Mmmm, Mmmm, Pure Maple Syrup

Fairway's Paul Weiner Collecting SapSome people love pancakes, others swear by waffles, and then there are those who say there is no substitute for French toast. But syrup … it’s the great common denominator. The common condiment with an uncommon taste. Syrup is to pancakes what sauce is to pasta. They elevate an already good thing to something great.

While any syrup can glaze your flapjacks, only real maple syrup that is made from maple tree sap and contains no artificial flavorings or additives is worthy of touching your hot plates. Here’s why. Fairway’s Maple Syrup is harvested from small family farms that utilize sustainable practices to ensure the tapped trees are never damaged or weakened. The production process is managed by a family that has been “sugaring” (producing maple syrup) for seven generations. The trees are tapped in the late winter and early spring when freezing nights and sunny days help the sap flow freely. It takes 40 gallons of sap to create one gallon of maple syrup. Once the sap is collected (in the above photo, check out Paul Weiner, Fairway’s head of Organic and Natural Foods, gather sap), it’s boiled down, so the majority of water that’s in it evaporates, and the sugar becomes more concentrated and takes on that gorgeous golden color and pure and rich caramel flavor that’s ready to be poured on your breakfast for a magical morning start.

Try Fairway’s Organic Grade A Dark Amber Maple Syrup that has a clean and pronounced maple flavor with no aftertaste, or our Organic Extra Dark for Cooking Maple Syrup, which you can use instead of honey and sugar in recipes. (For the latter, reduce the main liquid in the recipe by 1/2 cup when replacing 1 cup sugar for 1 cup maple syrup.)

Storage Tip: Keep maple syrup unopened in a cool, dark place. After opening a jar of maple syrup, refrigerate it.

TELL US: What’s your favorite breakfast food to pair with maple syrup?

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One Response to “Mmmm, Mmmm, Pure Maple Syrup”

  1. Bob
    October 19, 2011 at 5:58 am #

    Hot oatmeal, made mostly with milk (of course), sprinkled with one of my favorite spices — cinnamon — and spooned on top of apple and banana slices, then topped with dark amber maple syrup. Now, THAT is a cool-weather breakfast!

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