Maple Syrup

Maple syrup is a viscous amber liquid made by concentrating the sap of maple trees. It pours slowly with a glossy sheen, tasting caramel-like with warm woody notes. Cooks use it to sweeten breakfast foods, glaze meats and vegetables, and build depth in baking, dressings, and cocktails. Sold by grade and color from golden to very dark.\n\nDeveloped by Indigenous peoples of northeastern North America, it became a staple across eastern Canada and New England. Producers tap sugar maples in late winter and boil sap to syrup, a practice that spread with colonial settlers and remains a regional specialty with global distribution.