Maple Syrup

Maple sap concentrated by long boiling. It consists of water, sucrose, and traces of malic acid, but mainly sotolon and lactones, which give it that smoky, caramel, and fenugreek odor. Gastronomy uses it to sweeten without making heavy, to deglaze roasted root vegetables (squash, carrots) to force a brilliant glaze, or to replace sugar in panna cotta bases to infuse its woody bark notes.