Blackberry Patch makes 24 varieties of fruit, nut, maple blend, and sugar free syrups and many of these may be used in the place of maple syrup. The uses include breakfast (pancakes, waffles, crepes, oatmeal, muesli, yogurt, etc.) as a topping for ice cream & cheesecake, and as an ingredient in baked goods, shakes & smoothies, dressings & marinades, and as a meat or vegetable glaze. Recipes are available at www.blackberrypatch.com
If you are out of maple syrup, try using honey or jam in place of it.
Corn syrup with maple flavoring is the predominantly used syrup for pancakes and waffles.
where can I buy grade b maple syrup from in London
Where do I buy grade b syrup in jax fl
Sirop D'Érable is the french translation for Maple Syrup. Canadian Grade B would be No. 1 Medium. Maple Syrup comes in many grades. So Sirop d'érable no. 1 médium would be grade B syrup but it has to have the "medium". Hope that helps.
Diluted maple syrup is still considered real, however it isn't a pure grade. This type of syrup would be classified as Grade A. Grade B maple syrup is the real undiluted version, however it is much more expensive.
Check on the web.
Health Options Stores
Mrs. Butterworth's is made from corn syrup not real maple syrup and is not graded. It is artificially flavored pancake syrup.
You can find maple syrup at any health store or at "whole foods market". Furthermore, you can buy it online.
Costco, Whole Foods, Trader Joes are good places.
It's not maple syrup! Aunt Jemima's Original Syrup is nothing but fake flavorings and sugar- there can't be a grade on the maple syrup because it's not maple syrup. It's like asking what grade the meat is in your soyburger. 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.Mmm, mmm! That dash of sodium hexametaphosphate is just like Aunty always made it!
There is only a very slight tendancy for darker maple syrups to have slightly higher levels of some minerals than lighter syrups. It is not statistically significant in most cases. Darker maple syrups do tend to have higher invert sugar levels and a stronger flavor than ligher colored maple syrups.
The classes of maple syrup are divided primarily by color and flavor. In general, the darker the color, the strong the flavor. The Grade A color classes go from light amber (Fancy), medium amber, dark amber (from light to dark). Grade B is darker still. A common misconception is that darker color means thicker syrup -- this is not the case. All pure maple syrups have close to the same density (typically 66-67% sugar solids).