Well after all, this is the restaurant thread....

Any chance Guthrie's Maple Maid Syrup will come around again?

Yes, I could have asked over at RSR but I didn't want to be alone in my pancake craving

Yes. But, as usual, "You just have to wait for it to come around again..." We've been going thru a lot of changes to make it totally organic, repackaged, and generally better for you...

adg

good question Steph, I was wondering that myself
Arlo you tappin trees up there on your mountain in Feb/March to make the syrup yourself?

Great to know it's in the works!!!

Best things in life are more than worth waiting for!

I've never even heard of this stuff before. Where all will it be made avalible?

You can get anything you want.....at the get stuff place to your left. Better watch out for that stuff though, it's been known to make people sing really long songs!!!

I still have a bottle of the Guthrie's Maple Maid Syrup I bought two years ago. It's delish and I keep it in my refrig so that it won't spoil. The jug bottles are a collector's item too with the awesome label pic that Echo drew and of course the Folkslinger's signature on the bottle. When it comes around again please buy a bottle. Now I sound like a commercial

just a little tidbit of info for you, maple syrup doesn't spoil and Im guessing the other ingredients are the same. If you ever get mold on your maple syrup just scoop it off with a spoon, bring it to a boil and your good to go.

moldy syrup? ugh...

I know it was mixed with mollasass, I don't know if that affects shelf life or not.

Imagine spinach flavored syrup?

In my house, it never lasts long enough to get moldy...but it does crystallize, which can also be remedied by heating it.

ewwww I'll take the mold LMAO at least that can be removed

my family has been making syrup for years and I have seen mold maybe once or twice so it does happen but Wyld has the best way to ensure it doesn't happen.

I shouldn't have brought this up I guess, sorry

No no...I'm glad you did!! Now we all know how to handle our syrup in case of emergancy! I would have never guessed about the mold. I have had honey crystallize before.
Had it not been for this thread, I would have likely tossed moldy syrup. I tend to be like Lorie. If I gots sumpthin' good, I savor it and make it last.
My Aunt brought me a milk chocolate bar from Switzerland once. I nibbled on it for almost three months. Sure, the last bite wasn't as fresh as the first, but I truly never tasted a better bar of choklit than that one. Still haven't and that was 25 years ago!

I plan to give it a try! Even the bottle sounds awesome!