Pancake Syrup instead o' pure maple syrup

Mar 07, 2006 12:27

Um, being the frugal person I am (aka poor) is it ok to use the fake maple syrup in recipes calling for the real thing?

sweeteners, substitutes-syrups

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Comments 19

lesbianic March 7 2006, 23:18:34 UTC
I don't think it'd be too much of a problem. I think the stuff tastes like sewage personally, but in a baked good it might not be too noticeable.

You're probably aware of this, but in case you're not, some maple syrup companies still add lard to their syrup. Most of them don't, though.

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ladeedeeda March 8 2006, 01:45:24 UTC
Yuck...I didn't know that.

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hominidgrrl March 7 2006, 23:38:59 UTC
Can you find Grade B maple syrup in your area? My co-op in Minneapolis carries it in the bulk section. It's darker than the Grade A, but I haven't noticed a difference in taste, just in the price.

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quatre_vingts March 7 2006, 23:52:24 UTC
Grade B is definitely cheaper, and I've seen some at Wal-Mart (if you're okay with shopping there) for $3 per bottle.

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Thanks for all the input!! ladeedeeda March 8 2006, 01:47:18 UTC
I never saw Grade B before, although I've heard of it, so that is someting I will look for. (I do shop at Wal-mart.)

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youdiedatfive March 8 2006, 03:55:22 UTC
theres a difference?!?! :X

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screamingpuddle March 8 2006, 06:55:21 UTC
Bah, only if you've tasted grade A before.

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surrealestate March 26 2006, 23:29:46 UTC
Grade B is better, even. The idea of Grade A being better is from the days when white bread was a luxury food for the well-off. Darker was worse. Grade B is darker, more flavorful. And cheaper to boot, which is an extra bonus, because I'd want it either way. :)

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