboil?" - if the sugar has crystallized you can warm it - no need to get to the boiling point....