Mark Thorson wrote in news:40706BF8.D560B956
@sonic.net:

mary wrote:

Today I attended a maple syrup festival where pancakes were served
with maple syrup made from the sap of trees located in the park.
First the syrup had the viscosity a little thicker than water.
Secondly there did not appear to be much "maple" flavor.

That's the way it comes from the tree. You boil it down to
make it thicker and darker.

I'd like to try "fresh" maple syrup someday, just to see
what it's like. However, as you found, it probably isn't
much like what most folks are used to.

It's what I'm used to. In fact, I won't buy anything other than the
extra light (Canadian grading system) and my wife who was eating
medium syrup (darker and sweeter although probably not as sweet as
your grade B) now appreciates the lightest syrup and insists on that
as well. My daughter only uses Aunt Jemima glop. She's 22 years
old, where have I failed her? The proof that lighter syrup is better
tasting is in the eating :-)

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