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Maple Extract?

sjagielski

By sjagielski
in Kitchen Consumer

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ducphat30

ducphat30

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Anyone know of a good brand of maple extract? I just purchased an extract from Green Mountain Flavors called "Natural Maple Flavor" and it tastes like lighter fluid. Any suggestions are welcome!

Was it a powder??

If so, it is pure maple with the sugar removed. You will need to add a sugar to sweeten it and balance the flavor. What you can do with it is use maple syrup as your sugar (sweetener) and get a very intense maple flavor. On its own, it is hideous. We use this to brine proteins and give it that intense maple flavor.

What is the application??

Patrick Sheerin

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sjagielski

sjagielski

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Anyone know of a good brand of maple extract? I just purchased an extract from Green Mountain Flavors called "Natural Maple Flavor" and it tastes like lighter fluid. Any suggestions are welcome!

Was it a powder??

If so, it is pure maple with the sugar removed. You will need to add a sugar to sweeten it and balance the flavor. What you can do with it is use maple syrup as your sugar (sweetener) and get a very intense maple flavor. On its own, it is hideous. We use this to brine proteins and give it that intense maple flavor.

What is the application??

It's for a chewy maple caramel. No, it wasn't a powder. I have added part sugar, part inverted sugar (corn syrup), part maple. But the maple wasn't intense enough so I thought I'd add a bit of extract to make it more intense.

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Tess

Tess

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This is Amoretti.

They make awesome flavoring compounds......and yeah, they got maple! :smile:

It does look wonderful.

Is anyone else having trouble getting that website to function? It's OK for me until I get to the list of flavor compounds, and then there is no scrollbar and I can't get the page to work. (I'm using Windows XP.) I guess I would just call for a catalog. They offer it in PDF but that blows up my computer.

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Kathyf

Kathyf

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Welcome to The eGullet Society For Arts & Letters KathyF.

Thanks Wendy.

Mighty D - the maple sugar is expensive, especially if you have to mail order it like I do.

I've just worked it into my pricing and so far maple lovers don't seem to mind. I replace the sugar in my cheesecake with it and make maple leaf sugar cookies in the fall.

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highchef

highchef

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I just made maple/oatmeal bread yesterday and didn't have the maple flavoring called for (I also used all ap flour instead of 2 c's of whole wheat, but I sub like that all the time) and used 2 tablespoons of maple syrup instead. It made a beautiful, high rise, just a hint of sweetness type of bread that dissappeared as toast this morning. I also put a teaspoon of cinnammon in there that you can't detect except as a little something.... any way, I think you can sub maple syrup pretty easily.

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Kathyf

Kathyf

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Welcome to the board, Kathyf... is this MY Kathyf of cheesecake fame???

I do alot of cheesecakes but I don't know if I'm your's or not Jamerican Diva. That depends on what form of chocolate you have to offer.

Does this help? >;o}

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JamericanDiva

JamericanDiva

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Welcome to the board, Kathyf... is this MY Kathyf of cheesecake fame???

I do alot of cheesecakes but I don't know if I'm your's or not Jamerican Diva. That depends on what form of chocolate you have to offer.

Does this help? >;o}

Ha! Ha! I was one of many that hounded you for a cheesecake recipe back at Delores' cake dec. board. YUMMY! Thanks!

Diva
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