I am wondering if anyone has experimented with replacing real maple syrup with any of the imitation syrups for various dishes.
I would not use fake maple syrup for pancakes, french toast, etc., but am wondering if it is one of many ingredients if you can get by using the much cheaper imitation syrups.
I use maple syrup in things like a pork brine, sauces, bacon jam and things like that. I would imagine if it is a primary ingredient, you will definitely know the difference.
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