PURE MAPLE SYRUP SUBSTITUTE

摘要

: The invention provides a pure maple syrup substitute. The syrup comprises white sugar (36.975 - 61.625 % by weight and preferably 49.3% by weight); fructose and glucose (each in the range of 3.825 - 4.675 % by weight, and preferably each 4.25% by weight); maple flavour (0.117 - 0.143 % by weight, preferably 0.13% by weight); maple syrup (11.25 - 18.75 % by weight and preferably 15.00% by weight); and water (balance). The syrup is prepared by heating the water and dissolving the white sugar. The temperature is then preferably lowered to about 75.degree.C and the other ingredients are added with stirring until an homogeneous syrup is obtained. The syrup is virtually indistinguishable from natural maple syrup but is significantly less expensive.