Karo pancake syrup can be equally substituted for maple syrup, honey or molasses in most recipes and when used as a topping. Recipes using Karo pancake syrup will not be as sweet and the finished products will have different flavor characteristics.

equal amount of Karo corn syrup can be substituted for honey or molasses in most recipes, and when used as a topping. Recipes using corn syrup will be less sweet, and the finished products will have different flavor characteristics. The clear Karo corn syrup has been called "light" since the 1940s, before "light" became a popular description for reduced-calorie products. The term "light" in this case refers to the color, and not the number of calories.

Although Karo pancake syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Since syrup is a liquid, it cannot be substituted for granulated sugar directly. Other ingredients, particularly those in baked goods, would also need to be adjusted. Since there is no general rule, it is best to follow recipes developed especially for corn syrup or pancake syrup.

Unopened or opened, Karo pancake syrup may be stored at room temperature. Storage conditions affect product quality.

Karo pancake syrup is a naturally thick maple flavor pancake and waffle topping made of corn syrup, high fructose corn syrup, caramel color, salt, potassium sorbate (to protect quality), natural and artificial colors. For nutrient information on Karo pancake Syrup, visit our Nutrition Facts section.

Although we would like all of our products to be available in all stores, space and consumer demand sometimes limit the number of items a retailer carries. Check the list of Karo pancake syrup to see if your favorite product or size is there. If it's on the list, you can ask your store manager to order it, or e-mail us for the store nearest you that carries it.

Maple syrup is made from the sap of the sugar maple tree. After collecting the sap, it is boiled until it's thick and syrupy. Maple syrup is graded according to color and flavor. Generally, US grades are: Fancy or Grade AA, a light amber colored syrup with a mild flavor; Grade A is medium amber and mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is very dark with a robust, molasses-like flavor.

Karo pancake syrup can be brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit as an ideal glaze, and can be poured over waffles, hot cereal and pancakes. It may be used in any recipe that calls for light or dark corn syrup. Pancake syrup will give the finished recipe a delicate maple flavor. Some recipes include Pecan Pie, Baked Beans and frosting. Visit our Recipes and Tips section for delicious classic and contemporary recipes using Karo pancake syrup.

Karo pancake syrup contains maple syrup flavor but, will perform similarly in recipes and may be substituted in baked goods. Taste/Flavor preference is the best usage guide. Light corn syrup is used when a delicately sweet flavor and color is desired, such as in fruit sauces, jams and baked goods. Karo dark corn syrup, with its rich brown color and more robust flavor color, is ideal for many baked goods.

The overwhelming majority of maple syrup is produced in forests where no herbicides or pesticides have been applied. Therefore, most maple syrup would be considered organic. The requirements are stated by the particular organic certification organization, but generally state no use of substances (for example, fertilizers or pesticides) in the production process that would alter the pure nature of maple syrup.

Yes, most states have county, regional, and state associations. Contact your local Cooperative Extension office if you do not know the local contact.

Maple syrup is produced only in the northeastern United States and eastern Canada, the region in which sugar maple is found. Although maple syrup is not produced in other regions of the world, some other species of maple are tapped. For example, in Korea, people tap a maple species called Acer mono and pipe the sap from the mountains down to the village. They drink the sap but do not boil it to produce syrup.

Retail maple products are not generally labeled but range from 66-67% sugar content for syrup to nearly 100% sugar content for candy. None of the calories come from fat. Syrup: serving size = 4 Tablespoons (60 ml). Calories: 200; total fat 0 g, sodium 7 mg, total carbohydrates 53 g, protein 0 g Maple syrup can be substituted for white sugar in cooking. Use ? cup maple syrup for 1 cup white sugar. Reduce liquid in recipe by 3 Tablespoons for each cup syrup used.

The sugar in maple syrup is sucrose and invert sugar. White sugar is sucrose, whereas invert sugar is a breakdown product of sucrose. There is no evidence that maple syrup is healthier than white sugar.

You can purchase equipment from maple equipment dealers such as Waterloo/Small, Leader Evaporator, G.H. Grimm, or Dominion & Grimm. Contact your local Cooperative Extension office for help finding these companies or look them up on the Internet.

Maple Syrup Urine Disease (MSUD) is an inherited metabolic disorder that, if untreated, causes mental retardation, physical disabilities and death. First described as a disease in 1954, it is a rare disorder, believed to be in all ethnic groups worldwide. The national incidence is 1 in 225,000 births. MSUD derives its name from the sweet, burnt sugar, or maple syrup smell of the urine. The disorder affects the way the body metabolizes (processes) certain components of protein.

Maple syrup is another sweetener whose manufacture is of concern to vegans. In order to reduce the foam on the syrup during its production, a small amount of fat (approximately 1 teaspoon per 35 gallons of syrup) is added to the liquid. A small amount of fat may remain in the end product. The fat may be animal derived, but it can also come from vegetable oil. Synthetic defoamers that are animal derived are also in use. It is not easy to determine which brands are made using animal fat.

Before or after opening, Karo syrup may be stored at room temperature. Storage conditions affect product quality. Light corn syrup may turn slightly yellow with age, but this is normal and not harmful.