If you have a Trader Joe’s nearby, that’s a reliable source of Grade B. They only sell it in big bottles though, so you’d better hope you like it, or can give it away if you don’t.
I wonder if they intend to change their labeling in the New Year?
I prefer regular table syrup to maple syrup.
I usually go for maple syrup, the darker the better. But, occasionally I want the fruit syrups, like blueberry or boysenberry.
The best I’ve ever had was sorghum syrup, but that can be hard to come by. The last time I got it, it was home-made and bottled in an old glass coke bottle. Yum!
You can mix corn kernals into any pancake batter. Once, I added leftover grilled corn for a very nice sweet and smoky taste. Jiffy corn muffin mix makes tasty pancakes and waffles when you need a quick and easy option.
Tara
Has anyone here tried Birch Syrup?
Give me Log Cabin or Mrs. Butterworth every time. Much better than “real” syrup from Vermont or Canada every time, I think.
A fellow traveler!
I’ve had “real” syrup from Vermont and Canada, all different types, and people who claim to prefer that are just poseurs.
I think it’s like a lot of things in that you prefer whatever it was you had when you were a kid. If you grew up on imitation banana or imitation cherry or imitation maple, that’s what you want those flavors to taste like.
Only real maple syrup. Best ever was that made by a neighbor who tapped his trees. We smuggle our own into places that we know will have the sugar, thickner, retchy stuff.
If the only choice is the ucky stuff above I order an egg, or a root beer float for breakfast. But I’m always disappointed in the quality of the ice cream in the float:smack:
Having grown up in a family of ten children, the syrup I was raised on was home-made simple syrup, flavored with maple extract (or more likely, artificial maple flavoring – probably Schilling brand). My encounters with bottled mass-marketed syrups have led me to believe that what Mom made was a pretty close equivalent.
I’ve tasted real maple sugar, and found it to be delicious. I expected that my first taste of authentic maple syrup would be similarly delicious. Alas, I didn’t actually care for it. It had an aftertaste that kinda reminded me of wood alcohol. I dunno; maybe I got the “wrong” Grade. I just haven’t felt motivated to go out and spend the extra money to get it again for another taste.
These days, I just get the cheapest store-brand sugar-free maple syrup available (in deference to my wife’s diabetes). At IHOP, of course, I sample all the flavors in the little caddy. 
At any other breakfast establishment, I just use whatever comes in the little ramekin.
BTW, wrt Karo light (or dark) corn syrup, it is not a condiment; it is an ingredient, and is not fit for consumption on its own. This cannot be stressed enough.
I grew up with Log Cabin, and it makes me physically ill if I eat it now. Which is why the only maple syrup in my kitchen is 100% natural.
Not only is the artificial stuff full of chemical additives, it’s also way too sweet with refined sugars.
Nothing wrong with that; it’s kinda like goyische blintzes. 
We finally do have them in our area, and soon will have them nearby as well. But how big is ‘big’? Are we talking 10 oz, 16 oz, 24 oz or 32+ oz?
Me too. Maple syrup was my grandfather’s spring cash crop.
My fondest childhood memories involve visits to the sugar bush and Maple Wax on a fresh snow bank - followed by Gram’s Maple Cream on fresh baked bread back at the farmhouse.
I dunno. Maybe not. I have tried every grade and found them all to be lacking. I wouldn’t turn them away, but they’re all just inferior to the Log Cabin etc. offerings.
Say, this syrup thread sure feels familiar.
I like Log Cabin. My wife likes the Vermont Grade A Dark Amber syrup from Trader Joe’s, so we have both. She likes that better than the Grade B.
I’ve tried the real maple syrup, but I still like Log Cabin better.
What, I’m supposed to remember what I posted seven years ago?
Like wine grapes, the soil maple trees grow in can affect the flavor of their sap. I once had fresh maple syrup, boiled on the spot, at a nature reserve in Wisconsin, not far from Milwaukee. It had a distinctly metallic taste that I did not like at all.