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5 Ways to Use REAL Maple Syrup, besides the obvious…


First, here’s where to find maple syrup online if you’re unable to find it locally…

Do you use real maple syrup or do you use the kind with high fructose corn syrup, artificial flavors and preservatives? You may not have realized that typical grocery store syrup is full of all that junk. However, real maple syrup is a natural sweetener that actually still has some nutrients in it. As is the case with any sweetener, you shouldn’t overdo it, but if you’re going to have something sweet, using maple syrup is a great natural choice.

Different grades of maple syrup?

As far as I know, there are two grades of maple syrup: grade A & grade B. Grade B is much stronger (and usually a bit more expensive), and personally, I prefer it to grade A. However, grade A is good to start with if your kids aren’t used to maple syrup, because it’s very mild and closer in taste to the icky store-bought versions.

By the way, I had to play games when switching our syrup over to healthier versions, the same way I did with peanut butter: keep your store-bought container and put your syrup in that for a few months…this technique works very well!

All maple syrup keeps the best in the refrigerator.

Ways to use REAL Maple Syrup:

Here are a few of my favorite ways to use real maple syrup, besides the obvious, which reminds me, here’s my recipe for healthy waffles/pancakes. I use maple syrup in certain recipes to replace the sugar:

  1. It’s great in the bottom of a pan with butter and cinnamon when making homemade cinnamon rolls.
  2. I love it in the fall stirred in with butternut squash along with lots of butter, sea salt & pepper.
  3. It’s divine in the homemade applesauce recipe in the Nourishing Traditions cookbook! (Tastes like the best apple pie you’ve ever had! I feel so rich when we still have some jars of this in the freezer.)
  4. I’ve also put it on top of yogurt or I used it in my baked soaked oatmeal recipe or in this superfood stovetop oatmeal.
  5. Oooh, when looking for a picture to use on this post, I saw a picture of “maple banana bread” – doesn’t that sound yummy?! It would be easy to just replace the sugar in a banana bread recipe with Maple Syrup!
  6. UPDATE: here’s one more – it’s a great sweetener for homemade ice cream!
  7. I also love using it in my smoothies.

If you can’t find it locally, you can get maple syrup here.

What are your favorite ways to use maple syrup instead of sugar in recipes? Comment below and share it with us!

More details here on maple syrup. And one more info page from Wikipedia.


  1. Sometimes as a treat I pour a little over some cooked carrots just to sweeten them up a little. I must admit, I usually do this when I am not all that thrilled with how the rest of my dinner is turning out.

    If carrots are going to be the highlight of your meal you gotta do something to them! :)

  2. Mmmm, I’ll bet the cooked carrots go over a little better with the kids that way, too. :)

  3. We’ve used maple syrup in everything for a long time! To sweeten French Toast, in pumpkin muffins, chocolate pudding, homemade chocolate syrup, in oatmeal, and yogurt.

    I had not thought of using them with cinnamon rolls–YUM!

  4. I’ve made “maple butter”, which is just whipping softened butter with maple syrup together. Use a mixer with nice quality wire whips. Maple butter is WONDERFUL on homeade cornbread or homeade biscuits along with a pot of homeade soup in the winter. You can also just spread it on your morning toast!


  5. I don’t think we can get it locally around here. Anyone know where a girl can get some decent grade B for a good price?

  6. Hi Katrina,

    Recently I needed to find a new source, so I called around to local apple orchards and found it there. Bummer is, it’s only grade A. Grade B is not easy to come by (in my experience anyway), and when you do, it’s expensive, but worth it!


  7. Ok, Hopefaully someone can help me out here. I live in Az (backside of the desert, as the saying goes here) and I need to find the best deal on 1 gallon or 5 gallon containers of maple syrup. I’ve done a little bit of web searching and am finding them for about 60 dollars for a gallon. Ouch!! So if anyone has a better source I need to find one!

  8. Here’s a followup on the syrup source post , I forgot to check the e-mail box so I’m re-posting here.

  9. Margie, it’s late, so maybe I’m just getting fuzzy, but what were you following up WITH in the 2nd comment?

    My advice is to check with your local Weston A. Price chapter and ask them where to buy syrup:

    $60 seems like a lot, I’ve gotten mine for $32, but not recently. The other day a place (Robinettes for the local readers) was selling them for $75! I got some a couple months ago for $44.

  10. love the idea of it in the bottom of the cinnamon roll pan – oh yum.

    i’ve found that things work best over here if i empower my kids with knowledge about what i want to change and why and enlist their help in finding solutions – that way they have knowledge and also get to experience the strength that comes from making better choices in their lives – i personally would feel weird sneaking it in on them

  11. Here’s what we did: find a grade A maple syrup – it’s much milder than grade B, but still REAL syrup with no crap. (Only ONE ingredient: maple syrup!) If that’s still too strong (in the VERY beginning it was for my kids still), then *using the Hungry Jack container*, put HALF of the grade A in there and slooowly use more grade A and less Hungry Jack. That worked like a charm with my family way back when. Now we only use grade B, it’s stronger, but much tastier and more nutrients! To find grade A: You may have to call around, start with Wells Orchard, or look online – google ‘real maple syrup Grand Rapids’ or something like that. Also try

  12. So the grade A maple syrup we’ve been using is okay then until we can get the Grade B? Thanks for clarifying why we want to transition to Grade B.

  13. Us too. But try some blueberry syrups and other flavors if you can find it to make the switch. They won’t remember what that crap tasted like after a while and they won’t miss it.

  14. My kids have never had anything except grade B maple syrup. I guess I’m lucky. Good luck with your quest! I actually remember making pancakes in my kindergarten class when I was little. Whoever was in charge served us real maple syrup and I loved it and always wondered why ours at home tasted different. Of course I started buying the real thing as soon as I was an adult and figured it out.

  15. Wow! It truly astonishes me that anyone’s taste buds could be so screwed up as to prefer any syrup other than real, pure maple syrup. It is like saying you prefer to ride your roller skates on the crowded Interstate rather than a Volvo (insert name of any other luxury type, safety engineered automobile).

  16. In this house, we use only real stuff….however, I’m preparing paperwork for a home equity loan so we can afford it 😉

  17. I was lucky, I grew up on only the real stuff. So as a kid when I went to a friends house I always thought there was something wrong with their gooey syrup. If you are trying to switch your kids over trying mixing some of the real with the fake until they are weaned off of it?

  18. I had a friend who’s kids thought the maple syrup wasn’t sweet enough – she got around that by mixing about 1/3 honey in with it while warm, and that seemed to take care of the problem. Of course, we mix 1/4 blackstrap molasses in with our maple syrup because we think it tastes too sweet. 😉 It’s all about what works for your family’s health & tastes.

  19. I buy a gallon of organic grade B maple syrup from a co-op, Azure Standard. They deliver from their farm in Oregon to Phoenix (and elsewhere) every month. It’s from Canada and $70/gallon so I ration. We are also trying to win them over to my homemade pear sauce in lieu of syrup. American organic maple syrup can still use a small amount of formaldehyde in the processing so I only buy Canadian. They allow none in their organic label. Yes, always heat. I guess my kids aren’t picky. They never notice a switch. But they ARE all boys. ; )

  20. What’s the deal with Organic vs non? Is it REALLY important to use the organic, not to whine too much, but it’s SO dang expensive…

  21. They sure have it in Vermont! If you want to send for some, check out The Vermont Country Store’s website.

  22. I have found prices on Amazon to be good, esp compared to what I can get at my local grocery store. Not sure how it compares to local farms though.

  23. I have never met a maple syrup I don’t like (grade B, of course!), but with something like that, I would just not have the fake stuff in the house. It’s not nutritionally essential (wouldn’t that be nice!) so there is really no reason to try to “make” them like it. They could have it as an option, or they could use a little local raw honey or some homemade jam (my hubby’s favorite!).

  24. I have never met a maple syrup I don’t like (grade B, of course!), but with something like that, I would just not have the fake stuff in the house. It’s not nutritionally essential (wouldn’t that be nice!) so there is really no reason to try to “make” them like it. They could have it as an option, or they could use a little local raw honey or some homemade jam (my hubby’s favorite!).

  25. I marinate pork steaks in a mixture of pure maple syrup, just a small jug and about two tablespoons of extra virgin olive oil…salt and pepper to taste. You can than grill them or bake in a preheated 350 degree oven for an hour or so until done and tender…it’s delish!

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