Mohawk Valley Trading Company - Honey - Maple Syrup - Beeswax Candles

  (Utica, New York)
Honey, Raw Honey, Maple Syrup

Maple Syrup Review and Giveaway by Five Little Homesteaders

Phoenix, AZ -- On her blog Five Little Homesteaders, Colleen recently reviewed Maple Syrup from The Mohawk Valley Trading Company. In addition, she’s holding a giveaway for one 32 oz. glass bottle of Grade A, Robust, Dark, Pure Maple Syrup.

“I wasted so many good years where I could have been eating maple syrup… but instead, I ate “table syrup” aka high fructose syrup aka YUCK,” says Colleen. “Maple syrup is where it’s at. Give it a shot and I promise, it won’t disappoint.”

To read the full review please visit:

About the Five Little Homesteaders

Five Little Homesteaders tells the story of Colleen and her husband’s urban homesteading adventures with their various chickens and three, young children. They hope to inspire people to challenge the mainstream way of thinking about food production, consumption, health sustainability, and self sufficiency.

They live in the heart of downtown Phoenix, on a .15 acre lot and their goals as urban homesteaders are to produce as much of their own food as possible, teach and show their children about where our food comes from, be good stewards of the earth, cook mostly from scratch, using whole food ingredients, prepare themselves to be as self sufficient as possible, and simplify their daily lives through less screen time, more togetherness and less “stuff.”


Tara Lukens Reviews Maple Syrup From the Mohawk Valley Trading Company on Her Blog Live*Laugh*Love

On her blog Live*Laugh*Love, Tara Lukens reviews maple syrup from the Mohawk Valley Trading Company.[Read More]

Fantastic Maple Cookies

These easy to make cookies tare perfect all year round for any occasion![Read More]

Oat and Maple Nut Scones

Everyone loves a treat with their coffee! These naturally sweetened and flavored scones are a perfect snack for you're coffee break.[Read More]

Maple Latte'

A naturally sweetened homemade latte is the perfect addition to your dessert menu for your next get together! If you brew the coffee without the cream in the pot you can cool it and have a maple iced latte![Read More]

Maple Dumplings

These dumplings are cooked in a boiling maple syrup mixture that give them a sticky, gooey and sweet outside with a fluffy middle. Talk about yummy![Read More]

Maple Custard PIe

This custard pie is a Canadian tradition flavored with pure maple syrup, imitation syrup products cannot be compared!
[Read More]

Maple Pecan Upside Down Cake

There is something about an upside down cake that everyone loves! This maple pecan cake is easy to make and looks as delicious as it tastes.[Read More]

Maple Glazed Challah Bread

This Challah Bread is glazed with maple syrup to give it a naturally sweet flavor it also uses no eggs which I think makes it rise quicker an maintain a fluffy texture.[Read More]

Maple Oatmeal Pie

If you like pecan pie, you'll love this rich maple and coconut pie topped with cinnamon-spiked whipped cream.[Read More]

Maple Pecan Tapioca Pudding

Turn plain tapioca pudding into a delectable dessert  by spiking it with pure maple syrup and finishing it with a simple spiced maple-nut topping.[Read More]

Creamy Maple Custard

Maple syrup adds all natural sweetness to this make-ahead baked custard dessert recipe for 6.[Read More]

Maple Syrup Grades: Part 1

There are two well known systems of maple syrup grading in use today. One system is used in Canada (where 80% of the world’s maple syrup is produced) and another system is used in the United States of America. Both systems are based on color and translucence with relate to the flavor of the syrup. Different grades are produced by the same trees over the length of the season.

Syrup thickness is not related to grade. State and Province laws dictate minimum thickness requirements for syrup. For example, New York State requires a thickness of 66% solids. Vermont has stricter laws, requiring 67.1% thickness. These minimums protect the consumer from being cheated by a diluted product. Thicker syrups are also safer to consume, with only 62% solids a syrup is likely to contain and breed dangerous pathogens.

The Canadian system assigns numerical grades from 1 to 3 with several subcategories. Grades are established based on light transmittance. Number 1 syrup is broken down to Extra Light, Light and Medium. The lightest syrup varies from full (100%) light transmittance to 75%. In comparison, light and medium vary from 74.9%-60.5% and 60.45-44% respectively.  Number 2 syrup is classified as Amber and has a range of 43.9%-27% light transmittance. Number 3 syrup is darkest and includes all syrup below 27% light transmittance.

The US maple grading system assigns grades ranging from AA to Commercial Grade. AA syrup is also labeled light amber or ‘Extra Fancy’ and is equivalent to Canadian number 1. Many people incorrectly assume that syrup with the highest grade has the strongest maple flavor, but the opposite is true. This syrup has the lightest flavor, it reads as subtle to some and weak to others. AA syrup is made from the earliest sap; approximately 25-30% of syrup production will fall into this grade. This syrup will produce the lightest maple sugar with the most subtle flavor. Bias toward the label of ‘AA’ means this syrup is often more expensive than the others.

Grade A syrup is divided into medium amber and dark amber. These syrups are darker in color and have a stronger maple flavor. Medium amber is often used as table syrup for pancakes and other breakfast foods. Some people think dark amber syrup is too strong for table use and prefer to use it for baking. 50-60% of maple syrup falls into these two categories.

Grade B is very dark; it is the same as Canadian number 2. This syrup has the strongest flavor. Grade B is the best syrup for baking, it allows for a strong maple flavor without adding too much liquid. It is also used as table syrup for those who love strong maple flavor. Only 10% of syrup is labeled Grade B. Since maple syrup recipes usually do not specify any particular grade to use, take into consideration that darker colored syrups will produce dishes that a have a pronounced maple flavor.

Vermont produces the majority of maple syrup in America. Other important states in maple production include New York and Maine. Vermont has its own grading system; it is very similar to the American grading system but includes a grade below B. Commercial grade syrup is not sold bottled for use. It is used as a flavor additive in other products. Commercial syrup is the darkest syrup produce, only 2-3% fits this label. In Vermont, syrup grading is taken very seriously. Fines of more than $1000 are applied for mislabeling syrup. At this time there are motions in the state of Vermont to make it a felony to market fake maple products as real maple syrup.


Apple Upside Down Cake

Apple Upside Down Cake[Read More]
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