Syrup
Dark Apple Syrup
A tier
Dark apple syrup is taken further in the pan: brown, caramel-apple, thicker, closer to stroop but often still pourable. Cider-apple batches can be tannic. It glazes pork and roast roots better than the light grade. If it tastes only of burnt sugar, it went too far. Distinct from cider syrup, which starts from fermented juice.
Track this ingredient
Unit
Characteristics
Preparations
Pancake DarkPork GlazeRoots
Traits
BrownCaramel AppleCookingLonger ReductionNot Cider SyrupPan ColourTannin PossibleThicker
History
Longer reductions were packed as dark apple syrup for cooking colour.
Chefs used dark apple syrup on pork where maple would have been the New World reflex.
Dark pourable apple syrup sat between light breakfast syrup and appelstroop.