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Maple Syrup…Yum!

by Ruth Ward

One of my pet peeves is going to a fabulous restaurant and ordering pancakes that are organic and look amazing, but then the server hands you a bottle of ……manufactured syrup!!!! What a way to ruin a
great meal!

I acquired the taste for the real stuff when I lived in Maine, New Hampshire, and Boston. Up there people are serious about their syrup. They even have blindfold taste tests to see if they can tell which grade it is.  Vermont is the largest maple syrup producer in the country.

Most of us in the US have used Log Cabin which only contains 4% real maple syrup or Aunt Jemima’s that contains this – Corn Syrup, High Fructose Corn Syrup, Water, Cellulose Gum, Caramel Color, Salt, Natural and Artificial Flavor, Sodium, Benzoate and Sorbic Acid (preservatives) Sodium Hexametaphosphate. You might notice that there is NOT one drop of real Maple Syrup in it!

Very few restaurants offer the real stuff, some keep it behind the counter and you have to ask for it. Some offer it at a minimal charge but it is well worth dishing out the extra dollar for the stuff. The flavor of real maple syrup is a spectacular burst of flavor. The darker the syrup the more flavor it has. There is Grade A, which is light amber, medium amber, and dark amber and Grade B which is the darkest.

Just a few drops are all you need. This saves you calories as well. I’ve seen people drown their waffles in fake syrup which is loaded with harmful, toxic stuff.