Maple syrup is graded according to a scale based on its color: lighter syrup generally comes from the first sap of the season. As the season progresses the sap (and corresponding syrup) gets a little darker and has a stronger flavor. Oddly (in my opinion), the lighter the syrup, the more expensive it is. Personally I like a strong maple flavor, so I love Grade A Dark Amber syrup, which is what I’m offering here.
Did you know it takes somewhere between 40 and 45 pints of sap to make one pint of syrup? As a kid I’d boil sap down to make syrup with my father, and I can tell you it’s tough work pulling sap out on sleds in February, but it’s worth it!
These quarts come from Maine Maple Products in Madison, ME.
I show a photo of bacon-wrapped scallops because I like to drizzle my bacon wrapped scallops with a little maple syrup for extra sweetness. This syrup is also great to use in place of honey in the honey butter scallop casserole recipe.