The rich brown drizzle of maple syrup is an iconic accompaniment to warm fluffy pancakes that jolt memories of lazy weekend breakfasts. Yet, most maple syrup found in Singapore is actually just maple-flavoured syrup. Authentic maple syrup is made from the sap of maple trees that have been extracted and boiled to caramelise into a deeper appearance and flavour. 

On the other hand, maple-flavoured syrup, also known as breakfast or pancake syrups at the supermarket aisle is more likely to be flavoured corn syrup with artificial flavourings and colourings. 

Nutritional Value of Maple Syrup

While the unaccustomed might find it difficult to discern the difference between the two, there are significant health benefits to getting authentic maple syrups that both your health and your tastebuds will thank you for. It might be difficult to appreciate that a sweetener can have nutritional value, so let’s find out more about the goodness of maple syrup. 

Maple syrup has a low glycemic index. The glycemic index (GI) is a measure of how quickly a food raises blood sugar levels. Foods with a high GI are rapidly absorbed and can cause spikes in blood sugar levels, while foods with a low GI are absorbed more slowly and can help to stabilize blood sugar levels. 

Maple syrup has a glycemic index of around 54, which is relatively low compared to other sweeteners like table sugar, which has a GI of 65-100 depending on the source. This makes maple syrup a good sweetener for people who are watching their blood sugar levels, such as those with diabetes.

Apart from being a good alternative to standard sweeteners, maple syrup also has vitamins like riboflavin and thiamin as well as minerals like potassium and calcium and manganese that helps to support bone health and metabolism.

In comparison, high-fructose corn syrup, which is more commonly used for breakfast syrups, has the many dangers of mass-produced sweeteners.  They do not contain the naturally occurring nutrients that are extracted from maple sap and instead have large amounts of added sugar that replace the long process of boiling and caramelisation. To imitate the robust flavour of maple syrup, many synthetic chemicals are added as artificial flavours which are harmful to the body. 

More than a Pancake Drizzle

Image by topntp26 from Freepik

While maple syrup in Singapore is largely associated with pancakes and breakfast foods, there are so many more ways it can be integrated into your favourite meals. For all our suggested recipes, we recommend using Grade A organic maple syrup for the best depth of flavour.

Lemon Maple Glazed Salmon

You’ve heard of citrus-glazed salmon but how about deepening the flavours with the addition of maple syrup? The zesty lemon flavour cuts the natural sweetness of the maple syrup. Here are some ingredients you will need to prepare your salmon for the oven. 

• 3-4 Salmon Fillets
• ⅓ Cup Maple Syrup
• 2 Tablespoons Soy Sauce
• 2 Garlic Cloves, Minced
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Lemon Zest
• Salt & Pepper to taste

1. Bring together the maple syrup, soy sauce, lemon juice, lemon zest and garlic until combined.
2. Spray a 9x13 inch baking pan with oil and place the salmon fillets skin side down. Pat them dry gently by blotting them with a paper towel. Generously season them with salt and pepper.
3. Spread about ⅔ of the maple glaze over the top of the salmon fillets. Keep the remaining glaze to put on the salmon after it cooks. Chill for about 20-30 minutes to let the flavours soak in.
4. Preheat the oven to 200°C. Place the salmon in the oven and bake for about 15 minutes or until close to being cooked to your desired temperature. Add the rest of the maple glaze over the top of the salmon and shift the oven to broil on high for about 2-4 more minutes or until the salmon is flaky, golden and reaches 62°C internal temperature.
5. Remove the salmon from the oven and cool for several minutes. Serve with the extra glaze from the pan poured over the top.

Maple Butter

Making maple butter ahead of time gives you the freedom to add a depth of flavour to anything - waffles, pancakes, french toast, roast ham, on vegetables and so much more. Wherever you use butter, use maple butter instead with this quick recipe. 

As the name implies, the ingredient list comes as no surprise apart from the touch of cinnamon. Many recipes with maple syrup also call for cinnamon because of how well they work together. Maple syrup has a sweet, earthy flavour that pairs well with the warm, spicy flavour of cinnamon. 

Together, they create a well-rounded, complex flavour profile that is both comforting and satisfying. The chemistry between the two is enhanced because of the compounds within cinnamon that enhance sweetness, making it a natural pairing for maple syrup. 

Here’s what you will need:

• 8 tablespoons of unsalted butter, softened to room temperature
• ½ cup dark maple syrup
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon

1. Place the maple syrup in a pan over medium heat to bring to a simmer.
2. Reduce the heat to medium-low and simmer for an additional 10-12 minutes, making sure the syrup does not boil over.
3. Once the syrup has thickened and the bubbles in the pan become larger, remove from heat and cool completely.
4. Meanwhile, whip the softened butter for about 1 minute until smooth and creamy. Add the cooled maple syrup, salt and cinnamon and continue to whip for 1-2 minutes, until light and fluffy.

Maple Roasted Sweet Potatoes

Roasted root vegetables are a perfect source of nutrition without skimping on flavour. Sweet potatoes in specific have a hearty flavour that goes well in soups, salads or just solo. 

Elevate their natural golden sweetness even more with the addition of maple syrup. There is not much preparation needed for this recipe, so assemble the ingredients and off to the oven it goes.

Ingredients:

• 1kg sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 tablespoons pure maple syrup
• ½ teaspoon ground cinnamon

1. Cut your sweet potatoes into uniform 1-inch pieces so they cook evenly.
2. Preheat the oven to 220°C and line a baking tray with baking paper or a silicone baking mat. 
3. Place the sweet potato cubes onto the tray with ample space in between. Avoid crowding the pan as it will affect the roasting process. You may choose to use 2 baking trays to space them out.
4. Drizzle the sweet potatoes with olive oil and toss until everything is well coated. Sprinkle salt to your taste and let it cook for 20 minutes in the oven.
5. Combine maple and cinnamon in a bowl while the potatoes are cooking.
6. After 20 minutes, remove the sweet potatoes from the oven and drizzle the maple and cinnamon mixture on top. Toss them about so that each cube is coated thoroughly with the mixture. 
7. Return the sweet potatoes to the oven for 10-20 more minutes, depending on your desired texture. Keep an eye on them to avoid getting burnt.
8. Ready to serve! Add feta cheese or candied walnuts as a garnish to add more texture.

Maple Manhattan Cocktail

Spiced Maple Manhattan by Isabelle Boucher from Flickr

From margaritas to martinis and manhattans, maple pairs well with a variety of spirits, making it a welcome addition to any cocktail. Get your stirrer ready for a boozy maple fix. 

• 1 oz. dry vermouth 
• 3 oz. Bourbon whiskey 
• 3-4 dashes Angostura bitters
• Maple syrup, to taste 
• Cocktail cherry, for garnish,

Add dry vermouth, Bourbon whiskey, bitters, & a splash of maple syrup to a cocktail shaker & stir gently. Pour into a glass & garnish with a cocktail cherry.

Maple Syrup vs. Honey

Maple syrup in Singapore is not as widely used as honey. We know they are both natural sweeteners but what exactly is the difference between the two? When they are bottled for our convenience, their vast difference in the source is not easily discernible. 

Maple syrup is made by boiling down the sap of maple trees, while honey is produced by bees from the nectar of flowers. This contributes to their different flavour profiles with maple carrying a sweet, and earthy flavour, while honey has a milder floral taste. 

The flavour of maple syrup can vary depending on the grade, with darker grades having a more robust flavour. They are often used in similar contexts over pancakes, toast and waffles but maple syrup boasts a  lower glycemic index than honey, which means it does not cause a rapid spike in blood sugar levels.

Maple Syrup Regional Variations

Maple syrup is primarily produced in Canada and the northeastern United States, but there are regional variations in its flavour, colour, and density due to differences in climate, soil, and tree species. It’s a bit like Whisky in terms of various flavours depending on the area it is harvested.  Here are some of the regional variations in maple syrup:

Quebec: 

Quebec in Canada produces more than 70% of the world's maple syrup, and its syrup is known for its rich amber colour and robust flavour. The province's cold climate and fertile soil provide ideal conditions for maple trees to grow, producing high-quality sap.

Vermont: 

Vermont is the largest producer of maple syrup in the United States, and its syrup is known for its robust flavour and dark colour. The state's cold winters and warm spring temperatures help create a unique combination of sugars and minerals in the sap, resulting in a complex flavour.

New York: 

New York's syrup is known for its medium colour and flavour, which is a balance between the lighter syrups produced in Vermont and the darker syrups produced in the Midwest. The state's diverse range of tree species, including sugar maple, red maple, and black maple, contribute to its unique flavour profile.

Midwest: 

The Midwest region of the United States, including Michigan, Wisconsin, and Minnesota, produces a dark and robust syrup that is often used in cooking and baking. The colder climate and shorter maple syrup season in the Midwest result in a high concentration of sugars in the sap, leading to a darker colour and stronger flavour.

Ontario: 

Ontario produces a variety of maple syrup grades, ranging from light to dark, and its syrup is known for its rich flavour and golden colour. The province's diverse geography, which includes forests, hills, and valleys, contributes to the unique flavour of its syrup.

In addition to these regional variations, there are also different grades of maple syrup, which can affect its flavour and texture. Generally, lighter syrups have a more delicate flavour, while darker syrups have a stronger, more complex flavour.

Getting Maple Syrup in Singapore

The search for authentic maple syrup in Singapore has to go beyond the main supermarket chains to more speciality stores. To decide on which maple syrup to get, It is important to figure out what flavour profile you are looking for and buy the corresponding grade. 

Maple syrup grading is based on colour and flavour. Canada’s system separates maple syrup into 4 different gradings - Golden, Amber, Dark, and Very Dark. The flavour development of maple syrup can be influenced by various factors such as boiling time, sap composition, soil quality, tree health, sap handling and processing, and weather conditions. 

Dark and Very Dark grades are typically produced later in the season when the sugar content is lower, requiring a longer boiling time for the syrup to be made. This extended boiling time allows for more flavour development. On the other hand, Golden and Amber's syrups are comparatively mild due to a shorter boil time and higher sucrose levels. This allows for other organic substances naturally found in maple sap to contribute to the flavour profile.

When buying pure maple syrup, keep in mind that they are generally more expensive than artificially flavoured syrups or pancake syrups, which contain corn syrup and other additives. To get a high-quality product, it is important to look for labels that indicate "100% pure maple syrup" or check the ingredient list to make sure there are no additives. 

At Foodsterr, we are on a mission to help you eat better. We import different grades of 100% pure organic maple syrup from Canada with no GMOs or additives. Order maple syrup today and add a depth of flavour to every dish.