What to use maple syrup for?

[Whatstherash]

I found a huge (600ml) can of maple syrup in the cupboard that expired last month. I am trying to be healthy so have resigned myself to the fact that i will probably throw some away but I'd like to at least use some of it.
Any ideas? Mainly for savoury, as I don't want to have it with something sweet to make it even unhealthier, would rather stay away from cakes/pancakes. Thanks!

Drizzle some over root veg before roasting - delicious!

Anywhere you'd usually use honey - so on carrots or parsnips, duck or pork or chicken recipes... You can sweeten hot drinks with it. Make granola. Use it in home made cereal bars. If you Google maple syrup recipes lots comes up.

But really it's best on bacon served with scrambled eggs

I'd give it to someone who'll appreciate it, rather than eat it just to use it up

It's only going to be a 'best before' date and it'll be fine!

I like it on Greek yogurt.

I had a quick look a Pinterest and here's some suggestions:

-Use it for glazing a ham
-Maple syrup, soy and ginger glaze for salmon.
-As a marinade for chicken.
-Brush it over bacon before grilling.
-Drizzle over sweet potato/carrots/squash

Of course I'd just be tempted to have loads of French toast and ice cream with gallons of syrup

Drizzle on porridge.
Use in marinades.
Use to glaze ham or gammon joint.
Use with whole grain mustard to glaze roast lamb.
Use in salad dressings, eg with pear & goat cheese.
Use in Asian style dressing eg with salmon or scallops.

Pancakes - the North American version. Find a recipe that uses buttermilk... delicious!

It lasts for ages! Just like golden syrup does (and i'm sure i can't be the only person with a really old can of that lurking in the back of a cupboard. )
If you're worried refrigerate it after opening.
PS - drizzle a little onto home made spicy pumpkin or squash soup before serving.

It's nice in flapjack, instead of golden syrup. We find it isn't quite as sweet.

With French toast www.bbc.co.uk/food/recipes/french_toast_with_52720
Hairy Bikers’ pecan bread and butter pudding
Parsnip and maple syrup cake www.olivemagazine.com/recipes/baking-and-desserts/parsnip-and-maple-syrup-cake/

Thanks all! I am going to make granola, have it with roasted veg for my lunches, use it as a glaze for salmon tomorrow night, and treat myself to French toast this weekend. I am quite excited now!

What about banana pancakes? Healthier than normal pancakes:

www.bbcgoodfood.com/recipes/banana-oat-pancakes

You can freeze maple syrup indefinitely. It doesn't freeze solid so make sure it's upright. Perhaps in little pots if you want to be able to take out a small amount at a time.
It's expensive stuff though, so you def don't want to chuck away!
I love the granola suggestion, guess what I'm going to make this weekend!

You're all so right, I got overwhelmed by the size of the can and thought it all needed to be consumed in a couple of days once the can was opened, but I guess for maple syrup that isn't the case at all. I usually buy it in a glass bottle and keep it for years in the cupboard, using a couple of teaspoons here and there. So I guess if I store it in an airtight container I can do the same?
Ot is it safer to freeze still?
So gald I asked before I threw it away especially as I didn't realise how expensive it is! (I was given it by my stepmum who didn't know what to do with it either!)

I tend to keep mine in the fridge or freezer simply because it is so pricey and I don't want to risk it. I used to keep it in the cupboard once opened, but a couple of times I found white fluffy mould on the neck of the bottle (which I wiped off and used the maple syrup anyway!) so now I keep it in the fridge to be on the safe side.

You could always store some in the freezer and then, if the bottle takes up too much space in your fridge, decant the rest into something smaller.

Have fun with your cooking, and the eating! Yum!

Definitely make flapjack with it!

Once your tin is open, pour the syrup in a plastic bottle or container that shuts tight and keep it in the fridge. Don't leave it in the tin. And yes you can freeze it.

It's delicious on vanilla ice cream and on greek yogurt, and also on apple crumble. Or any crumble.

On pancakes.

Just checked a glass jar in the cupboard, BBE 12/15 & it's still fine - but I would decant from a can. Ambient temp is fine.
It's good in marinades & BBQ sauce.

I know I’m late to the party but this cake uses lots of maple syrup. I’ve never made it as it would blow the budget with the quantity it needs but I love the idea of it.

www.nigella.com/recipes/autumnal-birthday-cake?utm_source=mailer_rotd&utm_medium=email&utm_campaign=Autumnal_Birthday_Cake_20201007

I have maple syrup milk shakes, they're lovely.

We have it with waffles or pancakes every Sunday. Keep it in the fridge, it'll last longer. Ooh yes, yummy over roast parsnips too.

Add it to ice cream, vegetables, protein pancakes (made with oats)

Use it in salad dressings, just replace the honey with it.

God that maple cake looks AMAZEBALLS