Maple Syrup
Ingredients
Directions
Bring the water to a boil.
Add the maple sugar and glucose, then stir until fully dissolved.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Maple sugar
- Provides the main sweetness and the maple flavour of the syrup.
- Glucose
- Inhibits sugar crystallisation, keeping the syrup smooth and pourable rather than grainy.
The step that matters
Stir until fully dissolved. Undissolved sugar grains can seed crystals as the syrup cools, making it grainy. Full dissolution before cooling keeps the syrup smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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