Vermont Maple

[Dessert Diva]

(05-05-2010 06:30 AM)Counselor Wrote:  What is a regional thread without mention of Vermont's finest... Maple Syrup. No, not the HFCS you buy in the store in the log cabin or "Aunt" shaped bottles with "some maple flavor added" but the real stuff...

As a small producer of maple syrup, I had to create this thread to see what everyone has used VT maple Syrup for, besides waffles and pancakes. I have made beer, BBQ sauces with it, used it as a replacement for white sugar in all our cooking, and of course poured it on Vanilla Ice Cream, waffles and pancakes.

If you are looking to use maple in your cooking, make sure you use Grades of Dark Amber, B or C. These carry the most flavor and hold up to cooking the best. Don't use the fancy grade for cooking there is a whole other list of things to do with Fancy syrup, hardly fit for print here.

So... What have you lot done with VT's finest? ...

How do you substitute the syrup for sugar? What ratio do you use? I bake ALL the time and it would bring great if I knew the conversions. I'll think I'll try it on some grilled ribs this weekend.