Originally Posted by skelly023
What's the difference? Is it worth the extra money? How long will each last for? Is maple syrup generally healthier? Is there a lower calorie version that doesn't take away from the health aspect (like adding aspartame... yuck)?
Also, what are some ideas (other than pancakes... dur) that I could use maple syrup/pancake syrup with? Right now I'm in college and really only have the convenience of a microwave and a blender, so if you can... get creative!!!
The reason I'm asking is because I want to try a smoothie recipe that uses soy milk, frozen banana, other frozen fruit, and maple syrup... also, do you think vanilla soy milk might work well with this recipe (right now that's all I've got on me...)?
You can keep pure maple syrup for about a year or so but you need to refrigerate it after opening the bottle. In fact, it doesn't hurt to refrigerate it even if it's unopened.
It's much healthier than the pancake syrup which, as rabid_child mentioned, is mostly high fructose corn syrup and usually artificial flavorings and coloring. I believe maple syrup is a source of potassium and calcium also.
You can use it to glaze veggies and tofu, add it to tea or coffee, use it to sweeten hot cereals, dip pieces of fruit in it, use it as a sweetener in pies, cakes, cookies. It's extremely versatile and there's probably a million ways to use it so that helps balance out the cost a bit.
And, yes, I think you can sub vanilla soy milk into that recipe.