Judd’s Wayeeses Farms

Cooking with Maple


Maple syrup is a natural product and such contains vitamins and minerals. Although the nutritional value of pure maple syrup is not consistent from batch to batch because of metabolic and environmental differences and variations in methods of sap collection and syrup processing, packaged maple syrup contains the following:

Sugars: The main sugar in maple syrup is sucrose, which is the only sugar in the lighter grades. The darker grades of syrup may contain small amounts of fructose and glucose.

Calories: Pure maple syrup has 40 calories per tablespoon, the same as molasses. Honey has 45 calories per tablespoon, while corn syrup and granulated sugar weigh in at 60 calories and 50 calories per tablespoon respectively.

Minerals: The minerals found in pure filtered maples syrup are calcium, potassium, manganese, magnesium, phosphorous and iron.

Vitamins: Maple syrup contains trace amounts of B2 (riboflavin), B5 (pantothenic acid), B6 (pyridoxine), PP (niacin), biotin and folic acid.

Amino acids: These protein building blocks are found in trace amounts.

Chefs and home cooks are realizing that pure maple syrup can be used for more than topping pancakes, french toast, waffles and even ice cream. Some use it as a central ingredient in barbecue sauce, baked beans and glazes. There are many possibilities for expanding your culinary repertoire with pure maple syrup.

Here are some tips for substituting maple syrup in recipes calling for granulated sugar.

In replacing one cup of granulated sugar:

Use 3/4 to 1 and 1/4 cups of maple syrup. Maple syrup is less sweet than granulated sugar. The amount you decide to use will be dependent on how sweet you want the finished product to be. Some experimentation may be necessary.

Because maple syrup contains more moisture than granulated sugar, decrease the amount of liquid called for in the recipe by 2 to 4 tablespoons for every cup of syrup used.

Add 1/4 to 1/2 teaspoon baking soda. Baking soda is useful in neutralizing the slight acidity of maple syrup, enabling batter to rise and form properly. (Do not add baking soda if the recipe calls for buttermilk, sour milk or sour cream, as these liquids will also act as neutralizers.)

Because syrup will tend to caramelize and burn on the top and edges before a batter using granulated sugar, decrease the oven temperature by 25 degrees Fahrenheit.
Combine syrup with the liquid in the recipe, or melt shortening and mix thoroughly with the liquid shortening. If the finished product has too coarse a texture you probably need to mix the syrup and liquid shortening more thoroughly.

Subbing maple syrup for sugar is a snap From "New England Farmer", March 1994

Maple Glazed Pork Chops and Root Vegetables

Grill or broil the pork chops. When they are almost done, finish them by brushing Very Dark Strong maple syrup on and putting back on the fire. 

Steam the root vegetables which can be a medley of carrots, turnips, and parsnips. When the vegetables are cooked al dente, melt 1 Tbsp of butter with 1 Tbsp of Very Dark Strong maple syrup in a cast iron or other heavy fry pan. When the butter and syrup is bubbling add the vegetables to the pan and toss over the heat until there is no liquid in the pan and the vegetables are glazed.