Maple syrup by John Spottiswood.

Made from the sap of sugar maples, maple syrup is a traditional topping for pancakes, waffles, and French toast. It's also used to make candies, frostings, candied yams, meat glazes, and baked beans. Lighter syrups usually have a more delicate flavor. Refrigerate after opening. Don't confuse authentic maple syrup with the cheaper and more commonly used pancake syrup, which are based on corn syrup.

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pancake syrup OR berry syrup (on pancakes) OR brown rice syrup OR brown sugar (on hot cereals) OR light molasses (on pancakes or hot cereals) OR honey thinned with apple juice OR granulated sugar (If you're baking, substitute 1 cup sugar for every 3/4 cup of maple syrup, then increase the liquid in the recipe by 3 tablespoons per cup of sugar. If baking soda is used, decrease the amount by 1/4 teaspoon per cup of sugar substituted, since sugar is less acidic than maple syrup.)

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