The height of maple syrup season is upon us, and you only have a few weeks left to make the most of it! No, I’m not talking about the corn syrup-laden goo peddled by a certain “Aunt” who shall remain nameless, but that 100 percent natural, amber syrup that comes straight from the Maple tree. Contrary to popular belief, March is when maple syrup production is at its peak – the days are warm, the nights are cold and maple sap is running like water. Take a page out of Vince Vaughn’s book and start pouring that liquid gold over everything!
Here, five facts and essential recipes for the Maple Syrup connoisseur.
- How to Cook with Maple Syrup Like a Real Canadian
- 11 Ways to Use Maple Syrup (Other Than Pancakes)
- 7 Maple Syrup Cocktails for Fall Drinking
1. Budding trees = no more maple syrup. While buds on the trees are usually an exciting sign of spring, unfortunately, it also signals the end of maple syrup season. As the weather starts to get warm, maple sap slows because trees are holding on to their sugary sap to create flowers. So take advantage of the moment before spring is in full bloom!