Maple-sugar Syrup
about 1 pint of syrupIngredients
Directions
Make the syrup
Break up the maple sugar into pieces.
Pour the boiling water over the sugar and let it melt on the back of the stove.
Strain the mixture through several layers of damp cheesecloth.
Boil and finish
Return the strained syrup to the heat and boil for 30 minutes, skimming off any foam.
You should have about 1 pint of syrup.
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 sweetness and maple flavor, and makes up the body of the syrup as it dissolves.
- Boiling water
- Dissolves the sugar into a liquid, and its water later evaporates to thicken the syrup.
The step that matters
Skimming the foam while boiling. Impurities from the sugar rise to the surface as foam. Skimming them off keeps the syrup clear and clean-tasting, and keeping the boil steady lets water evaporate evenly so the syrup thickens without scorching.
“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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