Maple syrup -- mold or sugar congealing

[DrRod]

One of the few foods I won't compromise on is real maple syrup. I have a glass jug that has been in the fridge for over a year. A pure white patch has developed as a skim on one side. Its not fuzzy so it doesn't look like mold as I know it but I'm not sure. I wondered if it was like the sugar that congealed in honey but again I just don't know. But I'm sure one of you do so please opine.

 

[LHF2019]

If it is mold it will be on top. Skim it off and you should boil it and your good to go. Sugar can form on the bottom of a jar and will be clear crystals if you were to remove the syrup .

 

[LouNY]

Bingo

 

[hube2]

More then likely, but I cannot tell without seeing it, it is sugar crystals, but there is a chance it could be white mold. Could tell better if I could see it.

If you are worried, pour it in a pot, skim it off and bring it to a boil. Rinse the jar with hot water and let dry before returning the syrup to the jar.

Maple syrup does not go bad, but it can get mold and it can ferment, but all you have to do is bring it to a boil to correct any issue.

 

[Jstpssng]

Has it been opened? If not there shouldn't be mold on it, or else the bottle wasn't sealed properly.
If it ferments it wasn't boiled down enough.

Somewhere I read a recipe to make wine from partially boiled sap but I have not been able to find it again.

 

[CalG]

Maple syrup heats really quickly in the microwave.

My wife doesn't like it when the sugar starts dropping out after long storage, so we run a bit "thin" when we boil.

I'm OK heating up the syrup for the morning's waffles, so sugar or too thick doesn't bother me.

Pour the syrup out, If there is crystal sugar stuck inside, 20 seconds or less in the microwave will have it running.
Don't try this when packed in tin! ;-)

 

[etpm]

One of the few foods I won't compromise on is real maple syrup. I have a glass jug that has been in the fridge for over a year. A pure white patch has developed as a skim on one side. Its not fuzzy so it doesn't look like mold as I know it but I'm not sure. I wondered if it was like the sugar that congealed in honey but again I just don't know. But I'm sure one of you do so please opine.

Usually when sugar starts to crystallize in a concentrated solution it does so fairly uniformly. If there is "seed" for the crystal to start growing from then the crystallization of the solution can start from a specific point and then spread throughout the solution. This seed can be a sugar crystal or a tiny piece of dirt or whatever. Once the crystallization has started it proceeds fairly quickly because the solution is so concentrated that crystals form easily.
I think you have moldy syrup. So just remove the mold and heat the syrup up to kill any remaining spores. If it was me I would either bring the syrup to a boil or even better place the container, if heat safe, into a pot of gently boiling water and then leave it there for at least 10 minutes. The heating will probably kill the spores in the syrup and the spores clinging to the inside surface of the container.
I have no idea what kind of mold is growing but whatever it is the mold probably won't make you sick, it might just make the syrup taste bad. It may kill you too, just to be fair.
In any case, what I posted above is inexpert internet opinion and should be treated as such. But if it was my syrup I would remove the patch and then heat the syrup in its container to boiling in a water bath and keep it there for some time, probably 30 minutes. While the syrup is cooking make some waffles or pancakes and sausages so you can pour hot syrup over them.
Eric