He suggests using dark amber syrup, which results in a lovely rich yet still delicate flavor. And the texture is so smooth and creamy. It may not look exciting (well, except for the drips here) but it's truly divine: I think I may have a new favorite flavor!
I dream of visiting a sugar shack during the six-week maple sugaring season, between February and April, when the maple sap is distilled into syrup:
It takes about 40 gallons of sap (three trees worth, here dripping from the tap) to make just one gallon of syrup!
Virtually all the maple syrup available in England seems to come from Canada, but being American, I fancy a trip to Vermont or Maine. Indeed, I used to live just over the state line from Vermont--what a missed opportunity!