Why it Works: Maple Match
When pulled from a tree, maple sap is as thin as water and just about as flavorful. That may be why it takes about 40 gallons of maple sap to make one gallon of maple syrup! As maple sap boils down to make syrup, the water evaporates and the sugar concentrates. The longer it cooks, the more the sugar changes as it combines with other components of the sap and caramelizes. Real maple syrup is just a little thicker than water and is complex in flavor (slightly smoky, sometimes bitter and maybe even chocolaty). Used in sweet and savory cooking, maple is the perfect partner for matching and enhancing the slight sweetness of sautéed vegetables, the smokiness of grilled meat and the floral quality of fresh herbs.