it ain't the real thing
April 28, 2010 1:26 PM   Subscribe

Maple syrup: how can I take a regular ol' bottle of Aunt Jemima (fake) maple syrup and improve it?

I don't mind using it in oatmeal and baked goods, but I primarily want to use it as syrup i.e. on pancakes. I want to thin it out (how?) And give it a better flavour (I normally buy pure maple syrup). Any suggestions?
posted by yawper to Food & Drink (16 answers total) 1 user marked this as a favorite
 
Mix about a half tablespoon of it with a tablespoon of coconut oil for a low sugar (and thinner) topping for pancakes.
posted by icy at 1:29 PM on April 28, 2010


Warming it up seems to help a bit with flavor and it thins out a bit when it's warm.
posted by cooker girl at 1:30 PM on April 28, 2010


Whoa there, RJ Reynolds.

OP, trying warming some fruit and adding that to your syrup. In any case, warmed syrup is much better than when it's cold or room temperature.
posted by runningwithscissors at 1:38 PM on April 28, 2010


I believe you can get little bottles of maple flavoring in the same section of the store as the vanilla extract.

To thin it, just add a little water.
posted by MexicanYenta at 1:40 PM on April 28, 2010


Warm it up and add a little vanilla flavoring. Or maybe just keep it and use it for baking or whatever, like you would corn syrup, and get some real maple. If you're eating the stuff because you're broke, I'd actually suggest making your own stovetop syrup w/ sugar and water and some maple flavor [or other flavors you like] which will be better than Aunt Jemima and you can make it to the consistency you prefer.
posted by jessamyn at 1:47 PM on April 28, 2010 [1 favorite]


Make your pancakes less sweet--maybe even increase the salt in the recipe slightly, and warm the syrup before you use it.
posted by Meg_Murry at 1:55 PM on April 28, 2010


Aunt Jemima is about $3.50 around here, and most extracts (vanilla/maple) are about $5-7.

So if your concern is using up something instead of trowing it out, it might not be economical to buy extract to "make the most" of the Jemima. If you've already got some then add it and some water and heat, as others have said.

Making your own syrup is affordable and fun and allows you to make things just the way you want them. and with no HFCS.
posted by French Fry at 1:55 PM on April 28, 2010


In Quebec that stuff is called sirop de poteau (telephone pole syrup). It's just sugar water, basically.

I like Michael Pollan approach here: spend more on less. 500 ml of real syrup will actually go further than a litre of poteau.
posted by zadcat at 1:56 PM on April 28, 2010 [5 favorites]


I agree with the "throw it out" crowd (The real stuff isn't so expensive! You can use a small amount!) but my dad actually prefers the fake stuff, warmed in the microwave with a little bit of butter. And by "butter" I mean "margarine."

I love my dad, but I think he lost his sense of taste in the war.
posted by JoanArkham at 1:58 PM on April 28, 2010 [1 favorite]


[A couple comments removed, please give the asker a break and try to actually answer the question they're asking.]
posted by cortex (staff) at 2:33 PM on April 28, 2010


Add melted butter. Lots of it. Sooooooooooooo good.

(I've had plenty of high end, small batch, boutique, hand bottled swanky real maple syrup and found I actually much prefer the nasty cheap fake stuff.)
posted by CunningLinguist at 2:36 PM on April 28, 2010 [2 favorites]


1. add vanilla essence to give the flavor some depth.
2. I sometimes mix white porto in with maple syrup for french toast - man, that is some delicious.
posted by Billegible at 3:23 PM on April 28, 2010


Thanks, cortex. I was starting to feel a little ranty but you've nipped it in the bud. To be clear: I know that real maple syrup tastes better and is better for me. I'm not asking people what I should do with the bottle of Aunt Jemima. It came into my possession and I am going to use it. I just want to know what I can do to improve it.
posted by yawper at 3:30 PM on April 28, 2010


Try thinning it with agave nectar.
posted by Cool Papa Bell at 3:35 PM on April 28, 2010


While I buy maple syrup now because I'm just not fond of corn syrup being used in place of everything, I grew up using Log Cabin syrup on pancakes and waffles, and my mom still uses it at home. Honestly, it doesn't taste bad. I think it tastes pretty good. Make sure you put butter on the pancakes/waffles.
posted by wondermouse at 5:04 PM on April 28, 2010


Use it as a sweetener in baked goods like banana bread, muffins, etc.
posted by desuetude at 9:32 PM on April 28, 2010


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