Maple syrup is calorically the same as white sugar but far more nutritious. Maple syrup contains antioxidants, manganese, potassium, zinc, iron, and calcium, all of which have proven health benefits.
Maple syrup can be substituted for white sugar in almost any recipe (just decrease other liquids by about 1/2 cup) .
Lighter colored syrups have less "maple" flavor and will have less effect on taste than darker syrups rich in flavor.
Syrup is excellent for use in baked goods, sauces, marinades, and as a topping for pancakes, waffles, fresh fruit, and ice cream. (At the Holleran house, we eat it by the spoonfull!)
Maple trees can be tapped at at around 50 years old and at a minimum diameter of 10 inches without causing harm to the tree.
As trees mature and grow larger, up to four taps can be placed in one tree. Taps have to be removed and replaced every spring.
Maple syrup never really goes bad if refrigerated. Over extended time, sugars may crystallize, but won't harm the syrup or effect the taste.
Syrup can be frozen to keep it fresh longer. The sugars won't freeze solid, so thawing it for use is quick and easy.
Maple syrup is a great gift for any occasion!