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Maple Sugar at its Finest
Posted by GuestPoster in Food & Drink
Taffy and maple syrup are the two goodies that can be formed by boiling and cooking the sap collected from a maple tree. By simply perfecting the right amount of cooking timing, a flavorful maple syrup is guaranteed to come out. But if the boiling process exceeded the normal requirement, most of the water will evaporate and what will be left out is a new product, a solid maple sugar.
Like in producing syrup, cooking pure organic maple sugar does demand for a considerable cooking skill. Sap scorches easily and that could ruin the entire cooking process and the expected product itself. An average of 30-40 gallons of sap is equivalent to approximately 3-quarts of sugar once heated and boiled.
Maple sugar traditionally serves two purposes: one as thick syrup that is granulated and poured onto a snow or ice to render a sweet, tasteful flavor once licked or eaten like a that of a popsicle and two as a food seasoning since salt was hardly being used in baking breads or cooking stews and vegetables in its origin places.
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