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Nutrition and Recipes

Nutritional Value

Maple syrup contains 68% carbohydrates, whereas most other syrups contain 100%. While it has virtually the same calorie content as white cane sugar (50 calories per tablespoon), maple syrup contains significant amounts of calcium (20 mg per tablespoon) and potassium (35 mg per tablespoon), small amounts of iron and phosphorous, and trace amounts of B vitamins. Its sodium content is low (2 mg per tablespoon).

Nutrional Content of Maple Syrup Table

Community Maple Cookbook

A virtual collection of maple recipes - from the sweet to the savory - submitted by chefs, restaurants and community members.

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Storage

Store maple syrup in your freezer to retain flavor and quality over an indefinite period of time. The syrup will not freeze solid and will require only about one hour at room temperature to bring it to pouring consistency. The amount required can be removed from the container, and the remainder may be returned to the freezer.

If, after extended storage, mold should form on the surface of the syrup, the original quality can be restored. Remove the mold, heat the syrup to boiling, skim the surface, sterilize the container, and refill it with the syrup.


Maple Syrup Grades

The characteristic flavor of maple syrup includes sweetness from the sugars, a slight tartness from the acids, and a range of aroma notes, including vanilla, coffee and chocolate, and various products of sugar carmelization and browning reactions between the sugars and amino acids. The longer and hotter the syrup is boiled, the darker the color and the heavier the taste.

All states must use the USDA color standards to grade - or classify - maple syrup based on color, flavor and sugar content, although states are free to use their own words to describe the colors. Grade A is assigned to the lighter, more delicately flavored, sometimes less concentrated syrups that are poured directly onto food, while Grade B is stronger in caramel flavor and is more often used for cooking. Maple syrup grading kits are widely available to help maple producers with quality control in their classification.

Vermont maple syrup has four grades: Vermont Fancy (Grade A Light Amber), Vermont Grade A Medium Amber, Vermont Grade A Dark Amber, and Vermont Grade B.

Vermont Fancy Grade Maple Syrup Vermont Grade A Medium Amber Maple Syrup Vermont Grade A Dark Amber Maple Syrup Vermont B Grade Maple Syrup

Vermont Fancy Grade

Vermont Grade A Medium Amber

Vermont Grade A Dark Amber

Vermont Grade B

Light amber color, delicate maple bouquet; mild maple flavor; excellent on ice cream or on foods which permit its subtle flavor

Medium amber color, pronounced maple bouquet; characteristic maple flavor; popular for table and all-around use

Dark amber color, robust maple bouquet; heartier maple flavor; very popular for table and all-around use

Strongest and darkest table grade maple syrup; its strong maple flavor makes it the best grade for cooking

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