![]() ![]() In addition to the type of tree used, there are other factors that can affect the flavor of maple syrup. If you want to ensure that you are getting the best possible taste and quality, stick with the sugar maple tree. However, these trees tend to have lower sugar content and may produce a syrup with a different flavor profile. Of course, there are other trees that can be used to make maple syrup, such as the red maple, silver maple, and black maple trees. Our maple trees are all sugar maples that produce a golden Amber maple syrup that has placed twice at the Michigan Maple Association awards for the best tasting maple syrup. This tree is considered the gold standard for maple syrup production, with its high sugar content and consistent flavor making it the top choice for producers and consumers alike.Īt, we understand the importance of producing the finest quality maple syrup. It will keep for many months.Are you a fan of maple syrup and want to ensure that you are getting the best-tasting syrup possible? Look no further than the sugar maple tree. Store your syrup at room temperature in an airtight glass jar with a sealable lid. Note: The syrup will be runny while it’s hot but will thicken as it cools. ![]() Once the syrup is a rich amber color turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with a secure lid. Do not increase the heat to rush the process – caramelizing sugar is a low and slow process. Let it gently simmer until it is a rich amber color. Reduce the heat to a VERY low and gentle simmer (I use “3” on my induction cooktop). Put the sugar and water in a heavy-bottomed saucepan, stir to combine, and bring to a boil, stirring regularly to prevent burning, and stir very gently to avoid splashing the liquid up the sides of the saucepan. But if you prefer you can also half this recipe. This recipe makes about 20 ounces (about 3 cups) and don’t worry if you think that’s more than you’ll need for a while because this stuff keeps for several months at room temperature. This homemade golden syrup recipe is extremely easy to make using just 3 ingredients and is 99% hands off. Used in place of simple syrup in drinks.In savory marinades for a touch of sweetness.Drizzled over pancakes, waffles, oatmeal and porridge.Cakes (English Parkin is a classic example).Cookies/Biscuits ( ANZAC Biscuits from Australia/New Zealand are a famous and delicious example).(As one example, try it in your next pecan pie to take it to a whole new and incredible flavor level!)Īnd it can be used as a substitute for any liquid sweetener. Anything that calls for corn syrup can be substituted with golden syrup for a far superior flavor. Golden syrup is very versatile and historically has been used in both sweet and savory applications though today it’s mostly used in baking and desserts. and substituting corn syrup will not yield the same flavor results. In contrast, golden syrup is thicker and has very deep caramelized, buttery, and complex flavor notes. Corn syrup (whether light or dark) isn’t as thick and basically tastes like thick sugar water, lacking any depth of flavor (many people, including myself, think its cloyingly, sickly sweet). Golden syrup is made from sugar whereas corn syrup is made from corn and they are made using different processes. The ingredients, the process, the flavor and the texture are different. In more recent years Lyle’s has also made their product available in squeeze bottles for convenience to use at the table. This syrup is very thick (significantly thicker than corn syrup) and drizzles slowly. The design and appearance of the cans have remained consistent for nearly 140 years. In 2006 it made history when it was entered into the Guinness World Book of Records for having the world’s oldest branding and packaging. You’ve probably see the the iconic green and gold cans of Lyle’s Golden Syrup. It’s also popular in Australia and New Zealand. ![]() It has a deep caramelized, buttery flavor and has been a kitchen staple in Great Britain for over a century. Golden syrup (also known as light treacle) is a thick amber-colored inverted sugar syrup comprised of sugar, water and citric acid. And its versatility extends far beyond that (ideas on ways to use it below). But it’s an indispensable ingredient when it comes to making a number of traditional British recipes. Golden Syrup is something you may not have heard of unless you’re into British baking. If you have a recipe that calls for Golden Syrup and you don’t have it, there’s no need to rush to the store or special order it – this tutorial will show you how to make golden syrup right in your kitchen! Just 3 ingredients, 99% hands off, and it keeps for months! ![]()
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