Have you ever wondered why Maple Syrup tastes so good? How about why Maple Syrup is golden brown?

In this episode of the How to Make Maple Syrup Podcast, we go in-depth into the chemistry of what reactions are occurring at the molecular level to give Maple Syrup its exquisite and unique taste!

We start out talking about why no batch of Maple Syrup will ever taste exactly the same (and we're okay with that)! We then talk about what Maple Syrup and Self-Tanning lotion have in common. We wrap up by talking about steps you can take to affect the color of your own home-made Maple Syrup.

For more information on the Maillard Reaction, visit my article on the subject:

What is the Maillard Reaction in Maple Syrup? – How To Make Maple Syrup .orgDownload a free printable PDF called “How to Make Maple Syrup Cheat Sheet” here:

https://howtomakemaplesyrup.orgMy recommended Maple Sugaring Supplies List as well as Free resources and eBooks on making Maple Syrup

Resources – How To Make Maple Syrup .orgPlease leave a review on Apple Podcasts!

- Go to the following link, scroll down to “Ratings and Reviews,” Tap “Write a Review” at the bottom of the page:

https://podcasts.apple.com/us/podcast/how-to-make-maple-syrup/id1596149713

I’d love to hear from you, leave feedback on this or any episode at:

https://anchor.fm/how-to-make-maple-syrup/message

Thanks for Listening to the "How to Make Maple Syrup Podcast!"

Podcast Host: Richard Tomlinsen

Episode 12