For the love of Maple syrup – I recently learned there are different types and depths of maple syrup when I visited a shop that had specialty home made food products. I came across a wall of syrups that I thought were just different kinds of flavors. A woman came over and said how she noticed I was admiring the syrups and of course I couldn’t contain my enthusiasm. I was already in a place in my head that was saying I was going to be broke before I left the shop.
She then told me these were all maple syrups and I just starred. All? She then proposed we go over to a small table where they had several of the maples as a sample. I couldn’t believe the difference in flavor from one to another. Some were mild others were overwhelming and coated your tongue.
She told how the heavier dark flavors were meant for baking goods that were not very sweet and light were meant for ones that were already sweet like cinnamon roles. This is done to allow for baking goodies to be made desirable by each different consumers needs. They were also perfect for people who wanted the flavor of syrup to be heavy or light in drinks like coffee. I had never thought about having maple syrup in coffee – or hot chocolate etc.
There were also maple syrups mixed with raw honey and of course strawberries, cherries, blueberry, apricots and the likes. I tasted almost all and decided upon a light and dark and one mixed with raw honey and one mixed with strawberries. I asked if these were available online or to be delivered. She said no because they like to maintain quality and the temperature and light conditions can’t be controlled when product is shipped. I then added one mixed with blueberries. A lot of money but enough to last for at least three years. Then I will be out looking for more.
……check out more the link below for even more great information on Maple Syrup!
Consumer Reports’ reviews 14 brands of maple syrup and also clears up some of the confusion surrounding this sweet treat.
Make your favorite brownie batter recipe. Use shortening and cover the inside wells of one cupcake pan and on the outside of the second cupcake pan. Fill the wells of the cupcake pan that you placed shortening into the wells 1/3 of the way. Use the second pan that you used shortening on the outside of the wells of a cupcake pan and push gently down into the first. Bake brownies as directed. Very carefully remove top cupcake pan and let brownies cool. When they are cool pop out of pan and cover. Place ice cream or fresh fruit into the cup cupcakes. Add syrup and sprinkles etc. to make an awesome presentation.
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