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Old 10-24-2020, 12:18 PM
 
Location: North Idaho
25,460 posts, read 33,452,988 times
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I am the beneficiary of a family member who loves to barbecue ( grill to you Southerners) and who just got a new smoker (barbecue to you Southerners).


Last night he made bacon candy and we experimented. Real maple syrup on half the bacon and maple flavor pancake syrup on the other half.


They are both delicious. We both thought the real maple syrup was better tasting, but it costs 10 times as much and the pancake syrup was also mighty tasty.


The pancake syrup came out a little bit sticky, which we both thought was attractive.


Conclusion: they both work just fine. We will be using the real maple syrup, but using the pancake syrup as an economy measure is not going to elicit any complaints from your customers.
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Old Today, 05:23 PM
 
19,282 posts, read 58,527,118 times
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I grew up in Vermont and the family farm made maple syrup AND I live in the south.

The way to enjoy maple syrup (for me) is to get a tablespoon and have it, a tablespoon at a time, along with another food as contrast/compliment. The other way is to make maple candy and let small pieces melt in your mouth, or put it on top of oatmeal covered in heavy cream. Anything else is just playing with the name. (Sugar on snow is a wonderful way to make schoolkids sick, BTDT)

Bacon candy might want brown sugar or sorghum, and if you want to unite the north and south, pour a little maple syrup over the finished product.
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