Maple Syrup
In Spanish, maple is known as “arce”. But Nitza states that Cuban’s just call is “sirope de maple” or maple syrup. This is most likely because of of their neighbors, the United States, who serve it with with waffles, hotcakes/pancakes, and French toast. But she also recommends trying it with Cuban desserts such as fruturas (fritters), torrejas, and buñuelos.
MAPLE SYRUP
Time: 10 minutes
Serving Size: about 3 cups syrup
Ingredients:
2 cup water
2 cup white sugar
⅛ tsp. salt
⅛ tsp. lime juice
1 tsp. maple extract
½ tsp. vanilla
Directions:
Add the water, sugar, salt, and lime juice into a saucepan.
Bring to a boil over high heat for 5-10 minutes until it thickens into a syrup, or until it reaches 230°F.
Remove from heat and stir in the maple extract and vanilla.
Allow to cool completely before using.
Notes & Comments:
Careful not to under or over heat the syrup. Underheating causes it and it's too runny, and overheating causes it to hardens and crystalize. Using a candy thermometer is highly recommended.
Brown food coloring can be added to give it a darker color.
The full recipe is pretty excesive, so making half is recommended.
The syrup can last in the refrigerator for a few months (possible 4 months maximum). It will begin to crytalize towards the bottom, but should still be okay.
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Receta Original
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MAPLE SYRUP
El almíbar o sirope de arce conocido generalmente en nuestro medio como “sirope de maple” es usado en los Estados Unidos para servir con los waffles y hot cakes, también con las tostadas a la francesa. Es muy sabroso para servir con frituras, torrejas y buñuelos.
2 taza de agua
2 tazas azúcar blanca
⅛ cdta. de sal
⅛ cdta. jugo de limón
1 cdta. extracto de Maple
½ cdta. vainilla
Ponga en una cacerola el agua, azúcar, sal y limón. Cocínelo durante unos cinco minutos o hasta que al tomar un poco con los dedos, peque ligeramente (230°F). Bájelo del fuego. Añada extracto y vainilla. Da aproximadamente 3 tazas de sirope.
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