Tap into the Sweetness of Maple Syrup

Jul 23, 2026 by Chef David

By Chef David

Instead of refined white sugar, consider using pure maple syrup as a healthier, more flavorful option. Pure maple syrup presents a complex taste profile, with a hint of caramel, vanilla, and a toasted nutty warmth. It is thinner in texture and less sweet than traditional supermarket “pancake syrup,” which is often high-fructose corn syrup. Compared to sugar, pure maple syrup has a lower glycemic index, 54 versus 65.

Pure maple syrup is roughly equivalent in calories to refined white sugar. And since it is unrefined, it contains vitamins and minerals, including manganese, zinc, calcium, and potassium, as well as antioxidants. Recent research shows pure maple sap contains trace amounts of inulin, a prebiotic fiber that feeds beneficial bacteria in your gut.

In our search for a high-quality maple syrup, we discovered Crown Maple Syrup, which is 100% pure and certified by Earth Kosher (their pancake and waffle mix is certified by the OU). Enjoy the complex flavor of pure maple syrup.

Crown Maple Syrup

Crown Maple® Organic is 100% pure, containing only one ingredient, maple syrup.  Two tablespoons of maple syrup contain 110 calories, 24 grams of natural sugar, 2% DV calcium, and potassium.

• Amber, their traditional offering, is a rich syrup with layers of flavors described as gingerbread, toffee, and a hint of clove and nutmeg. Maple syrup is our go-to sweetener, perfect for serving or cooking to balance our spicy recipes.

Crown Maple created a line of infusions. We enjoyed experimenting with these infused flavors, which are gentle, not overpowering, adding an extra complexity to the maple syrup flavor.

• Crown Maple® Bourbon Barrel Aged Organic Maple Syrup is aged in bourbon barrels, presenting alluring aromas of smoky oak and graham cracker.
• Crown Maple® Cinnamon Infused offers a sweet and spicy flavor that enhances the warm maple flavors.
• Crown Maple® Madagascar Vanilla is infused with vanilla bean, adding a delicate floral aroma.

Crown Maple®  also makes an Organic Maple Sugar Pancake and Waffle Mix with Handcrafted Maple Sugar and Small-Batch Maple Pearls, a very long name for a delightful mix. This unique artisanal pancake mix includes two signature ingredients: handcrafted maple sugar and small-batch maple pearls®. The pearls are nuggets of maple sugar that melt into pockets of flavor as the waffles cook.

The mix was easy to prepare. Whisk together 1 cup of mix, half a cup of milk, and one egg. We used our electric waffle maker. The waffles were delicious.

It contains: soft wheat flour, spring wheat flour, maple sugar, maple sugar pearls®, baking powder, and sea salt.  ¼ cup of mix contains 110 calories, 2 grams of fiber, 6 grams of sugar (including 3 grams of added sugar), and 4 grams of protein. It provides 2% DV of calcium, 6% iron, and 2% potassium.

Crown Maple Waffles and Maple Syrup make a sweet way to begin the day, or a delicious snack. Crown Maple is 100% natural from local sustainably managed forests in Dutchess County, New York.

Crown Maple is available for purchase online and at select stores.

Explore Crown Maple’s kosher offerings and enjoy the natural sweetness and complex flavors.

More About Maple Syrup

Maple syrup comes from the sugar maple (Acer saccharum), native to northeastern North America. Canada is the largest producer of maple syrup. Quebec, the maple capital of the world, produces about 70%. In the US, Vermont, Maine, and New York are key producers.

The process begins in late winter or early spring, when there are freezing nights and warm day creates pressure changes inside the tree, which makes the water flow upward from the roots as sugary sap. Tapping the tree takes less than 10% of the tree’s sap, lasts only 4 – 6 weeks,  and does not hurt the tree.

Only mature trees, at least 30 to 40 years old, are large enough to tap. Harvesters drill a small hole 1 – 2 inches deep and insert a tap. Every year, the tap is moved to a new location. When the tap is removed in mid-spring, the tree heals itself within 6 to 8 weeks.

Traditionally, metal buckets are hung to collect the sap from individual trees. More modern methods attach a network of plastic tubing with a gentle vacuum pump system to pull the sap straight into centralized collection storage tanks.

Making Syrup

Raw maple sap is watery, 98% water and 2% sugar (40 gallons of sap produce 1 gallon of maple syrup). Smaller farms boil the liquid concentrate and caramelize the syrup, developing the maple flavor and color, while other sugarhouses run the sap through a reverse osmosis machine to remove water before boiling.

When it reaches 66% sugar density, it is maple syrup. The syrup is filtered hot to remove “sugar sand” (naturally occurring mineral sediment), and bottled. Syrup is classified by color. Earlier harvest tends to be lighter while later harvests are darker in color.

• • Amber is harvested earlier in the season and has the classic, well-rounded traditional maple flavor. This grade allows 50% to 74.9% of light to pass through.
  • Dark is harvested later in the season, and it is darker in color, allowing only 25% to 49.9% of light through. Late-season sap caramelizes more when boiled, and has a much heartier maple flavor.
  • Very Dark is collected at the end of the season. This grade lets less than 25% of light pass through. It has an almost molasses-like flavor.