Tag: Baking with maple syrup

According to the USDA, pure maple syrup has a glycemic index (GI) of 54, significantly lower than white sugar's GI of 65, making it a viable alternative to sugar for those watching their blood glucose levels. This natural sweetener also brings valuable nutrients to the table that refined sugar lacks.

According to the USDA, all retail maple syrup is classified as Grade A, but with varying color and taste descriptors. Understanding these descriptions is key to choosing what kind of maple syrup is best for your specific culinary application, from drizzling over pancakes to baking a robust dessert.