Mouldy Maple Syrup Mistakes

Don’t throw out that mouldy maple syrup!
Find out what causes maple syrup mould and how to avoid (and save) your maple syrup.

Just as you pour your Maple Syrup over your granola, pancakes, waffles or into your cooking you find a furry little mass…eeeek!

Maple Syrup mould (or bloom) is actually more common than you may think - especially in 100% pure Maple Syrup.
DO NOT THROW IT AWAY - your Maple Syrup is completely salvageable.

The mould that grows on Maple Syrup is a rare, weird little fungus knows as a xerophile. Xerophiles grow in dry spaces - which is strange as Maple Syrup is wet, but all that natural sugar draws out the moisture content giving room temperature Maple Syrup the perfect location for xerophiles.

Check our top tips for keeping out the mould, and removing it from your Maple Syrup.

TIP # 1. Keep it in the fridge

The cupboard is not your friend with 100% pure Maple Syrup.
Store your maple syrup in the fridge or even the freezer.
Those pesky xerophiles don’t like the cold, so you’ll have much less chance of mould (or bloom) occurring.

TIP # 2. The mould is non-toxic

This means you don’t need to throw away your mouldy Maple Syrup. Simply skim off the mould and then put your Maple Syrup into a saucepan. Heat it to boiling, skim off any other floaties/mould and then allow it to cool again.
Place it into a sterilised jar and into your fridge.

TIP # 3. Clean jars

Make sure your jars are super clean and VERY dry.
Glass jars are better than plastic, as plastic is somewhat penetrable by oxygen.

Image courtesy of Cornell Mushroom Blog

MAPLE SYRUP FACTS

It takes about 40L of sap to make 1L of Maple Syrup!

A Maple Tree takes about 40 years to grow big enough to be able to tap for sap.

Canada is the world’s largest producer of Maple Syrup.

Only 3 types of the Maple tree are tapped for sap in Canada - the Sugar Maple, Red Maple & Black Maple.

Maple Syrup is jam-packed full of good nutrients such as manganese, zinc, calcium & potassium.