[tetris11]

the real stuff was arguably improved upon with the thicker replacement. I don't want wet pancakes.

[threetonesun]

As New Englander I feel it's important to note that there are, like olive oil, various grades of maple syrup. They changed the system but Grade B / Dark maple syrup is the best for pancakes and "thickness". If you want to make a sauce or cook with it, golden or amber are fine.

[brookst]

That grade switch was crazy. I spent decades learning grade B is what I wanted, now it’s grade A, and it’s still confusing me.

[threetonesun]

It's made Grade B more widely available though, because now it's just a light or dark choice like brown sugar, whereas before Grade B seemed somehow inferior. Before it was easy to assume Grade-A would be the most maple-y.

[phyzome]

Kind of sounds like you haven't had real maple syrup.

[tetris11]

I have canadian cousins and they send me the real stuff every year. It's just what you prefer.

Some people like a Rolex watch they can flash at parties. Others are happy with a cheap imitation with a nice form that they can wear daily

[phyzome]

Hmm, weird. I've not found real maple syrup to be too runny. (But then, I haven't had the fake stuff in decades... maybe they add a bunch of thickener to it.)