Mock Maple Syrup for the People
By Joseph Parish
I was recently frolicking around the World Wide Web researching background material on Maple Syrup Taping in anticipation for an activity I will be attending next week. As I traveled to site after site I discovered several artificial means of creating Maple syrup during periods of emergencies when you have none at your disposal.
During the war years substituting readily available products for those which were difficult to get or reserved for our nations fighting men and women was in full swing. We had alternative methods of making apple pies, influencing the flavor of meats and even making maple syrup similarities. To many of the folks at that time the money simply was not available for luxury items and they quickly learned what could be employed in place of their favorite foods.
I discovered three mock syrup recipes as I conducted my research and decided the information would be beneficial to my readers as well. Like any mock product it is always best to try it during the times of plenty to get a feel for how it is accepted within the family before it becomes time to actually make and use them consistently.
Perhaps your mother or grandmother may be familiar with some of these techniques. Never underestimate the ready source of knowledge that can be obtained from your elderly relatives. Letís face it they have actually walked the talk. They were there during the war or the great depression and did the things many of us only read and talk about. These artificial Maple syrup recipes can readily be used on your morning pancakes, waffles or on your fresh made French toast. These recipes are excellent for use in baking where it may call for Maple syrup. Without further ado I will begin by explaining the first method which uses potatoes and sugar.
Start out by peeling half dozen medium size potatoes and add them to two cups of water. Boil these potatoes until you have only about a cup of liquid remaining. At this time remove the potatoes but do not discard them. They are still very useable for a variety of potato related recipes such as for mashing or making fried potato cakes. It is essentially the water which is of concern in this process. Let your potato water cool to room temperature. Never dilute or add any additional water to your liquid.
It is now time to bring the water again to boil only this time we will be slowly adding one cup of white cane sugar along with a cup of Dark Brown sugar. Once all the sugar has dissolved allow the mixture to cool once again. You should now bottle your mock syrup and set it in a location where it can rest for several days. This is an important step in order for it to fully develop its Maple like flavor.
Continuing on we will review the second method that I chanced upon. For this one you will need the following ingredients.
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 1/8 teaspoon salt
* 1 cup water
* 1/2 teaspoon Maple flavored extract
In a small saucepan combine the two sugars together along with the one cup of water to which the pinch of salt has been added. Heat and stir continually to ensure that they do not burn, if you desire you can add any combination of sugar to the mixture. It could be two cups of the granulated sugar or two of the Dark Brown sugar. In either case just ensure that you use a ratio of two parts sugar to one part of the water. If you wish to double the recipe you would than use four cups of sugar with two cups of water.
Mix the remaining ingredients together and bring to a boil. Remove your saucepan from the stove top and now add the Maple flavored extract.
A word of caution is due here. Be careful when you are removing the syrup from the range as it is extremely hot and could cause some serious burns. Make certain to place the saucepan on a non-burnable surface when you set it down.
As we did with the previous recipe let the artificial Maple Syrup cool to room temperature and store it in an airtight container.
Our last recipe is similar to the second. For this one you will require the following ingredients.
* 2 pounds of Dark Brown Sugar
* 8 ounces of water
* 2 ounces of melted butter
* Maple extract to taste
We will now place all the ingredients into a saucepan except for the Maple extract. Bring the mixture to a slow boil stirring constantly. Finally add the Maple flavored extract and mix well. Remove from the heat and pour the mixture into clean sealable containers prior to it beginning to harden.
I hope these recipes will be of some benefit to you in the event you are unable to obtain Maple syrup.
Copyright @2011 Joseph Parish