· Maple syrup is graded according to scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup.
· Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup.
· In the United States, syrup must be made almost entirely from maple sap to be labelled as "maple".
· "Maple-flavored" syrups include maple syrup but may contain additional ingredients.
· "Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup
Maple syrup is often added to pancakes, waffles, French toast, fruit, ice cream, and hot cereal. It is used as sweetener or flavoring agent in baking and in granola, applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, and breads. Culinary professionals praise its unique flavor.
Maple syrup has a significant amount of manganese (13 grams = 22% DV) and contains potassium and calcium.
How It's Made - Maple Syrup
Reference: Wikipedia. Maple Syrup