# Maple syrup

**URL:** <https://boards.straightdope.com/t/maple-syrup/516847>\
**Category:** Cafe Society\
**Created:** [November 8, 2009, 10:50pm UTC](https://boards.straightdope.com/t/maple-syrup/516847 "2009-11-08T22:50:40Z")\
**Posts on this page:** 1\
**Page:** 3

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**Author:** ![WarmNPrickly](https://avatars.discourse-cdn.com/v4/letter/w/d78d45/32.png) [@WarmNPrickly](https://boards.straightdope.com/u/WarmNPrickly)\
**Post date:** [November 9, 2009, 9:48pm UTC](https://boards.straightdope.com/t/maple-syrup/516847/41 "2009-11-09T21:48:08Z")

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> [@Chronos](#):
>
> And I’ve always found that the temperature of the syrup has much more impact on its viscosity than its variety, so I’ve never really noticed that the real stuff was runnier. I guess the bottom line is just that it’s less necessary to warm it up first.

The trouble is that at room temperature, the stuff is not as viscous as the fake stuff. I’ve never heard of heating the fake stuff. I’ve heated the real stuff, but like I said, it’s already too runny.

The only fake stuff I like is Ms. Butterworths. All the others I think taste too much like the real stuff.

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