From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A liquid sweetener made by boiling down the sap of the maple tree (usually the sugar or black maple, although almost any type of maple tree can be tapped) until thick and sticky. About 85 percent of the maple syrup produced in the world is made in Canada (more than 90 percent of that comes from the province of Quebec), but it is also widely produced in New England and New York State in the U.S. Maple syrup is a traditional topping for pancakes, waffles and French toast and is the main ingredient in the classic Quebec dessert tarte au sirop d'erable, or maple syrup pie. (For Maple Syrup Grades see below.)
