Smoked Maple Simple Syrup

How to Make Smoked Maple Simple Syrup

1. 1

   Step 1: Combine and warm maple base

   In a medium saucepan combine the maple syrup, water, light brown sugar, split vanilla bean (or extract), and lemon zest. Warm over medium-low heat, stirring gently until the brown sugar dissolves and the mixture is just fragrant, about 3–4 minutes; do not boil hard.

   For this step

   • 2 cupsPure maple syrup (Grade A)
   • 1 cupWater
   • 1/4 cupLight brown sugar, packed
   • 1 podVanilla bean, split (or 1 tsp pure vanilla extract)
   • 1 tspLemon zest
   
2. 2

   Step 2: Simmer briefly to meld flavors

   Reduce heat to low and simmer gently for 2–3 minutes to marry the flavors and reduce any foam; skim any surface foam with a spoon. Remove the pan from heat and let the syrup cool for 2–3 minutes so it’s warm but not scalding.
   
3. 3

   Step 3: Cold-smoke the syrup

   Transfer the warm syrup to a heatproof glass jar and seal loosely (or cover with a small watch-glass). Using a smoking gun or a small tabletop smoker loaded with applewood chips, cold-smoke the jar for 10–15 minutes until the desired smoke level is reached. If using a grill or smoker, place the jar away from direct heat and smoke gently for the same time.

   For this step

   • 1/2 cupApplewood chips (for smoking)
   
4. 4

   Step 4: Season and finish

   Once smoked, open the jar and stir in the smoked sea salt to taste; the salt balances sweetness and accentuates smoke. Remove and discard the vanilla bean pod (if used) and strain the syrup through a fine-mesh sieve to remove zest and any solids.

   For this step

   • 1/4 tspSmoked sea salt (or fine sea salt)
   
5. 5

   Step 5: Cool, bottle, and store

   Let the syrup cool completely, then transfer to a clean bottle or jar and refrigerate. Keeps 2–3 weeks chilled. Use in cocktails (Old Fashioneds, maple sours), as a glaze for grilled meats, or drizzled over desserts.
   

1. In a medium saucepan combine the maple syrup, water, light brown sugar, split vanilla bean (or extract), and lemon zest. Warm over medium-low heat, stirring gently until the brown sugar dissolves and the mixture is just fragrant, about 3–4 minutes; do not boil hard.
2. Reduce heat to low and simmer gently for 2–3 minutes to marry the flavors and reduce any foam; skim any surface foam with a spoon. Remove the pan from heat and let the syrup cool for 2–3 minutes so it’s warm but not scalding.
3. Transfer the warm syrup to a heatproof glass jar and seal loosely (or cover with a small watch-glass). Using a smoking gun or a small tabletop smoker loaded with applewood chips, cold-smoke the jar for 10–15 minutes until the desired smoke level is reached. If using a grill or smoker, place the jar away from direct heat and smoke gently for the same time.
4. Once smoked, open the jar and stir in the smoked sea salt to taste; the salt balances sweetness and accentuates smoke. Remove and discard the vanilla bean pod (if used) and strain the syrup through a fine-mesh sieve to remove zest and any solids.
5. Let the syrup cool completely, then transfer to a clean bottle or jar and refrigerate. Keeps 2–3 weeks chilled. Use in cocktails (Old Fashioneds, maple sours), as a glaze for grilled meats, or drizzled over desserts.