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100% Pure Maple Syrup tends to cling to the sides of the measuring cup or spoon. Lightly grease the container and then scrape out the syrup.
Combine Pure Maple Syrup with the liquid in the recipe, or melt shortening and mix Pure Maple Syrup thoroughly with the liquid shortening.
If the finished product has too coarse a texture, you probably need to mix the Pure Maple Syrup and liquid shortening more thoroughly
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All maple syrup should be refrigerated after opening. It is a pure and natural product with no added preservatives and will get moldy if not refrigerated
after opening. Unopened containers will keep for a minimum of 3 years. Store in a dark, cool place. Once opened keep in the refrigerator.
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100% Pure Maple Syrup can substitute for granulated sugar in your everyday recipes. For each 225 g (1 cup) of
granulated sugar, use 375 ml (1 1/2 cups) of 100% Pure Maple Syrup.
100% Pure Maple Syrup has a higher moisture content than granulated sugar, so decrease the amount of liquid called for in the recipe by 30
to 60 ml (2 to 4 tbsp.) for every 225 ml (1 cup) of Pure Maple Syrup used.
Add 1 to 2.5 g (1/4 to 1/2 tsp.) of baking soda, which helps neutralize the slight acidity in the Pure 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, which also act as neutralizers.
Decrease the oven temperature by 25 °F (15 °C). 100% Pure Maple Syrup tends to caramelize and burn on the top and edges sooner than a batter which uses granulated sugar.
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