Maple syrup has a pleasant, delicate but distinct flavour but it takes a lot of fuel to cook down the maple sap.
Sap has, if you’re lucky, three percent sugar. Syrup has sixty-six percent sugar. That’s a lot of water to boil away.
The process has been improved over the years.
Early maple syrup was made by boiling 40 gallons of sap over an open fire until you had one gallon of syrup.