Just throw out the first two.

Ha ha. I had a feeling I might hear that. My husband claims I should ditch the last two:) I'd prefer to find some useful way to use them all up however.

Kate

Lately I have been buying grade B maple syrup at the supermarker, but it has to be stored in the fridge, or else it will grow mold. It has a much superior maple flavor to grade A (and costs more), and I have Annie to thank for introducing me to it!

I'm not familiar with the other types of syrup you have, but if you are okay with them on pancakes, I think they would work just as well (or better) in cornbread, although personally I would never put any sweetener in cornbread.

Lars

The sugar-free isn't syrup at all, just thickened maple-flavor pancake sauce. But it's a good thing for diabetics and other people who have to watch their sugar intake.

It's not good for cooking in place of anything with real sugar in it.

I would also toss the first two and use the third in the cornbread recipe.

Teresa

I'd use the first in the cornbread and the last drizzled over the cornbread.

Refrigerate the real maple syrup, or it will go bad.

I buy a gallon of maple syrup every year at the Farmers Market, but freeze it all in half-litre jars, and only defrost what I can store in the fridge.

Thanks everyone. Thank you much for the tip on storing the preium syrup. I had no idea.

Kate

Mrs. Butterworths is corn syrup flavored with maple flavoring. At least I think it is corn syrup, maybe sugar syrup, but it is has no real maple syrup in it, only maple flavoring. Some people actually like the taste of that stuff better than maple syrup, so if you have some of those people in the family, save that syrup for pancakes and waffles. It is thicker than real maple syrup so it stays on the pancakes and waffles better. And it is tons cheaper. I'm not a fan of the stuff, but that's just me. Can't tell you about the sugar free maple syrup but that's an oxymoron so it is some kind of maple flavored syrup but it didn't come from a tree. Use the real maple syrup when you want a real taste in something, not an artificial chemical taste. To save money you can mix the real maple syrup with Mrs. Butterworth's for the pancakes and waffle topping. All of that stuff would probably work for the cornbread, but if you make it with fake sugar it won't keep as long. I don't use the fake stuff much, but I'm a maple syrup snob and was raised on the real deal.

Growing up, only ever had Log Cabin for pancakes and waffles. After tasting the REAL Maple syrup, that's all I'd use. And YES, it should be refrigerated, or it will grow mold... unlike honey or molasses.

I don't use syrup often, but when I do, I put it in a little pitcher and warm it up so not pouring COLD onto waffles.

When local supermarket was going out of business a few weeks ago, I bought the biggest jug they had at 70% off! It'll last indefinitely unopened, I think.

This is fascinating. So glad I asked. Now I'm thinking maybe for the cornbread of mixing the real maple syrup and some molasses because although I'm pretty ambivalent on the syrup front I love molasses and am pretty sensitive about the flavor.

Thanks!

Kate

Don't use molasses with the "real" maple syrup....it will mask the lovely maple flavor...if you are going to put molasses in there use the mrs Butterworths.
I like real maple syrup on pancakes and French toast.....and as a glaze on pork loin and over ice cream...
But I keep the Log Cabin Mrs Butterworth's stuff for grand kids who think they have not had pancakes unless their plate is swimming in the stuff and there is at least 1/4 cup left on their plate when they are through eating.
Put the sugar free stuff in the back of the cabinet in case you ahve a diabetic for breakfast.
Linda C

Thank you Linda! Will do.

Kate

When you add maple syrup to cornbread it comes out tasting like Captain Crunch. In a good way, lol!

Lpink how fun is that? What really made me smile is that my husband and I were talking about Voodoo Dounuts in Portland this morning. Heavenly donuts even though normally I'm not a big fan. Anyway my drug of choice there is the Captain Crunch covered with vanilla frosting. Just pure insanity:) So if the cornbread is anything like that we will be good!

Kate

Here is a link that might be useful: Captain my Captain

I agree, the first two aren't actually maple syrup at all. I'd only eat/use the last one, because I AM a syrup snob, LOL.

the grandkids like Mrs. Butterworth's, which has a lot of sugar/sweetener and artificial flavoring, but no real maple. I don't know what's in the sugar free stuff. The last one is what I'd use, love maple syrup. I'd not use the sugar free stuff to bake with, artificial sweeteners throw off the science of baked goods without careful substitutions.

Lars, I thought of you last weekend, I was driving and passed a stand of sugar maples with the taps and buckets, it's been unusually cold here and they're still tapping. I need to pick some up myself, I'm told the local sugarbush is selling for $10 a quart. No grade, LOL, just "maple syrup", which means it's grade B or maybe darker.

Annie

I used to make homemade "maple syrup" from brown sugar, white sugar, butter and a small amount of corn syrup. I don't recall the exact recipe but it is far superior to any pancake syrup (Mrs. Butterworth's, Log Cabin, etc) and I like to make it when I have a crowd and real maple syrup is too pricey.

"Growing up, only ever had Log Cabin for pancakes and waffles. After tasting the REAL Maple syrup, that's all I'd use".

I'm with you klseiverd real Maple syrup is the only way to go!!

Linda

I learned the hard way about maple syrup molding if not refrigerated. I grabbed the bottle out of the cabinet and was about to pour it over the granola I was making, when I saw the mold. i was so confused. It never occurred to me it would mold. Then I saw, in small print, the words, "refrigerate after opening." Boy, did I feel dumb.

By the way, Linda, how often do you have diabetics for breakfast? I guess they'd be low calorie due to low sugar. lol

Sally

Sally, I was thinking the same thing, but I let it pass, LOL.

I'm also told that you can skim the mold from maple syrup then boil the syrup and it's safe. I'd have to do a little more research on that before I tried it, I think.

Annie

Kate, that Voodoo Donuts place sounds wicked fun! (And I mean that in a good way, lol!) When I worked in the dorm cafeteria in college, the natives would get very restless if "The Captain" was missing from the cereal table.

I used to work a Sugarbush and do maple syrup cooking demos, one of my recipes was "Indian Pudding" which is like a cornmeal based souffle flavored with maple syrup. Some folks flavor it with molasses, but I am not a big molasses fan, especially if I have maple syrup on hand.

Maple syrup once it has grown mold....tastes moldy....ask ma how I know....we were given a gallon once....sigh....

As for the no sugar stuff....it doesn't even make good ant bait!