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: Roasted Butternut Squash Soup Fluffy Buttermilk Pancakes Pouding Chômeur (Quebec Maple Pudding Cake)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 Brown-Butter Maple Pecan Butter Tarts 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 Thick-Cut Peameal with Maple-Mustard Glaze and Caramelized Onions Peameal Hash Brown Breakfast Bowl Brown-Butter Pouding Chômeur with Salted Maple Caramel Coconut-Lime Pouding Chômeur with Toasted Coconut (Québécois × Caribbean)Maple Croissant Pouding Chômeur Bake Roasted Butternut Brown-Butter Pumpkin Pie Cranberry-Glazed Turkey Stuffing Meatballs Tiramisu French Toast Tourtière Korokke with Maple Tonkatsu Sauce (Québécois × Japanese)Tourtière Sausage Rolls with Maple-Mustard Dip

Updated 2026-10-10