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:

Download the FREE - How to Make Maple Syrup Cheat Sheet found here:

For links to the equipment I use for boiling Maple Syrup, visit:

⁠⁠⁠https://howtomakemaplesyrup.org/equipment-list-for-making-maple-syrup/⁠⁠⁠

For more information on the details of what was discussed, view the blog posts on these topics:

⁠⁠⁠https://howtomakemaplesyrup.org⁠⁠⁠

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

Podcast Host: Richard Tomlinsen

Episode 12