Did you know that maple syrup can mold?
When we were cruising in Mexico aboard Que Tal, we could never get real maple syrup — only the imitation such as Log Cabin and Mrs. Butterworth. These I never refrigerated and a bottle would stay good as long as it took us to eat it — typically over a year. Even those the climate was hot, maple syrup just never needed to be refrigerated.
This winter, aboard Barefoot Gal, I splurged and got a small bottle of real maple syrup. And no, I didn’t refrigerate it. We have a very small refrigerator and I only use it for things that have to be kept cold.
Well, add real maple syrup to that list.
Yesterday, I made French toast for breakfast and pulled the bottle of syrup out of the bin where I keep it. At first, I thought some of the sugar had crystallized on top. Then I took a second look . . .
And then I poured a bit out. Yep. Definitely a powdery mold.
It went in the trash.
I had always been under the impression that while most people did refrigerate real maple syrup, it didn’t actually have to be kept cold.
Now I know differently.
Googling the topic, I discovered that sure enough, real maple syrup will get moldy if not refrigerated. Some believe it isn’t a dangerous mold and you can supposedly skim it off, heat the syrup, skim the top off again, and use it. Learn more about the fungus from Cornell University.
Since I’d rather not deal with all that, I think I’ll just refrigerate my real maple syrup. If I don’t have room in the refrigerator, I’ll get the imitation syrup — it has enough preservatives in it that it can be left out.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Greg McCombie says
But then would you like to consume all that the imitations contain?
Leigh Ann Bishop Long says
Switch to raw unpasteurized honey. It never goes bad and is a natural antibiotic! http://www.benefits-of-honey.com/honey-facts.html
Mark and Cindy - s/v Cream Puff says
Really cool page on honey. Thanks!
KitKat says
Once the container of Maple syrup is opened, yes it does need to be refrigerated. It says so on my bottle. Gotta read labels for everything. If the bottle has not ever been opened, it will last years. But once air gets to it, refrigerate it.
Carolyn Shearlock says
There are many things that say to refrigerate after opening that I (and many other cruisers) store out of the refrigerator. Read more in How To Store Less In Your Boat Refrigerator
Helen Bell says
Honey and maple syrup are worlds apart…i lived in Ontario and Maple Syrup is a huge industry there…yes you have to refridgerate maple syrup..we have a jug in the fridge on our boat…we put some in a cup and warm it up …cuz cold maple syrup cools ur pancakes too quickly 😉
Mary Watson says
As a New Hampshire born and bred girl, I just can’t have my pancakes, etc without the real thing. I buy my syrup from Fuller’s Sugarhouse on line..where they have a variety of different size containers to purchase which are perfect for boat use. I find that the unopened containers can be stored but once opened, must be refrigerated.
Ted Broom says
Having worked last year in Twin Mountain NH. we became familiar with Fullers. We brought several smaller jugs back to Fl with us and are able to store a couple while having one in use in the fridge. Good stuff!!!!!
Ted..
Mark and Cindy - s/v Cream Puff says
Yeah, we just recently found this out the hard way. No, it won’t kill you but you might wish you had died after ingesting. Ours too is now refrigerated.
The imitation syrups lasts so long out of refrigerator because there is no maple syrup used to make it. It is artificially flavored high fructose corn syrup. They should label it, “Diabetes in a Bottle.”
Beth Burlingame says
No big deal, the heat and skim method works. My mom always left it in the cupboard until May and then moved it to the fridge. Sometimes she forgot. There is no substitute for maple syrup (New Englander here!), so it is definitely worth cleaning up. I have been known to bring my own container when going out for breakfast!
The Boat Galley says
I’m from Michigan which isn’t as well-known for maple syrup, but there are plenty of small operations. A highlight of kindergarten was always the trip to the sugar house . . . and the little piece of maple sugar candy that every kid was given.
Marie H says
Carolyn, I did not know you were from Michigan. Where do you hail from? I was born in Marquette but have lived in the Detroit area most of my life. Did you sail the Great Lakes while you were here?
Lynn Kaak says
Yup, one of the few “condiment” things we actually put in the fridge, for the few times we have it. Nutmeg syrup and cane syrup are nice, but just not quite the same… And Aunt Jemima is not welcome on our boat.
Kristi Thomason says
I prefer the homemade syrup my Mom used to make to the artificial syrups. Equal parts packed brown sugar and water, maybe a bit of butter, add Maple flavoring if you desire, boil in a saucepan. It’s a bit thin, but I think a much better flavor! And I can make only as much as needed.
Tony Gariepy says
I agree, heat and skim, store airtight, and when it’s really old, cut open the container and eat the crystallized bits….
Barb says
Since I am from Maine and EW is from western New York, fake maple syrup has not been an option aboard La Luna. And, since this is my rule and I’m the cook, we will always have room for real maple syrup in the fridge. It’s how we sail.
Terri Zorn says
Heat and skim may be safe; but that would definitely curb my appetite. I’m with you,, pitch it. Why take even the slightest chance.
Vala Richmond says
I’ve had amazing luck with no molding by storing opened containers in my coldest hatch. Not sure if I will be able to keep that up as summer approaches. I’ll just have to make room in the tiny fridge for one of the small bottles, as we really love the stuff!
Claire Ford says
Just ran to my pantry to check mine. Used a flashlight to see if there was any growing (no, thank goodness) then put it in the fridge. Holy Cow—had no idea!
June Stein Kelly says
I never put my real Maple syrup in the fridge. I just scrape/scoop the mold off the top. It taste fine.
Sally Larson says
I just strain my maple syrup through a small fine mesh strainer and it’s fine. Scraping never seems to get it all.
Alex says
I learned this the expensive way too, at home. I stored my maple syrup alongside my honey and molasses in the pantry. I use the three to make a tasty, relatively inexpensive, and natural carb shot for running. When I found mold, I threw it out, thankfully near the end of the bottle.
Mike Sweeney says
Tragic! That happened to us too. 🙁
Wendy Mackey Evans says
Yep just figured this one out the hard way. Yuck!
Red Canoe says
yup found out why mum always kept it in the fridge
Peggy Gorham Buckingham says
My son makes maple syrup in VT. Yes skim off the mold and reboil the maple syrup.
Carolyn says
I am from Michigan, too. Many moons ago, I had friends who harvested maple syrup and they gave me a three gallon bucket full. I just skimmed the mold off the top. I never refrigerated it, and it was delicious!
Tony Gariepy says
yup, skim it, boil to kill off any missed microbial yuk and allow to cool, then store.
Paul says
Thanks for this post, I just opened a fairly large jug not 10 minutes ago! Nice to see my son’s school study noted. (Cornell)
cecilia says
One way to get it to last a whole lot longer unrefrigerated is to heat the bottle (and contents) before reclosing. This will create a small “canning-like” vacuum. Just place bottle in hot water (boiling if you move contents to canning jars or bottles) then seal with cap and let cool.
This creates a good enough environment for it to last without mold til the next time you need it. We’ve gone over a month and still had a nice clean vacuum seal and mold free syrup.
Bob Viscount says
Hello and thank you for the Boat Galley
At home I keep maple syrup in the freezer, if the water content is correct it will not freeze. As has been described, you can reseal the jar or container or you can just boil and rejar every few weeks without refrigeration. If there are signs of mold, scrape before boiling and change jars. Down in Florida all you will get is # 1 clear, but the best is # 2 dark at the bottom of the boiler.
Bob V.
Brenda H says
Another option for long term storage on the boat is granulated maple sugar which you add water as needed to make the desired syrup quantity as you go.
Carolyn Shearlock says
You can just sprinkle it over your pancakes, too!
Brenda H says
Yes! And in oartmeal, etc.
Cathy Berry says
As a long time New Englander, maple syrup molds, but we strain and boil to get the mold out. Boiling makes the syrup stronger flavored, so no big deal there. Not a big deal.
Agree with the honey people – it’s bullet proof!!!
Cheryl Frederick says
I agree with Cecelia. We made syrup from sap. An older canning book, Ball or Kerr, suggested the same as she.. To prevent crystallization, periodically tip your container top to bottom a couple of times. If we ran out, the brown sugar and maple syrup alternative that Kristi mentions is what my mother used as well! Cooks Pure Maple Extract ingredients: alcohol, sugar, pure maple syrup, caramel color, and water. It’s kosher, gluten free, allergen free, and non-GMO. You only need a couple drops. Also each time you heat real maple syrup, the color naturally darkens some, with the flavor becoming more intense – – probably from becoming more condensed? That’s why when I buy real maple syrup now, I don’t purchase the “light-colored” syrups.
Bob Taylor says
another option fro my wife – she grew up in NY, so artificial maple syrup has no place in our house – she did not even know the fake stuff existed until she came out west for school ::))
the tip: a thin layer of hard liquor on top of the syrup – seals the surface from air and/or is a disinfectant? in any event – that kept the real stuff in good shape while the open container was being use. not sure if beer would also work – her parents never drank beer.
your column has been fun and educational reading – we don’t sail but are car campers and preppers of sorts.
Amanda says
Thank you for the tip. We get amazing syrup from Quebec from some friends and have a hard time using it all. We will try adding rum to the top and then pulling a vacuum on the container. Vacuum alone was only good for a couple of months. The refrigerator is quite tiny on our boat.