I prefer to use this in cakes, glazes, and mashed sweet potato dishes. There is also a grade B, which is an all-purpose sweetener. I keep maple syrup in the refrigerator, where it keeps for at least a year. Occasionally, the syrup will develop sugar crystals that melt once the syrup is heated slightly. Maple syrup gets much thinner when it's warm, so if you like that long, slow pour over your hot cakes, serve it straight from the refrigerator.
Maple syrup creates sticky Canadian ties.
The Sunday Oregonian, Portland Oregon A5. Some Aromatic Compounds In Sap. Trace Components Of The Flavor Fraction Of Maple Syrup. Indian Origin Of Maple Sugar. Thursday, May 31, 2001.