The boiled-down sap of the maple tree, this syrup is very popular in the United States and Canada. It’s a little luxury to pour over pancakes or waffles or over ice cream and can be used in baking or even savoury dishes – spread a little on top of streaky bacon before grilling.
Gammon with treacle bacon crust
Cauliflower salad with barbecue chicken and honey
Gluten-free American buttermilk pancakes
Canadian buttermilk pancakes with maple syrup
Bircher muesli
Fluffy American pancakes
Maple-roast parsnips
Sweet and sour slaw
Vegan prune and ginger tart with almond pastry
Banana and maple syrup cake
Reduced-sugar carrot cake
Spiced hot coconut drink
Maple bacon lollies
It is expensive because of the low yield from the sap (40 gallons of sap are needed for one gallon of syrup!) but the cheaper imitations labelled ‘maple-flavoured syrup’ made from a mixture of maple syrup and cane syrup just don’t compare to the real thing. True maple syrup from Canada and the north-eastern states of the US a carry a maple leaf mark to guarantee their authenticity.
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