syrup The sap contains around 3% sucrose at the beginning of the season, half that at the end; so late-season sap must be boiled longer and is therefore darker and stronger-flavored Today, many producers use energy-efficient reverse osmosis devices to remove about 75% of the sap water without heat, then boil the concentrated sap to develop its flavor and obtain the desired sugar concentration They aim for a temperature around 7ºF/4ºC above the boiling point of water, the equivalent of a syrup that’s around 65% sugars The Flavors of Maple Syrups The final composition of maple syrup is approximately 62% sucrose, 34% water, 3% glucose and fructose, and 0.5% malic and other acids, and traces of amino acids The characteristic flavor of the syrup includes sweetness from the sugars, a slight tartness from the acids, and a range of aroma notes, including vanilla from vanillin (a common wood by-product) and various products of sugar caramelization and browning reactions between the sugars and amino acids The longer and hotter the syrup is boiled, the darker the color and the heavier the taste Maple syrups are graded according to color, flavor, and sugar content, with grade A assigned to the lighter, more delicately flavored, sometimes less concentrated syrups that are poured directly onto foods Grades B and C are stronger in caramel flavor and are more often used for cooking, for example in baked goods and meat glazes Because true maple syrup is expensive, many supermarket syrups contain little or none, and are artificially flavored Maple Sugar Maple sugar is made by concentrating the syrup’s sucrose to the point that it will crystallize when the syrup cools This point is marked by a boiling temperature of 25–40ºF/14–25ºC above the boiling point of water, or 237–250ºF/114–125ºC at sea level .. .and various products of sugar caramelization and browning reactions between the sugars and amino acids The longer and hotter the syrup is boiled, the darker the color and the heavier the. .. flavor, and sugar content, with grade A assigned to the lighter, more delicately flavored, sometimes less concentrated syrups that are poured directly onto foods Grades B and C are stronger in... made by concentrating the syrup’s sucrose to the point that it will crystallize when the syrup cools This point is marked by a boiling temperature of 25–40ºF/14–25ºC above the boiling point of water,