Maple syrup can easily be substituted to sugar in your recipes. For every cup of maple syrup substituted from cane sugar, it is important to reduce the liquids in your recipe (milk, water, juices) by ¼ cup. Since maple syrup does have a tendency to caramelize rapidly, it is important to also reduce your cooking time by 25°F (15°C) and verify the cooking results 5 to 10 minutes before the end of your baking time.
Add maple syrup to fruit salads, morning cereal and of course in baking and pastry making.
Your unopened can be kept on the counter until it is open. Once opened, it is recommended to store your maple syrup in a glass or plastic container in the refrigerator to slow down evaporation and crystallization.
Native Americans used to choose the spring as the time of year to settle their camps near maple forests so they could collect this sugary sap from the maple trees.