Maple syrup

maple syrup / sirop d'érable

Flavor and role: Syrup made by boiling down maple sap, with caramel and woody notes.
Typical dishes and uses: Pancakes, bacon glaze, roasted vegetables, porridge (oatmeal)
Substitutes: 1 tbsp maple syrup = 1 tbsp honey, or 1 tbsp brown sugar + 1 tsp water.
Storage: Unopened: 1 year or more at room temperature. Opened: 1 year in the fridge (prevents mould). Keeps longer frozen.
Main countries: Canada · United States
Used in this book: Fluffy Buttermilk Pancakes Pecan Pie Maple Baklava Rolls Banana Bread Baked Oats Southern Fried Chicken and Waffles with Spiced Maple Butter Cinnamon Sugar Croffles with Vanilla Ice Cream Dutch-Oven Blueberry Bannock with Maple Butter Maple-Cinnamon Bannock on a Stick Apple Crumble French Toast Bake Brown-Butter Buttermilk Pancakes with Whipped Whites and Maple Butter Sheet-Pan Blueberry Pancakes with Maple Cream Cheese Drizzle Tiramisu French Toast

Updated 2026-10-10