Maple syrup

Maple syrup is a sweet, concentrated syrup made by boiling sap collected from maple trees, especially sugar maples. Its flavor and color vary with the sap and processing.

Maple sap: The watery fluid collected from maple trees and boiled to make maple syrup. Its seasonal flow supplies the raw material for syrup.
Pancake: A flat cake made from batter and cooked on a griddle or pan. Maple syrup is a common topping for pancakes.
Indigenous peoples of the Northeastern Woodlands: The Indigenous nations and communities of the forested northeastern region of North America. Indigenous communities developed longstanding practices for collecting and processing maple sap.
Corn syrup: A syrup made by breaking down starch from corn into sugars. It is a common sweetener but does not come from tree sap.
Sugar maple: A North American maple species prized for its relatively sugar-rich sap. Its sap often yields more syrup per volume than sap from other maples.
Maple sugar: A sweetener made by evaporating maple syrup until its sugars crystallize. Further concentration turns syrup into a dry maple sweetener.
Maple sugaring in Indigenous cultures: Indigenous traditions of harvesting maple sap and making sweeteners and foods from it. These traditions predate large-scale settler production.
Agave syrup: A sweet syrup produced from the sap or core of agave plants. It offers a plant-derived alternative with a different source and sugar profile.
Maple sugaring: The practice of collecting maple sap and processing it into syrup and other products. This production process links tapping, sap handling, and concentration.
Maple taffy: A chewy confection made by pouring hot maple syrup onto snow or ice. This traditional treat uses heated syrup in a distinct form.

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