ach one-gallon of syrup produced it takes between 30-40 gallons of sap. The final refined product contains about 62% sucrose, 35% water, 1-% glucose and fructose, and 1-% malic acid. The registered syrup is a result of browning reactions between sugars and amino acids within the sap. The longer and hotter the syrup is boiled, the heavier the taste and the darker the color. “ Maple syrups are graded according to color, flavor, and sugar content, with the higher grades (AA and A) assigned to the lighter, delicately flavored, and slightly less concentrated syrups.” (Pg. 59).Maple sugar is the concentration of sucrose into crystals when cooled. This point is reached by a boiling temperature of 237 degrees Fahrenheit at sea level. The way in which the syrup is cooled determines the final texture of the solid. “ If cooling is slow and the syrup is stirred only occasionally, then large grained crystals form, and the sugar is coarse.” (Ohio State University, pg. 2)Using very fine crystals and a small amount of syrup produces maple cream. The cream is made by cooling the syrup to 70 degrees Fahrenheit in an ice bath and stirred until the mixture is very stiff. The mass is then rewarmed in a double boiler and becomes smooth and semisoft. “ Most syrups sold in stores are only “maple flavored”; check the label carefully. Pure maple syrup is much more expensive than the imitations. And Sinkovitz, pg. 4boiling syrup rises very high in the pan, so be sure you use one with plenty of extra capacity."(Morgan Sugarhouse, pg. 1).The production of sap by the tree, syrup by man, and sugar by refining is long and meticulous. The characteristics of syrup are detailed, and the object of makers is to produce a rich product, while nurturing regularly to obtain a perfect consistency. ...
