Cooking and Baking with Maple Syrup, An All-Natural Sweetener
Maple syrup is a pure, all-natural sweetener that adds depth and intriguing complexity to recipes.
By Tim Herd
March 2011 Web
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With "Maple Sugar" you'll learn to identify various kinds of maple trees, discover how to tap your own trees, make your own syrup, and whip up tempting recipes for old-fashioned treats featuring maple syrup.
Photo Courtesy Storey Publishing
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The following is an excerpt from Maple Sugar by Tim Herd (Storey, 2011). The excerpt is from Chapter 7: Maple Delights.
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Good and Good for You
Maple syrup is a pure, all-natural sweetener, and other than honey and agave nectar, the only one in a naturally liquid state. It has no fat, no animal products, no artificial colors, and no preservatives. Unlike white cane sugar, which is stripped of its nutrients in its “refinement,” or brown sugar, which is simply white sugar mixed with molasses, maple syrup is packed with vitamins, minerals, amino acids, and antioxidants. A little daily dose is like downing a good-tasting multivitamin pill.
Vitamins in maple syrup include niacin (B3 or PP), pantothenic acid (B5), riboflavin (B2), and traces of folic acid, pyridoxine (B6), biotin, and vitamin A. Minerals in the brew include potassium, calcium, magnesium, manganese, sodium, phosphorus, iron, zinc, copper, and tin. These levels are 15 times higher than those found in honey.