Tuesday is our wedding anniverary. Looking for a simple, elegant meal. Any ideas?

I think it has much more depth than Karo. It's a by-product of the sugar distillation

process and isn't corn-based, as Karo is.

Sweet *Misplaced in Arizona* sent me my first bottle to use for oat cookies. Now I can find it in the UK International food section at my market.

However, neither compares with really good, really *real* maple syrup for pancakes.

 
The latter is really my point--it doesn't compare at all to maple syrup--it is

a neutral flavored sugar syrup--good for icings and such. ;o)

 
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