The product is a blend of evaporated cane juice, maple syrup and agave syrup, in that order. The color is similar to a Grade A light amber, but it still packs a strong maple taste. It's not as rich as pure maple syrup, but we tried it on French toast and didn't use any more than usual and were satisfied with the flavor.
For maple syrup purists, it may not do the trick, but the blend is still heads and shoulders above any imitation syrup and, for our dollar, a good bargain.
It's Poultry Week, so why not give it a try with some chicken and waffles?
- Traverse City Record-Eagle: Sticky Business: It's time for syrup
- Chicago Tribune: Chicago Maple Syrup a Precious Commodity
(Image: Joanna Miller)