Pass the Log Cabin, please. :D

I grew up on the real stuff, but now for some strange reason I prefer the fake stuff, especially with the butter flavoring added. Call me crazy.

I could hardly believe anyone asked the question!

Then I read some of the responses. Oh well, different strokes....

Spring break for me as a kid was going into the sugar woods with Dad and helping (not so much when I was 7 or 8, more later), carrying buckets of sap, snowshoeing back and forth between trees and sled and watching the pans on the evaporator to make sure nothing boiled over.
We still have family in the maple business and my usual purchase consists of 3 4 liter jugs of this year's finest.
Yes, my wife cooks with it, but every morning, my porridge is slathered in just about an ounce of pure maple goodness.

Johnco, I suspect what you folks call cane syrup is what we call molasses, up here in the Maritimes. That is a long honored tradition, too. ;)

Best
Les

Is that true? Kind of cool.

Prefer the real stuff myself, anyway.

Even though the real stuff is expensive, with added sugar, granola, and mixed dried fruits pancakes are sweet enough on thier own.
It doesn't require too much.
Tree blood here please.

The only syrup native to OK is Griffins butter pecan....


That's some good stuff too

Vermont has a similar "Maple" law.... they recently prosecuted someone who was selling "Vermont Maple Syrup" online from an address in Rhode Island, the guy was selling corn syrup with added food coloring.... Aunt Jemim......

I like the grade B or C its thick....it dark deliciousness,has a bit off tooth..try a bit in a cup of coffee..... make some whipped cream with bourbon and maple syrup to top your pecan pie....

I don't really care for the fake stuff

Being a Southerner we have all kinds of syrups down here. But when I got my first real maple syrup, I got hooked although I do backslide to some good Louisiana cane syrup now and then.

I thought so too, but apparently not.

Apparently, molasses is the byproduct of sugar production. Molasses has (depending upon the type) some to most of the sugar extracted. I'm guessing that cane syrup like the stuff above has not had the sugar extracted.

More info
Differences Between Cane Syrup & Molasses | eHow.com

I mix the agave nectar with this.... kills my wanting sweets:)

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Maple for French toast and Log Cabin for pancakes...

I never cared for maple syrup. I was astonished at how watery it was and disgusted at how soggy it made my pancakes. It also has an "off" after taste IMO.

Butter and sugared cinnamon is what I use.

+1 my story exactly.

For REAL pancakes you need REAL syrup (stroop)

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cane syrup has a distinctive smell and taste different from any other syrup I've had. it's probably just me, but it's sort of a sulphur smell/taste. sometimes I get taste and smell memories and Ill have to go take a sip out of the bottle, must be from my childhood and all the popcirn balls we would make at my grandmothers. we'll fill up a #3 tub each time and steins was the only syrup we used. probably the only syrup sold here at the time

I read too many labels to eat that fake stuff. Interestingly, I found that Log Cabin is the ONLY "fake syrup" that I could find that did NOT have HIGH FRUCTOSE CORN SYRUP as the FIRST ingredient!! Granted, Log Cabin's first ingredient is "Corn Syrup", which is probably only slightly less offensive, but holy crap!

I believe that HFCS is one of the causes for many nutritional deficiencies/problems, and most people pump that stuff into themselves or their kids completely oblivious. Any by the way, some people love and some people hate Trader Joe's, but whatever your position, you will be hard pressed to find ANYTHING in that store with HFCS.

JA

I don't know about the cane syrup, but when I was reading about molasses, apparently some molasses is sulphured and some is not. It's possible that cane syrup may be processed with sulphur as well. I don't know.

Nope. Maple all the way.

Log Cabin or Aunt Jemima and I love it!