Each spring, as the days grow warmer, Reidridge Farm welcomes and prepares for one of Nature’s sweetest gifts-- Maple Sap. It is gathered from the sugar maple tree and boiled down to syrup at 219 degrees F (104 degrees C). On the average, 40 gallons of Maple Sap are needed to produce 1 gallon of Maple Syrup. Maple Syrup, the natural sweetener , is as Canadian as the Maple Leaf itself. Canada produces almost 75 % of the world’s output.
Pure Maple Syrup has mineral substances in addition to it’s carbohydrate content. These mineral substances iare important for the growth and development of human tissue and bones and are not found in white sugar. Compared to ordinary sucrose then, pure Maple Syrup’s food value is superior and above all, healthy.
Other pure Maple products from Reidridge Farm include soft Maple Sugar (Maple Candy), hard Maple Sugar (block sugar), Maple Butter, granulated (stirred) Maple Sugar, and Maple Taffy. Each of these are boiled to a temperature higher than that for syrup and stirred or beaten to the desired consistency.
All of Reidridge’s products are obtained exclusively from Maple Sap and therefore, the words “Pure Maple” may be used on the labels.
When storing Maple Syrup, keep it in a cool, dry place. When opened, store in the refrigerator.Maple Syrup products also freeze well.
Use Maple Syrup products (syrup, butter, and grated block sugar) on pancakes, waffles, French toast, cereal, and Johnny cakes. Use it to flvour egg nog, milk, blended drinks, and yogurt; use it to flavour toppings such as whipped cream; use it as a sauce for rice pudding, ice cream, baked custards, baked beans, ham and cottage cheese; use it to glaze fruits, peaches, grapefruit; use it as a sweetener for baked apples, applesauces, fruit cup; use it as a base with butter and nuts for upside-down cakes, buns, etc.; use it as a filling in pastries, cream puffs; or as frosting for doughnuts, cakes, sweet rolls, breads.