> > Maple syrup must be boiled to precisely eleven pounds to the gallon. If any > heavier, it will crystallize. If any lighter, it will mold. > Interesting. The Canadian maple syrup we could buy in the UK was always thicker than that which I can get here in Chicago. The ingredients in both cases were pure maple syrup - I like it best unadulterated. I keep trying different makes (all of Canadian origin) in search of the denser syrup I crave ! Sue Babbs
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