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Should Maple Syrup Be Refrigerated ? Here’s How To Store It

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If you’re any sort of fan of maple syrup, you definitely know how expensive it can get. Real, pure maple syrup costs a pretty penny and it’d be a shame to let it go to waste. So, naturally, you wonder just how you should best store this bad boy. Do you keep it on the counter ? it was on a shelf in the supermarket, after all.

Should maple syrup be refrigerated ? Sticking anything in the fridge can prolong shelf life almost indefinitely. So how do you store this thing ? How long does it last ? And how do you tell when it’s gone bad ? All this and more, coming right up.

maple syrup fridge

Should maple syrup be refrigerated ?

Once opened a bottle of maple syrup should be kept in the fridge, and it will last up to a year. Keeping a bottle of opened maple syrup on the counter will lead to mold growth, so always be sure to keep it in the fridge to slow down this process.

If your maple syrup is brand new and unopened, you can keep it anywhere as long as it’s a cool, dark, dry place. Unopened it can last between 2 and 4 years.

You can also store maple syrup in the freezer, but be sure to let it thaw completely so it can easily pour. Like honey, maple syrup does not completely freeze, but rather it thickens considerably when exposed to very low temperatures.

How long does maple syrup last on the counter ?

A bottle of opened maple syrup should not be left on the counter at all. But if you did leave it there, it can last up to a month and may start developing mold by the end of that month. Always, always store your opened maple syrup in the fridge.

How to tell when maple syrup is off

You’ll notice maple syrup has gone off when it starts growing mold. You can skim off the mold and bring it to a simmer for a few minutes, but this won’t extend the shelf life too long.

Another way to tell is if the maple syrup has changed smell or flavor. It’s starting to taste a bit sour, bitter, or fermenting, it’s definitely time to toss it.

Why is my maple syrup cloudy ?

Your maple syrup may sometimes end up cloudy, and that’s usually the case for sugar sand. As the name implies, that is imply sugar that has settled on the bottom, and is usually the result of a poor filtration. The sugar sand is not harmful, in fact it makes the maple syrup just a bit sweeter.

Read also: Why Is My French Toast Soggy ? 

Its only downside is that it can make for a rougher, coarser maple syrup that you may not enjoy as much. You can strain it out of the syrup with a cheesecloth. Be sure to simmer the maple syrup before rebottling it.

Why is my maple syrup so thin ?

Thin maple syrup is the result of either a shot cooking process, or switching from commercial maple syrup to real maple syrup. Let us explain. When maple syrup is made, you need a whole lot of maple sap to boil and simmer until most of the water evaporates, leaving you with the syrup.

thin maple syrup

If you stop the process too soon, you get a watery maple syrup that is quite runny. This is not the stage at which maple syrup should stop, but if you’re cooking at home you can stop here if you like.

And to explain the second part, maple syrup has a lot of knock-off on the market. This is a labor-intensive syrup that required 40 liters of maple sap for every 1 liter of maple syrup. You can only tap certain trees at a certain time of the year, only for a couple of weeks. It gets really expensive, alright ?

So, the affordable brands are actually just corn syrup with added flavors and pigments. Take a look at the ingredients next time you’re in front of the shelf. And if that’s what you’ve been buying until now, you know they pour a bit thick, like honey.

And when you buy real, pure maple syrup it’s way runnier and you wonder if it’s not watered down. It’s not. Pure maple syrup is actually thin !

Why is maple syrup a caramel color ?

Maple syrup has a high amount of naturally occurring sugar, right from the maple sap. As the maple sap simmers and is cooked down, its sugar slowly caramelizes, just like making regular caramel.

The longer the maple syrup is cooked, the darker the color, in general. Cooking maple syrup is a delicate affair, and it’s done in large vats and several batches. Not all batches will end up the same, and keeping the temperature constant can be a real pain.

So, there are slight variations in color when it comes to maple syrup, but most will end up in a dark amber color. If you’re wondering, maple sap does indeed have a light, very light golden brown tint to it.

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