Maple Syrup Reduction
Reducing maple syrup concentrates its sugars and thickens its texture, turning a thin liquid into a viscous glaze suitable for pancakes, roasted vegetables, or savory glazes. It involves simmering the syrup over moderate heat until it reaches a specific consistency, typically losing about one-quarter of its volume.
Watch the temperature
Sugar moves from syrup to hard crack quickly; keep the heat low and stay at the stove.
- small stainless steel saucepan
- silicone spatula
- thermometer (optional)
What goes in.
- 1 cuppure maple syrup
- 1/2 tspunsalted butter (to control foam)
Checking the viscosity
Place a small plate in the freezer for ten minutes; drip a spoonful of the hot syrup onto it. If it moves sluggishly like honey when you tilt the plate, it is ready.
The method.
Pour the syrup
Add the maple syrup and butter to a small saucepan over medium-low heat.
Simmer
Bring the liquid to a steady simmer, not a boil. The butter will help manage the foam that rises to the top.
Reduce
Continue simmering for 8 to 12 minutes. The liquid will darken slightly and the bubbles will become larger and slower.
Test
Use the cold plate test to confirm the thickness. Remove from heat immediately once it reaches your desired consistency.
Other turns to take.
Spiced Reduction
Steep a cinnamon stick or three crushed cardamom pods in the syrup while it reduces, then strain before cooling.
Savory Reduction
Add a sprig of fresh rosemary or a splash of apple cider vinegar during the last two minutes of cooking to cut the sweetness.
When it doesn't go to plan.
Use a saucepan that is at least twice the volume of the syrup to account for foaming.
The syrup continues to thicken as it cools; pull it from the heat slightly thinner than you want the final product to be.
Do not scrape the bottom of the pan too aggressively if you see dark flecks; these may be burnt sugars that will add a bitter note.
The ones that keep coming up.
How do I know if I have reduced it too far?
If it begins to harden or turns grainy as it cools, you have gone too far. Stir in a tablespoon of hot water to loosen it back up.
Can I store this?
Yes. Once fully cooled, store it in an airtight glass jar at room temperature for up to two weeks.
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