Birch syrup is a sweetener mae from the sap of birch trees, and used in much the same way as maple syrup. It is used for pancake or waffle syrup, to make candies, as an ingredient in sauces, glazes, and dressings, and as a flavoring in ice cream, beer, wine, and soft drinks. It is condensed from the sap, which has about 0.5-2% percent sugar content, depending on the species of birch, location, weather, and season. The finished syrup is approximately 67% sugar. Birch sap sugar is about 42-54% fructose and 45% glucose, with a small amount of sucrose and trace amounts of galactose. The flavor of birch syrup is distinctive--rich and caramel-like, with a hint of spiciness.