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Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. — Susan Rogers, Brattleboro, Vermont Go to Recipe
A sugar maple tree. Three species of maple trees are predominantly used to produce maple syrup: the sugar maple (Acer saccharum), [5] [6] the black maple (), [5] [7] and the red maple (), [5] [8] because of the high sugar content (roughly two to five per cent) in the sap of these species. [9]
Acer saccharum, the sugar maple, is a species of flowering plant in the soapberry and lychee family Sapindaceae. It is native to the hardwood forests of eastern Canada and the eastern United States. [3] Sugar maple is best known for being the primary source of maple syrup and for its brightly colored fall foliage. [4]
The Garrettsville-Hiram Chamber of Commerce reports that at the beginning of the 20th century, Garrettsville was the largest center in the world for the processing of maple syrup. This was due largely to the efforts of Arthur Crane, who canned this maple tree product at a cannery on Windham Street. [5]
Mexican or maize sugar can be made by boiling down the juice of green maize stalks. [1] Agave nectar is made from the sap of Agave spp., including tequila agave (Agave tequilana). [2] Birch syrup is made from the sap of birch trees (Betula spp.). [3] Maple syrup, taffy and sugar are made from the sap of tapped maple trees (Acer spp.). [4]
The 27,000-square foot sugar house on Madava Farms houses the equipment for syrup production, a café and special events dining room, and a store selling crown maple products and other goods. [7] Like many modern maple producers, Crown Maple uses a reverse osmosis filtration system, which removes 80% of the water content from the sap and ...
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