How To Make Maple Syrup

Collecting maple sap the traditional way, in buckets

Sometimes the sweetest things take the most effort to produce, don’t they?

Take, for instance, maple syrup, one of Canada’s iconic products. We often use it atop pancakes or waffles, or in desserts (see below). This delicious liquid starts out as sap collected from sugar maple trees.

Right now it’s maple syrup season in Eastern Canada: as the weather warms, the sap in the trees starts flowing freely. Holes are drilled into the trunks of the maples, and buckets or tubing collects the dripping sap, which is then transported to a central location.

And then it’s ready to be bottled, right? No! Actually, the process has only just begun.

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Get Ready for God to Act

Pouring cupcake batter into prepared muffin tins.
Photo by Gina Dittmer.

When you read a cake or muffin recipe, it will usually instruct you to preheat your oven and get your baking pans prepared before describing how to make the dessert itself.

But why do it in this order? Why not make the batter first, and let it sit there in the bowl while you leisurely grease or line the baking pans and let the oven slowly heat up?

There’s a very good reason to have everything prepared before you start the actual baking, and it has to do with how leaveners behave.

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