Some cosmetic changes in preparation for larger site changes in the works.


I think it has much more depth than Karo. It's a by-product of the sugar distillation

Veteran Member
16959 posts
Joined: Dec 12, 2005


Posted to Thread #29052 at 4:48 pm on Sep 27, 2016

process and isn't corn-based, as Karo is.

Sweet *Misplaced in Arizona* sent me my first bottle to use for oat cookies. Now I can find it in the UK International food section at my market.

However, neither compares with really good, really *real* maple syrup for pancakes.

Jesus saves. Buddha recycles.

Other messages in this thread: