Does maple syrup go bad if not refrigerated?

Maple syrup does not actually “go bad” as long as it is sealed in its original container and stored in the refrigerator or freezer. Like most other natural foods, maple syrup begins to crystallize when it cools below its ideal storage temperature of 40 degrees Fahrenheit. This crystallization process, called “seizing,” is harmless. It does not affect the flavor or nutritional value of the syrup. Furthermore, the sugar in crystallized maple syrup can be easily returned to its liquid

Does maple syrup expire?

Maple syrup does not expire at the normal refrigerator temperature of 37 degrees Fahrenheit. While natural maple syrup does contain antioxidants, the types of antioxidants are different from those found in food and beverages, and thus do not prevent the syrup from spoiling. Maple syrup can also be flavored, which can add natural flavors to the syrup.

Does maple syrup turn brown if not refrigerated?

Maple syrup does not go bad as long as it is stored in a sealed container in the refrigerator or freezer. If it is opened, then it will start to ferment and turn dark, and eventually will develop an unpleasant flavor. If the syrup becomes discolored, it can be remedied by adding a tablespoon of white vinegar. The fermentation process can be prevented by freezing the open container of syrup and then sealing it tightly.

Does maple syrup spoil?

Maple syrup does not expire, at least not until it reaches caramelized. However, if it crystallizes or becomes overly thick or gummy, it’s best to toss it. It’s also important to keep maple syrup away from vegetables and other food items that might absorb its flavor. Like many other natural foods, maple syrup does not require refrigeration.

Does maple syrup have to be refrigerated?

The answer is no, maple syrup does not need to be refrigerated. It will not go bad if it is left out at room temperature, even after the “best by” date, but this also means it is not at its optimum quality. Maple syrup can easily crystallize when stored at warmer temperatures, turning thick and unappealing. If you are using syrup that is more than a year old, it may be best to throw it out and replace it.