This question pertains only to those folks who appreciate the beauty of true maple syrup: the kind where the only ingredient on the side of the bottle is "Maple Syrup", and to whom, comparing that dreck sold in the supermarkets made from high fructose corn syrup, mitation maple flavoring and sodium hexametaphosphate to actual maple syrup is like comparing Budweiser to beer.

Trouble is, since genuine Maple Syrup is essentially liquid crack, it's priced in roughly the same neighborhood. And it got me to wondering as to whether anybody produces a blended Maple Syrup. You know- same idea as a blended Scotch. Not quite up to par with Glenmorangie, but a fair sight better than Thunderbird.

A bit of Googling has so far produced only one hit: 25% Maple Syrup Blend : Anderson's Maple Syrup

Has anybody ever tried such a thing? Is it worth spending the money on shipping to order a crate vs. continuing to pay supermarket prices for the real deal?

 

Nope. But out of a weird coincidence, tonight we are eating french toast for dinner with maple syrup shipped from a farm in Vermont. Ours is better than any of that blended ****, no doubt about it.

 

Yep. I became a believer in the real thing after a trip to Quebec a few years ago. A native gave me a few cans of 100% maple syrup to take home. Real maple syrup is a lot better than that syrup I grew up with, which I now regard as crap.

 

joe, how do you feel about mixing 4 oz of your favorite stout with 12 oz of seltzer water?

just pay the money.

incidentally, I do miss having a vermonter roommate with a family syrup farm. we always had a few quarts on hand to enjoy.

 

So you're telling me Aunt Jemima ain't the real deal?

 

from the aunt jemima website:

INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE.

mmmm artificially delicious.

 

Does it matter if its fake if it still tastes good? I'll stick with my cheap syrup for less than half the price.

 

jeez, how much syrup do you guys go through where unit pricing is such a huge issue. I mean, I'm all for economizing and saving a buck, but just spend the money. lol.

 

Dedicate a day trade to your syrup fund and spend the money. Look at it like beer, this way you can try different brands or farms often instead of being stuck with a 500 gallon beer keg of the same stout.

 

Well why don't you find out for yourself? Spend 2 bucks and buy the highest quality "maple" syrup and mix it with the good stuff. Maybe it will stretch?

Another option if you want to remain natural and cut calories but not money is mix it with dark agave nectar. It's only slightly cheaper than maple syrup (if at all) but I think it is lower calorie than maple.

 

Im from a small town in NY that has an annual, "Maple Festival". There are several local places there that make real maple syrup. The real stuff is sooooooooooooooooooo much better then that fake crap. I can see where youre trying to go with the idea, but I think you would be better off just paying for the real stuff.

 

random post flow chart

 

Has anyone eaten the pure maple sugar candy? yum yum!

 

I'm sorry, Bruce. These boys get that syrup in 'em, they get all antsy in their pantsy.

 

Best place to find (organic) Non influxed with High fructoce corn syrup cheap stuff.
Is Trader Joes. look there, their Maple Syrup is still higher priced than the other stuff, but its still genuine syrup. no additives, and Pure. Simply a better price. Than all big box stores. Serching the TJ site.. your closest store is in Georgia.

Stop in when you see some... Or ill get you a price from our local TJ, and hook a member up.

 

Thanks for the tip. The nearest TJs to Port Charlotte is only 488 miles away in Atlanta, GA, so I'll stop in and pick some up the next time I have a seven hour layover on Delta.

 

I'm in Canada.. Lots of Maple Syrup here EH!

 

So. Grade A or Grade B?

 

Grade B isn't generally used as a table syrup, though the bottle in my fridge right now is Vermont Dark Amber.

 

I've always used B for the dark deliciousness.