Imitation Maple Flavoring, 16 fl oz - One 16 Fluid Ounce Bottle of Maple Flavoring Extract for Baking, Use in Pancake Batter, Coffee, Cakes, Icings and More

I like to use maple flavoring in my cold oats for the week. It is reasonably priced for the size and it tastes great. I buy the vanilla one as well. Perfect for daily/weekly usage.

I have used various maple extracts over the years for my oat bran almond butter health shakes as well as my recipe for maple oatmeal walnut cookies. This one has become my go-to now due to it being more affordable than others while still packing a big pronounced maple nose and above average maple flavor. I was glad to see this was available in a large 16 ounce bottle so I may order less often.

I used to by the little 1 or 2 oz. bottles locally but all my stores dropped it and started selling Watkins brand instead. Initially, that was okay, albeit disappointing. But after my last two bottles of Watkins were bad, meaning they had almost no maple taste or scent, and being ignored by Watkins' customer service, I took the plunge on this 16 oz. bottle of McCormick's. What a relief! I really only use this for homemade maple (flavored) syrup so 16 oz. is a bit of overkill. But it is so worth it to have a quality product again. (I can't stand the generic "table" syrup in all the grocery stores but not particularly need real maple syrup. Now I'm starting to explore other uses for maple flavoring. Thanks, McCormick!

I had been looking for some extract to make my own sugar free maple syrup and I was tired of getting the small bottles of pure and imitation flavor extracts in small bottles. This bottle is lasting a long time, flavor is great (just remember it's imitation so you definitely taste that it's not real maple). I make my sugar free pancake syrup by taking the sugar free equivalent of 2 cups of sugar (I use a combination of erythritol, sucralose, and stevia), one cup of water, 1/2 teaspoon of vanilla, and a 1/2 teaspoon of xanthan gum (to thicken). I boil everything for a minute or two until the xanthan gum thickens the liquid and then let it cool. I also use a few drops of this extract in my oatmeal in the mornings with some cinnamon. Excellent!

I always keep some maple flavor on hand for sweets and home-made pancake syrup, and I'm out of Mapleine. I saw this alternative, and thought I'd give it a try. On the first batch I made, I used the same portion as I used to use in the recipe, but it was a bit weak. Adding another 25-50% more resulted in the potency I was used to. It's a great flavoring, even though it seems to be a bit weaker (to my tastes). What's lost in potency is more than made up in volume. Granted, we always keep pure maple syrup on hand, too, but this is a much better deal than using the expensive naturally-derived syrup as a subtle flavoring for dishes.

Tastes great

I usually opt for natural ingredients for my baking, but I have yet to find a natural maple flavoring that has enough flavor punch. Even real maple syrup doesn't work well in many baking applications because of the amounts needed to add the strong maple flavor often cause problems with the added sweetness or amount of extra liquid that throws off the balance of dry ingredients in the recipe. Instead, I use the McCormick imitation maple flavor for most of my everyday baking needs since it seems to offer a more concentrated maple flavor per ounce than the natural flavorings I've tried. So far, I've tried this flavoring in cupcakes, muffins, frostings, and cookies all with good results. The 16 ounce size comes in a plastic bottle with a flip-top style pouring spout. The pouring spout tends to dribble when used and tends to make a mess, so just ignore it and remove the screw top to pour out the amount you need instead. Recommended for those who need a strong maple flavoring for their baked goods.

I use this to make great and simple pancake syrup with just white and brown sugar and water plus a touch of this. I do this as with all things to save money. I can make it as thick as I like and as "mapley" as I like. This bottle has 16oz. My syrup recipe calls for 1/2 tsp of maple extract. There are roughly 200, 1/2 tsps. in the bottle. My recipe is 1cup water, 1cup white sugar, 1cup brown sugar and 1/2 tsp of maple flavor. Heat only till sugars are dissolved, let cool and you're done. I'm already lost in the math but you can see the price savings over even buying the cheap stuff in the store are huge. I'm guessing $.50 a bottle of store bought syrup. Did i mention it is better tasting too?