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Posted: 11/20/2022 10:03:14 PM EST
[#1]
Wife made egg nog french toast for lunch today, it was ridiculous.
The Costco jugs of legit maple syrup are probably the best deal out there. |
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Posted: 11/20/2022 10:06:09 PM EST
[#2]
I go though Costco maple syrup like crazy, especially when I make maple walnut ice cream.
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Posted: 11/20/2022 10:10:04 PM EST
[#3]
Straight to the ingredients when shopping.
Anything other than "pure maple syrup" goes right back on the shelf |
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Posted: 11/20/2022 10:10:13 PM EST
[#4]
I'm single, so I buy the real stuff.
I grew up in a family of 6 kids, so we got the fake stuff. |
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Posted: 11/20/2022 10:19:12 PM EST
[#5]
Someday we should invade Canada to seize their strategic maple forest. Quebec is too beautiful for the French anyway.
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Posted: 11/20/2022 10:22:07 PM EST
[#6]
Quote HistoryQuoted: Someday we should invade Canada to seize their strategic maple forest. Quebec is too beautiful for the French anyway. |
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Posted: 11/20/2022 10:24:50 PM EST
[#7]
Quote HistoryQuoted: This is the time where I prefer the "fake" stuff. Every time I bought "real" syrup it was super runny. Might as well pour sugary brown food colored water on the pancakes or waffles. I like it to run like a little bit like molasses. +1 Love the taste of maple syrup, but it is too watery. I can go through half of a small bottle on 3 pancakes. At 8 bucks a bottle, I'll go with the fake stuff. Log Cabin doesn't have HFCS in it. |
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Posted: 11/20/2022 10:30:09 PM EST
[#8]
Quote HistoryQuoted: dayum, y'all some rich muthef#ckers around here... hekk yeah it's good, but who can afford it? It's like $10/32oz at Sams and Costco. How poor are you? |
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Posted: 11/20/2022 10:30:29 PM EST
[#9]
When we were raising our children we were struggling to get by but Sunday was sausage and pancake breakfast day with real maple syrup.
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Posted: 11/20/2022 10:36:19 PM EST
[#10]
Quote HistoryQuoted: I have this waiting for when my syrup is done https://www.ar15.com/media/mediaFiles/272736/20221120_065502-2607251.jpg |
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Posted: 11/20/2022 10:38:20 PM EST
[#11]
I like good honey better as well but maple syrup is great and you have to have the real stuff, not artificially flavored colored karo syrup.
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Posted: 11/21/2022 9:01:21 AM EST
[#12]
Quote HistoryI too am curious about the color change. I know jack shit about making it. Is is something to do with drawing the sap over that time period? Or is it simply how long it has been boiled/condensed down? I assume there is a slight flavor change as well? |
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Posted: 11/21/2022 9:04:08 AM EST
[#13]
Also, after reading all the great replies from the members who make it themselves, I would love a chance to buy a small bottle from one of yall to try out some real home made stuff as opposed to store bought.
There might not be much difference, but I still would like to try it. Shoot me a PM if you willing to sell and ship a bottle. |
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Posted: 11/21/2022 9:04:47 AM EST
[#14]
Quote HistoryQuoted: I have this waiting for when my syrup is done https://www.ar15.com/media/mediaFiles/272736/20221120_065502-2607251.jpg Just bought a bottle of that myself. Looking forward to trying! |
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Posted: 11/21/2022 9:12:56 AM EST
[#15]
Mom was French Canuck, I don't think I've ever had the fake stuff.
I buy American though. 1 gallon from a Vermont family farm, dark or amber, $45 Comes as two half gallons. I've learned to substitute Maple Syrup for simple syrup in cocktails. Tastes better and in bourbon drinks, really makes em special. |
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Posted: 11/21/2022 9:55:08 AM EST
[#16]
Man this thread is awesome. Now will someone sell me some of their syrup please. Links to website?
I frequent Vermont as my friend owns a house there, never going back to store shit. Love trying the different brands and types. Again links to your websites if possible |
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Posted: 11/21/2022 10:38:40 AM EST
[#17]
Quote HistoryQuoted: Man this thread is awesome. Now will someone sell me some of their syrup please. Links to website? I frequent Vermont as my friend owns a house there, never going back to store shit. Love trying the different brands and types. Again links to your websites if possible Some store (private label), not all, is bottled at the plant below. Some syrup is produced in house and some syrup is sourced from local farmers who are willing to sell drums in bulk. Once local sources are no longer able to support contracts, bottlers will look to other regions. Everyone thinks Vermont or New York, but Wisconsin has great farmers and they have phenomenal syrup as well. Bourbon Barrel Aged is their flagship product, but the Rum barrel aged is good too, although it's more "butterscotchy" and sweeter. Sweet heat (Ghost pepper barrel aged) is awesome on Chicken tenders or sausage patties. Not my company, but I run the evaporator during sap season. |
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Posted: 11/21/2022 12:55:03 PM EST
[#18]
Quote HistoryQuoted: I too am curious about the color change. I know jack shit about making it. Is is something to do with drawing the sap over that time period? Or is it simply how long it has been boiled/condensed down? I assume there is a slight flavor change as well? Quote HistoryQuoted: I too am curious about the color change. I know jack shit about making it. Is is something to do with drawing the sap over that time period? Or is it simply how long it has been boiled/condensed down? I assume there is a slight flavor change as well? There are a couple of reasons. The temperatures while getting the early sap usually have a different breakdown in the sugar types, available microbes breaking them down, etc. Typically with less time per pan to evaporate. The later season sap a little more time per pan to evaporate, more residue from earlier batches, etc. The dark stuff was typically stronger and less pleasing and meant for cooking/baking ingredients, and sold for less, but some individuals have a preference for it. The whole grading system has been changed. Canada, primarily Quebec, collects about 75% of the sap and produces about 75% of the syrup available. Of the remaining 25% of global production, Vermont knocks out about half, And other US states combined the other half. Now, those numbers are pretty suspect. There is no premium for Quebec, Canadian, NY, Maine, etc. maple syrup. Essentially, the only syrup with some inherent desirability or premium is Vermont maple syrup. Although not legal, a lot of sap from neighboring states or Canada get to Vermont and produced into syrup. And some actual syrup made in Canada, NY, NH, Maine ends up labeled as Vermont made. It’s not supposed to, but it does. When you grew up having friends and family in Quebec, New Brunswick, NS, Maine, Vermont, NH, and upstate NY - And people you knew and went to school with working for what was at the time the largest syrup producer in the US- You legit knew even some of those trustworthy little family places had sap from relative access borders, etc. Let alone the big producers. |
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Posted: 11/21/2022 5:31:02 PM EST
[#19]
Quote HistoryQuoted: Canadian (probably Quebec) maple syrup. the real deal and pure: https://i.imgur.com/3L6Oln7.jpg https://i.imgur.com/WixE4mK.jpg Any idea what the shelf life is on the unopened can? |
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Posted: 11/21/2022 5:39:44 PM EST
[#20]
 Local goodness. I don't know much about maple syrup other than it's delicious and once you try it you're hooked. I think this was 10 bucks or so and worth it. |
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Posted: 11/21/2022 5:54:28 PM EST
[#21]
Quote HistoryQuoted: https://www.ar15.com/media/mediaFiles/87259/20221121_173527-2609270.jpg Local goodness. I don't know much about maple syrup other than it's delicious and once you try it you're hooked. I think this was 10 bucks or so and worth it. This is the perfect example of a company that sells 100% pure, real maple syrup. Some of the sap is from Vermont. Some of the syrup is made in Vermont. Some of the sap is not from Vermont and some of the syrup is not made in Vermont. To the point they have been involved in some infamous events in Vermont vs Quebec maple syrup history. |
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Posted: 11/21/2022 5:56:41 PM EST
[#22]
I make about 20 gallons of maple per year and a few gallons of walnut. Mostly for gifts. Everyone that comes to my house gets some. Package delivery people, gas man, contractors etc. seems to spread goodwill.
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Posted: 11/21/2022 6:07:19 PM EST
[#23]
Quote HistoryQuoted: I make about 20 gallons of maple per year and a few gallons of walnut. Mostly for gifts. Everyone that comes to my house gets some. Package delivery people, gas man, contractors etc. seems to spread goodwill.  Oh, that's really nice. I hope they know what they've got. |
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Posted: 11/21/2022 6:19:07 PM EST
[#24]
After years of making it here at home, I'm happy to pay the local price for a gallon or two. There is a tremendous amount of time and effort involved.
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Posted: 11/21/2022 6:26:48 PM EST
[#25]
Nothing beats a guzzle of ice cold sugar water when you're sweating your ass off collecting it.
Of course the real stuff is best but nothing wrong with a Waffle House waffle with some butter and fake syrup. |
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Posted: 11/21/2022 6:46:39 PM EST
[#26]
Quote HistoryQuoted: https://www.ar15.com/media/mediaFiles/87259/20221121_173527-2609270.jpg Local goodness. I don't know much about maple syrup other than it's delicious and once you try it you're hooked. I think this was 10 bucks or so and worth it. Is there really a "Maple Grove Farm" location? |
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Posted: 11/21/2022 7:25:47 PM EST
[#27]
Quote HistoryQuoted: Is there really a "Maple Grove Farm" location? Quote HistoryQuoted: Quoted: https://www.ar15.com/media/mediaFiles/87259/20221121_173527-2609270.jpg Local goodness. I don't know much about maple syrup other than it's delicious and once you try it you're hooked. I think this was 10 bucks or so and worth it. Is there really a "Maple Grove Farm" location? Yes. And they are like OG syrup shiners with a sketchy international, multistate sap runner history. |
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Posted: 11/21/2022 8:02:53 PM EST
[#28]
Quote HistoryQuoted: I too am curious about the color change. I know jack shit about making it. Is is something to do with drawing the sap over that time period? Or is it simply how long it has been boiled/condensed down? I assume there is a slight flavor change as well? The sap changes over the duration of the run resulting in a change to the syrup once it is boiled down. The darker the more "mapley" it is. I prefer the darker. |
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Posted: 11/21/2022 8:31:13 PM EST
[#29]
Quote HistoryQuoted: @sjoerdvan vtsugarandspice.com They make good stuff, sign up for emails or start checking weekly for free shipping. My friend used to live a mile or two from there, he said it was the best maple syrup around and has won many contests. Get a variety of amber, dark, and very dark. unless you know which one you prefer already. I buy the pint or quart bottles, even though they are more money, due to space, and i do not go through it very fast. |
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Posted: 11/21/2022 8:33:04 PM EST
[#30]
Quote HistoryQuoted: It’s a pretty localized product compared to many food stuffs. Keep in mind that for the majority of its production, it was had taps and buckets collection. Not the modernized planted stands of sugar maple with gravity lines, etc. And it still takes tending a boiler averaging around 35 gallons of sap evaporated into one gallon of syrup. So, keep in mind the team of horses, sled, buckets, taps, labor, firewood, tending, etc. historically that went into each gallon. So, while it may be 40$ a gallon now, still far costlier than substitutes, It was say 35$ a gallon in the 60s/70s/80s. More like the equivalent of 200 dollars a gallon on today’s dollars. If you were not in an area that produced it and tied into a production cost only supply, keeping it an expensive staple, it was a very costly item to keep in supply. You do know that it's in every Sam's club, bj's, and Costco in the country, right? |
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Posted: 11/21/2022 8:33:28 PM EST
[#31]
I have fully converted over to Maple Syrup.
There are good and not-as-good brands, but overall I love almost all GOOD maple syrup. Grade A amber is probably the best replacement for fake syrup. Grade A dark is the most flavorful. It took me a little while to ween myself off the fake corn syrup garbage. |
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Posted: 11/21/2022 8:41:42 PM EST
[#32]
Quote HistoryQuoted: Isn't all purchased mapele syrup fake? Basically they mix it with corn syrup or whatever then sell it as mapele syrup, the same way they do olive oil? NO.   |
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Posted: 11/21/2022 11:30:54 PM EST
[#33]
Quote HistoryQuoted: You do know that it's in every Sam's club, bj's, and Costco in the country, right? Quote HistoryQuoted: Quoted: It’s a pretty localized product compared to many food stuffs. Keep in mind that for the majority of its production, it was had taps and buckets collection. Not the modernized planted stands of sugar maple with gravity lines, etc. And it still takes tending a boiler averaging around 35 gallons of sap evaporated into one gallon of syrup. So, keep in mind the team of horses, sled, buckets, taps, labor, firewood, tending, etc. historically that went into each gallon. So, while it may be 40$ a gallon now, still far costlier than substitutes, It was say 35$ a gallon in the 60s/70s/80s. More like the equivalent of 200 dollars a gallon on today’s dollars. If you were not in an area that produced it and tied into a production cost only supply, keeping it an expensive staple, it was a very costly item to keep in supply. You do know that it's in every Sam's club, bj's, and Costco in the country, right? Of course. It’s no longer 35 1975 dollars a gallon. It’s far more popular than it would be at like 200 dollars a gallon in today’s dollars. |
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Posted: 11/22/2022 3:50:53 AM EST
[#34]
Quote HistoryQuoted: I have this waiting for when my syrup is done https://www.ar15.com/media/mediaFiles/272736/20221120_065502-2607251.jpg I just bought a bottle of that at Costco. It was one of the products on display with samples. |
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Posted: 11/22/2022 5:46:39 AM EST
[#35]
Quote HistoryQuoted: Is there really a "Maple Grove Farm" location? Quote HistoryQuoted: Quoted: https://www.ar15.com/media/mediaFiles/87259/20221121_173527-2609270.jpg Local goodness. I don't know much about maple syrup other than it's delicious and once you try it you're hooked. I think this was 10 bucks or so and worth it. Is there really a "Maple Grove Farm" location? Yes,I drive by where it's made fairly often. They were somehow involved in buying at least one tractor trailer load of stolen syrup a couple years ago. I don't remember the circumstances but it was in the news. Edit: No actual "working farm " that I know but it's possible. |
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Posted: 11/22/2022 5:56:49 AM EST
[#36]
Quote HistoryQuoted: I too am curious about the color change. I know jack shit about making it. Is is something to do with drawing the sap over that time period? Or is it simply how long it has been boiled/condensed down? I assume there is a slight flavor change as well? It progressively gets darker through the season when the sap starts running You can sometimes see it in the sap too, not just the syrup. Cooking it down too long can also impact the color (making it darker), but I don't think it has the same effect of flavor. The last run of sap before the leaf buds open makes very dark and strong flavored syrup. |
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Posted: 11/22/2022 6:06:44 AM EST
[#37]
Quote HistoryQuoted: I have this waiting for when my syrup is done https://www.ar15.com/media/mediaFiles/272736/20221120_065502-2607251.jpg That is some good stuff right there. |
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Posted: 11/22/2022 9:56:23 AM EST
[#38]
Quote HistoryTHAT'S IT! I would recommend to everyone Butternut Farms. Dark maple syrup is my favorite. Side note, I buy it 5 gallons at a time for the meadery, I made two Pancake meads that had maple syrup in them, one of them won two gold medals and a silver medal (blueberry pancakes). |
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Posted: 11/22/2022 10:09:12 AM EST
[#39]
Quote HistoryQuoted: Any idea what the shelf life is on the unopened can? Quote HistoryQuoted: Quoted: Canadian (probably Quebec) maple syrup. the real deal and pure: https://i.imgur.com/3L6Oln7.jpg https://i.imgur.com/WixE4mK.jpg Any idea what the shelf life is on the unopened can? The best before is may 2024 so IIRC i got it in 2021.so 3 yr. shelf life but in a sealed can many years but i'm guessing the taste will be affected after 3 yrs. from leaching of the liner inside the can. |
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Posted: 11/23/2022 9:15:40 AM EST
[#40]
Quote HistoryHa! That is actually the same syrup I was eating when I made this thread! |
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