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Coombs Family Farms Organic Grade A Dark Maple Syrup, 32 fl oz
$42.99
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Product Details
Coombs Family Farms Grade A Dark Color, Robust Taste maple syrup is pure maple syrup from a seven-generation maple family, made from sap collected later in the season. It has a deep, bold maple flavor and is the grade that was once called Grade B.
Each 32 fl oz jug is sized for households that pour maple often. Its strong flavor holds up in baking and cooking: try it in baked beans, glazed carrots and squash, barbecue glazes, oatmeal cookies and granola, or pour it over pancakes, waffles and yogurt.
Directions & Storage
Coombs Family Farms Organic Grade A Dark Ma...
$42.99
Questions About This Product
The things people actually want to know before they cook with it.
What is the difference between Dark Robust and Amber Rich?
Both are pure maple syrup, made at different points in the season. Sap collected later makes darker syrup with a stronger, more caramelized flavor. Amber tastes like classic full-bodied maple, while Dark tastes deeper and comes through other ingredients better.
Is this real maple syrup or pancake syrup?
This is pure maple syrup, which is boiled-down maple sap and nothing else. Pancake or table syrup is mostly corn syrup with maple flavoring, color and thickeners. Pure maple is thinner, with a woody, caramel flavor that table syrup tries to copy.
Will Dark Robust be too strong for pancakes or coffee?
It tastes more maple-forward than Golden or Amber syrup, which is why many people buy it. On pancakes and oatmeal it tastes fuller, not harsh. In coffee or cocktails, start with a slightly smaller pour than you would with Amber.
Where does Coombs Family Farms syrup come from?
Coombs Family Farms is based in Brattleboro, Vermont, and is run by seventh-generation maple farmer Arnold Coombs. The company buys pure maple from a network of small, independent family farms in the maple region.
How much sap goes into a 32 oz jug?
The rule of thumb is about 40 gallons of sap boiled down for 1 gallon of syrup. That works out to about 10 gallons of sap for one 32 fl oz jug, which is why pure maple costs more than table syrup.
Can I use maple syrup in place of sugar in a recipe?
Yes. A common swap is about 3/4 cup maple syrup for each cup of sugar, with the other liquid in the recipe cut by about 3 tablespoons. Dark Robust is a good choice here because its flavor still comes through after baking.
There are crystals or grit at the bottom of my jug. What is that?
Both are normal in real maple syrup. Fine dark sediment is sugar sand, natural minerals that settle out during boiling. Hard sugar crystals form when a little water evaporates, and they will dissolve again if you warm the jug gently in a hot water bath.
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