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Pure Maple Syrup is a natural and nutritious sweetener and a smart choice as a sweet topping or as a flavorful ingredient in baking and cooking.

Maple Syrup is 100 percent natural and unrefined, retaining the inherent nutritional value of the sap obtained from the maple tree.

Important Nutrient Source
Maple Syrup is a very good source of mineral nutrients and vitamins

Nutritional Value for Various Sweeteners
% of Recommended Daily Value (DV) Per ¼ cup (60 ml)

SOURCE: Canadian Nutrient File (Health Canada) and USDA Nutrient Database

The Original Sweetener
Native North Americans were the first to recognize Pure Maple Syrup as a source of nutrition and energy. Researchers have since shown that Maple Syrup has a higher nutritional value than all other common sweeteners.

Other Health Considerations
With its wholesome, natural flavour, Pure Maple Syrup has one of the lowest calorie levels of common
sweeteners. It is also all natural with no additives.

Choose Pure Maple Syrup,
a natural sweetener and a smart food choice.


Browse these maple syrup recipes; a pure sweetener maple syrup has many health benefits.

Maple syrup has greater nutritional value than sugar or honey. The health benefits of pure maple syrup will surprise you! With over 54 antioxidants.

Maple Frosting Recipe

1-1/2 cups Confectioners Sugar
1/4 cup Maple Syrup
3 tablespoons soften butter

Mix together until smooth.

Yield: enough for an 8 inch layer cake

Maple Glazed Bacon

Lay bacon out on cookie sheet. Drizzle with pure Maple syrup.
Bake at 350 for 30 minutes.

Maple Granola

7 c. thick oat flakes (rolled oats), uncooked
1 c. flaked coconut
1 c. wheat germ
1 c. almonds, sliced or broken up
1 c. pecans or walnuts, chopped or broken up
1 c. sunflower seeds, raw or toasted
1 tsp. salt
1 c. vegetable oil
1 c. maple syrup
1 tbsp. vanilla
1 c. raisins
additional dried fruit/nuts as desired

In a very large bowl, combine the oats, coconut, wheat germ, nuts, seeds and salt. Mix well. In a separate bowl, whisk together the oil, maple syrup and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined (your bare hands are the best tools for this step).

Spread granola on a couple of large, ungreased baking sheets. Bake in a preheated 250 degree oven for 2 hours, tossing mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and any additional dried fruit desired – dates, figs, currants, dried cranberries or blueberries, etc. Store in a tightly closed container at room temperature. This recipe reprinted from King Arthur Flour’s Baking Sheet, Vol. III, No. 4, March-April 1992.

Maple Scones

2 c. all-purpose flour
1 tbsp. baking powder
4 tbsp. butter
3/4 c. heavy cream
1/4 c. maple syrup

Maple Glaze:
1 c. maple syrup
1 1/2 c. confectionary sugar

Preheat oven to 375 degrees. For the scones, melt butter and combine with remaining ingredients in a bowl. Mix to a light dough, approximately 2 minutes. Roll out to 1/2″ thick on a generously floured board and cut into desired shape. Place on a cookie sheet and brush with 1 beaten egg. Bake until firm – approximately 15 minutes. Combine the glaze ingredients and mix. Glaze scones while hot.

Roasted Veggies with Maple Drizzle

1/2 lb. Brussels sprouts
1/2 lb. carrots, sliced
1/2 lb. cauliflower florets
1/2 lb. babby popatos, halved
2 large onions, quartered
3 tbsp. olive oil
3 tbsp. pure maple syrup

Prepare all vegetables and parboil 8 minutes. Drain and place in a large mixing bowl, drizzle with olive oil, and salt to taste. Pour onto a large rimmed baking pan.

Bake at 350degF for 30minutes, turing halfway through. Remove from oven. place onto a serving dish and drizzle with maple syrup.

Any combination of vegetables can be use that equals 2 pounds.

Sweet & Sour Maple Dressing

1 c. maple syrup
1/2 c. canola oil
1/2 c. ketchup
1/2 c. white vinegar
1 tsp. minced garlic
2 tsp. horseradish

In a medium bowl, whisk together syrup, oil, ketchup, vinegar, garlic, and horseradish. Pour into a dressing bottle and refridgerate overnight to blend the flavors. Shake well before serving

Maple Vinaigrette

1 tsp. dry mustard
1/2 tsp. dried basil
1/4 c. white wine vinegar
1/2 c. maple syrup
1 tbsp. lemon juice
1 clove minced garlic
1 tsp. salt
1/4 tsp. black pepper

In a pint mason jar/container, mix all ingredients and shake vigorously. Pour into vinaigrette bottle and serve over your favorite mixed greens salad. the dressing will last for several weeks refrigerated.

Maple Yougurt Smoothie

There are, of course, almost unlimited possibilities for maple smoothies. Ive used bananas here, but soft berries in season or frozen are also terrific; any soft fruit will work. You can maked spiked versions, by adding a compatible spirit or liqueur – Kahlua would be good here for instance. Let your imagination guide you, bearing in mind the proportions of yogurt to maple and fruit

1 c. plain yogurt
1/2 c. milk
1/3 c. pure maple syrup
1 ripe banana, peeled
several ice cubes, crushed
pinch of cinnamon

1. Combine the yogurt, milk, maple syrup, bannana, and cinnamon in a blender.

2. Add the crushed ice and process until smooth. It’s fine if shards of ice remain after blending. Serve at once.

Note: To crush the ice cubes, put them in the folds of a tea towel and shatter with a hammer. Yeild: 2 servings

Maple Oatmeal Cookies

Yeild: 2 doz, Prep: 30min., Bake: 8-10min.

1/2 c. butter, softened
1 c. maple syrup
1 egg
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. oatmeal
1/2 c. milk
1/2 c. walnuts, chopped
1/2 c. raisins

Beat butter, syrup, and egg. Add remaining ingredients, mixing well. Using medium scoop, drop onto greased cookie sheet. Bake at 350deg F for 8 to 10 minutes. Cool on cookie sheet 5 minutes and then remove to cooling rack.

Contact & Location

Shaw's Maple Products
Contact: Carol Shaw

Phone: 315.725.0547

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7945 Maxwell Road
Clinton, New York 13323

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