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Best Quality Maple Syrup, Maple Cream, Maple Sugar!

  • Sugar Substitute: Maple syrup can be substituted for all, or part of the sugar required - in any standard recipe, maple syrup may be substituted for all or part of the sugar required. When using maple syrup, simply reduce the liquid in the recipe by 3 tablespoons for each cup of maple syrup used!
     
  • Storage: Unopened containers of maple syrup should be stored in a cool, dry place. Once maple syrup has been opened, it should be refrigerated. For long term storage we recommend freezing.
     
  • Tapping Trees: Only about 10 percent of a tree's sap is collected each year and tapping the trees does no permanent damage. In fact, many sugar maple trees have been tapped for more than 150 years!
     
  • What does it take? To make one gallon of syrup, 30-50 gallons of sap are evaporated. The syrup is then boiled even further to produce maple cream, maple sugar, and maple candy.  To produce 8 pounds of maple candy, it takes one gallon (11 pounds) of maple syrup.
     
  • A Sweet Season: Warm, sunny days - and frosty nights create the ideal conditions for sap flow. With the coming of Spring's warm nights and the first stages of bud development on the trees, the Harvest Season ends.
     
  • So Good, So Little! Each tablespoon of maple syrup has only 50 calories per serving!  Containing 21 mg calcium, 35 mg potassium, 2 mg sodium, small amounts of iron, phosphorus ~ and a trace of B vitamins.

 


 

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