A traditional sweetener made by boiling sugar maple sap until it becomes thick. The end product is quite expensive because it takes about thirty-five gallons of sap to produce one gallon of maple syrup. The syrup is available in various grades of quality from AA to B: AA and A are quite nice for sauces and dressings, but I use grade B in baking. I have found the higher grades can result in hard baked goods.
I do not often use maple syrup, since it is a simple sugar, releasing quickly in the bloodstream, thus wreaking havoc with blood sugar. But it also comes in granular form that I sometimes use in baking.