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Cooking With Maple



A word about maple syrup taste and flavor

All syrup produced in the US must meet the same high standards. Generally, the darker the syrup the stronger the maple flavor. Golden and Amber are often used for toppings while Dark and Very Dark are often used for cooking and flavoring. However, it really comes down to personal preference which color (taste) to use.


It is also important to note that there are subtle differences in taste caused by the mineral content of the soil where the trees are located and variations in weather from year to year. We think our area produces some of the best tasting maple syrup in the world.

Remember to refrigerate any open containers of syrup. Unopened containers should be stored away from sunlight in a cool location.


Tips for using maple syrup and sugar in cooking and baking

  • For the best maple flavor, use real maple syrup, not maple-flavored pancake syrup (which is made with corn syrup or high-fructose corn syrup and artificial color.)
  • Grade A Dark or Very Dark has a deeper flavor than Golden or Amber which makes it a great choice when you want the maple flavor to come through in your baking or cooking.
  • You can substitute 3/4 cup maple syrup for 1 cup of white sugar in baked goods but be sure to reduce other liquids in the recipe by about 3 tablespoons.
  • You can substitute maple sugar for white sugar 1 to 1. We strongly suggest that you weigh the sugar as the density (weight per cup) can vary.
  • Maple syrup and sugar make a great topping on many foods. One of our favorites is fresh strawberries dipped in maple sugar!


There are many great recipes available online. Here are a couple resources to get you started: