ginger (for garnish)
Details and directions at Maple-Glazed Carrots
According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.
Maple Syrup FAQ…
• Check out the ingredient list on a typical “maple syrup”…corn syrup, high fructose corn syrup, water, cellulose gum, caramel color, salt, sodium benzoate and sorbic acid (preservatives), artificial and natural flavors, sodium hexametaphosphate. holyloadofjunk! Stick to pure maple syrup and organic if you can get it!
• Best places to buy maple syrup…farmers’ markets near you or online, state fairs (look for blue ribbon winners!) and fall tours of your local maple syrup makers. I went on one of these once…superfun and lots of squealingly delicious samples of syrups and candies!
• Traditionally most maple syrups have been graded A or B:
A is made earlier in the season and is lighter in color and milder tasting.
B is produced later in the season so it’s darker and more truly maple tasting.
Either can be used on yumful breakfast foods, but B is better in baking and cooking (and topping ice cream!) because the maple flavor really comes through.
Update! As of Fall 2013 A and B grades are changing to A Golden, A Amber, A Dark and A Very Dark…details here
• More helpful info and cooking tips here
Name your favorite maple-covered breakfast food. Have you ever visited a maple syrup farm? Are you a maple candy lover?