Does real maple syrup separate? I had a new bottle of it to open for my French toast yesterday. It looked like sugar had settled to the bottom. I shook it up and it tasted fine but I've never had that happen before.

Yes, it will. Treat it like honey and microwave it for 30 seconds...it will reliquefy.

Sure will, but all is okay. I usually put it in a pot of warm water.

Thanks. Next time I'll try the warm water trick. Don't have a microwave.

Not sure what you mean by separated. If it looks like crystals in the bottom it means it was over cooked. If you can shake it and it mixes back in, that is sugar sands and it wasnt filtered out. Either way it is fine. Crystals are good in you tea!

That's kind of what it looked like. Thanks. Never tried syrup in tea. May have to try that some cold winter night. If we ever get a cold winter. Not looking good.

Do not microwave honey. You lose all of the natural benefits.

It's not really separating, that's likely what's known as sugar sand. Lots of theories on what causes it, but it's not grains of sugar that are coming out of suspension. Warming it back up won't do anything. It doesn't affect the syrup at all, it's still totally fine to eat.

We had a couple bottles this year that must have been the last ones we bottled because they cooked too long and became super saturated, then once they cooled the sugar crystallized onto the bottom of the jar in a massive sugar crystal about the size of a golf ball. That syrup was noticeably thinner and not quite as sweet.

Warming it up does allow the crystals to disolve back into the liquid. I make my own maple syrup and have done it more than once over the years.

That might be, but it still tastes just fine

X2

I got some of this , made with real maple syrup , no other ingredients. A bit spendy , but real good in certain things like a cup of tea.

That place is about 15 minutes from my house. Big operation

The crystals that form in Maple Syrup happen because the syrup can hold only so much sugar it "sheds" the excess as crystals. The" sugar sand" would give us fits as it will go through the filters, I forget how we solved it, it is so fine you can't feel it by rubbing it between your fingers! The first few "runs" we would enhance the flavor by cooking it after it was syrup, not letting it evaporate anymore, used that on ice cream .and where you wanted more flavor.!!

If it is just sugar, it will dissolve back into solution if you heat it up, and if it is just sugar, you could theoretically add a touch of water and it wouldn't come out of solution again.

But it's probably not sugar, it's sugar sand or niter or nitre, which is actually an accumulation of minerals that are a result of geography and filtering practices.

Either way, it's not harmful and shouldn't affect the flavor at all. Way better than the corn syrup Aunt Jemima is selling.

Crystals and sugar sand are two totally different things. The crystals are excess sugar. The "sugar sand" are minerals.

True Dat