|4 to 6servings
Note: I developed this recipe for the US maple syrup industry changed its rules for grading syrup. I used Grade B, which differentiated it from the lighter, more delicate Grade A However, someone in their wisdom decided that Grade B indicated that it was inferior. So, now when you shop for maple syrup, they are all Grade A, and identified by their colors: Golden, Amber, Dark, and Very Dark. For cooking, I prefer Grade A Dark. Some brands helpfully state “Formerly Grade B” on the labels.