Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 > > Can maple syrup be brought in the raw state? That would be almost impossible. If I remember correctly, it takes 40 gallons of fresh sap to make 1 gallon of maple syrup. That would take a lot of dehydrating to make syrup!!! It would be similar to dehydrating coconut water to make a syrup. It would take too long and would probably go bad. Then again, where there's a will... Maybe someone will make some someday. >BTW, there is great tradition of pouring some sap into the snow so it gets >a taffee like constituancy, and then chewing it. It sort of glues the mouth >shut like it was locked in peanut brittle. It's the syrup, not the sap. It's called " sugar on snow " . While the dentists may not have created it, they probably are grateful for it! Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 I think you could probably bargain some off a maple farmer if you lived nearby but they would definitely think it odd as truthfully the sap doesn't taste very good at all IMO. Maple syrup is boiled FOREVER to get what is sold commercially. It is boiled even farther to the soft ball stage (for those of you who have made fudge) then it is poured over fresh powder snow in dishes. It congeals like a toffee and is great for removing fillings as well as causing more cavities! Steph - Jeff Rogers rawfood Thursday, April 29, 2004 9:40 PM Re: [Raw Food] Digest Number 730 > > Can maple syrup be brought in the raw state? That would be almost impossible. If I remember correctly, it takes 40 gallons of fresh sap to make 1 gallon of maple syrup. That would take a lot of dehydrating to make syrup!!! It would be similar to dehydrating coconut water to make a syrup. It would take too long and would probably go bad. Then again, where there's a will... Maybe someone will make some someday. >BTW, there is great tradition of pouring some sap into the snow so it gets >a taffee like constituancy, and then chewing it. It sort of glues the mouth >shut like it was locked in peanut brittle. It's the syrup, not the sap. It's called " sugar on snow " . While the dentists may not have created it, they probably are grateful for it! Jeff Quote Link to comment Share on other sites More sharing options...
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