Pastry chef implores maple syrup buyers to check labels

The key to finding 100% pure maple syrup is paying close attention to the label, according to pastry chef and Unpeeled Journal food writer Lisa Ruland.

Ruland recently issued a warning to consumers in an interview with the Real Simple media platform. She explained that a slight variation in wording can mean that shoppers are not buying real maple syrup, but an artificial imitation.

Ruland said:

“This isn’t just marketing hype. You’ll see other products labelled as, say, ‘breakfast syrup’ or ‘maple-flavoured,’ but it’s not the 100 percent real stuff.”

As a baker by trade, Ruland went on to talk about the different types of maple syrup, and recommended dark robust maple syrup as the most suitable variety for those making treats in the oven.

In her view, amber maple syrup is more versatile and rich, while dark alternatives have a deeper, robust flavour that makes them well suited for baking.

Grade A dark robust maple syrup is produced later in the sugaring season, when warmer weather and chemical changes alter the sap, giving the sweetener its signature tint.

As well as adding a deep caramel flavour to baked goods such as cakes, cookies, breads and granola, it works well in sauces, salad dressings, savoury glazes and marinades.

Dark robust maple syrup offers the advantage of withstanding high cooking temperatures while retaining its flavour, making it suitable for brushing over meats, fish and vegetables. This type of maple syrup is also no stranger to cocktails, pairing well with bourbon-based concoctions.