How much extract is required to make a strong maple syrup? What is a recommended recipe? Would like to use in a Maple Bacon Cure.
1543819
Here's the poportions I use. 2 cups raw sugar, 1 cup water, 1/4 cream of tartar (Prevents crystals) and 2 tsp extract. When I made it with white sugar, it was a little one dimensional, and brown sugar took over. This syrup Is on the mild side as I live overseas and am hoarding my supply. If you want more if a maple punch, I think you could add 1-2 more teaspoons.
1543820
I don't think this is supposed to be used to make a syrup. It is similar to pure vanilla extract for flavoring in baking. The quality is very good. Perhaps you could try pure maple syrup??
1543821
I'm sorry, I don't use it to make syrup, so I can't help you there. I use it in my oatmeal & love the true maple flavor. I think it is a very good extract.
1543822
I used this extract in a scone recipe and can recommend it for that use. Without seeing your recipe for maple bacon cure I can't say if this extract will work. For strong maple syrup, perhaps you could try adding this extract to a dark maple syrup to boost its flavor and intensity.
379437
I didn't save my empty bottle and don't remember the 1/4 tsp to 1 C water directions. I made a whole-bottle recipe in a big "caldron" for Halloween and it definitely needed sugar. The dry ice was fun, but I put in too much at the first. Next time I'll keep some back so the "fog" will last longer.
1998689
It is much cheaper to make your own than to buy store brands like Sambucol. You just boil 3/4 to 1 cup of the dried berries in a quart of water until the liquid is reduced by half, strain it through a cheesecloth, add 1/2 to 1 cup of raw honey, sugar or pure maple syrup according to taste, and put it in a jar in the fridge. If that's too much work you can make an elixir by steeping about 3 oz of the berries in a pint of good brandy with about half a cup of raw honey (or more to taste) in a sealed jar in your cupboard for 6 weeks.
1718917
Ingredients: natural maple extract, alcohol, water, natural caramel color. So far, we like this Maple Extract very much - it makes delicious maple flavored syrup and we avoid all of the 'unpronounceable' ingredients in commercial syrups. Hope this helps.
1275788
The manufacturer would have to answer that. The bottle says it is made with the root only. The syrup should only be made with the root but I am seeing other people say they have seen some made with leaves. I would like to know if that is true myself. I am comparing some manufactures now to see if I can find some that are certified and verified by a regulatory agency.
2190515
I also use frozen concentrate juice. In fact that's all I use now. I don't use any of the soda stream syrups. My method is to check the side of the juice concentrate to see what ratio of water to concentrate to use. Most say to mix with 36oz of water to make 48oz of juice. I figured out that this is a 3:1 ratio. I filled the soda stream bottle to the fill line and poured that into a measuring cup and it was 4 cups. So I put 3 cups of water in the soda stream bottle, carbonate that and then add 1 cup of juice concentrate. There are only two downsides to this method. 1. Carbonating only 3 cups of water doesn't work quite the same as the full 4 cups (fill line), you'll have to get the hang of that. 2. You'll find that you have juice concentrate containers that are 1/3 full after using 1 cup. I usually experiment with mixing those with others, or if you like one kind, buy a bunch and eventually it will even out. Here's a couple good combinations I found while experimenting (mix both with 3 cups of carbonated water): 1/2 - 2/3 cup of Old Orchard Cranberry Bend + 1/3 - 1/2 Welches White Grape (totaling 1 cup). You get just enough cranberry flavor and the white grape adds a nice sweetness to it. 2/3 cup of Old Orchard Apple/Passion/Mango + 1/3 cup of Old Orchard Blueberry/Pomegranate (totaling 1 cup). I remember this one being pretty good. What I love about both of these is that they are 100% juice. Anyway, have fun!
458426
Thanks; that's what I've been doing but wanted somehow to flavor orange, lime, etc in just one jar. Oh well. Never thought of the maple syrup though; sounds great.
1464201
This is from deep mountain maple.com "Grade B maple syrup is usually made at the end of the sugaring season, just before the maple trees bud. Almost as dark as molasses, the very strong, intense flavor of Grade B has been described as "hard-core." Traditionally considered a cooking-grade syrup, Grade B has gained popularity in recent years as a table syrup. It is also well known for its beneficial use in a cleansing fast known as the Master Cleanse. Although we are very happy that Stanley Burroughs, the author of The Master Cleanse, recognized the health benefits of pure maple syrup, we are disappointed that Mr. Burroughs did not really understand how maple syrup is made. He recommended Grade B syrup because he assumed, probably due to its dark color and intense flavor, that it was less refined than other maple syrups. However, NO pure maple syrup is refined in any way whatsoever. ALL pure maple syrup contains many beneficial nutrients, including minerals such as potassium, magnesium, and iron. Traditionally, maple syrup is considered to be good for digestion and the circulatory system. It has fewer calories most other sweeteners and contains no fat at all."
895436
I used three beans in 375ml bottle with excellent results if you are referring to vanilla extract. I split them down the middle, filled the bottle, and waited about 4 weeks, maybe a bit longer. Shaking whenever I thought about it. I would say there were at least 15 vanilla beans so you are looking at 1.875L if I'm correct. If you put more beans per bottle you would probably be able to top off the vodka more often.
24669
I'm breaking tradition here for a fellow pizzelle enthusiast - Here's a recipe that Grandma Valery used and I use to this day - Usually not given out but here it is: 1-1/4 cup all purp. flour 1 stick butter ( if using salted butter omit salt called for in recipe) 3 large eggs 3/4 to 1 cup sugar 1/4 teaspoon salt (see above) 1 teaspoon FRESH baking powder 1 to 2 teaspoons of your favorite flavoring - as w. Ewell pointed out, anise oil is FAR SUPERIOR to extract but be careful not to overdose - anise oil is powerful. Melt butter and let cool. Beat eggs untill golden, add sugar and whisk until smooth, add butter and whisk until completely blended. Add your flavoring and whisk to incorporate. Add flour, salt ( if using) and baking powder gradually whisking to incorporate. Follow instructions for your pizzelle maker (Hopefully a Palmer - they are only the BEST) Option - when adding the dry ingredients add a heavy 1/4 cup of the best cocoa you can lay your hands on - I prefer Hershey's Special Dark. Usually the chocolate pizzelles need a bit more time - With my Palmer I cook my Anise pizzelles for about 30 seconds to make them light colored ( Although they aren't as crisp as when you cook them until slightly browned - 40 to 45 sevconds) and I cook the chocolate pizzelles for about 45 seconds - They're incredible - crispy with chocolate flavor that sneaks up on you and are the perfect accompaniment to good coffee or ice cream. If you try the recipe and love it as I do thank Grandma Peppina in your nightly prayers. Enjoy! Home Geezer
2058779
Jordan, I use the Maple Powder in a Maple Sausage Seasoning that I wholesale to a local meat market.Probably not the application you are wanting to know about! Regards, Jd Chef, Sevenfold Spice
1101544
Yes! This is what would be called for in a recipe which calls for glucose syrup. This product has a similar consistency to corn syrup! (Or you could just use corn syrup instead!)
2240934
I use vodka with amazing results. And I use the cheapest stuff I can find. I think that it is better in this application. I let my extract sit and infuse for quite a while and I have had many people say it is the best they have ever had.
2058778
If you want to use 1 tsp. it will be around 112.5 servings or around 37.5 Tbps. of servings. However, if you want to use the recipe on the bag which calls for 2/3 cup of maple syrup powder, you have around 3.5 servings... Hope it will help.
1102809
No it's not clear I'm afraid.It's a bit thick like syrup but smells heavenly as vanilla should :). Good luck with your baking.
1511609
I don't have it at home anymore. As per the site below : http://www.foodrenegade.com/decoding-labels-mccormick-pure-vanilla-extract/McCormick Pure Vanilla Extract: IngredientsVanilla bean extractives in water,alcohol (35%),and corn syrup.
411733
Any syrup can be used. The ones provided come in little bottles much like the liquids you would buy from any store.