I'm a total novice to good cooking. I was wondering how to add my own maple and brown sugar to regular cream of wheat. I live in Canada and cannot get the full box of maple and brown sugar c.o.w. and have to buy the variety box where you get packets and only 2 are maple and brown sugar! So I thought why not make my own. And now for the questions. How much maple and brown sugar per serving? Do I add during cooking or after? Do I use maple extract, maple flavoring, or maple syrup? Should I just drive to the states and buy a box? Ha. Thanx.

  • 2
    If you live in Canada, surely you can't be serious about using anything other than pure maple syrup. – ElmerCat Dec 13 '15 at 18:13
  • @ElmerCat I had that thought too :) – Jolenealaska Dec 13 '15 at 18:14
  • Well of course you can't beat pure maple syrup. My dilemma is could I cook with it, or when cooking should it be with maple flavoring or extract. – Bill Dec 13 '15 at 18:34
  • The main reason to use extract/flavor is when you want to add the flavor without having to add much sugar or liquid. Not really an issue with cream of wheat probably. – Cascabel Dec 13 '15 at 18:43
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    @Bill I'd suggest asking posting separate questions if you want to know more; that way people have space to write full answers and it'll be easier for future readers to find too. – Cascabel Dec 14 '15 at 5:26

Just sprinkle the brown sugar and drizzle maple syrup on the cooked cereal. It's better that way than the flavored packets anyway. Start with a little of each and add more until it is as flavored as you want it. No need to mix it in, that it is a bit separate from the cereal is nice. BTW, peanut butter is good that way too, in addition to one or both of the other ingredients you mention.

  • Thanx. I guess sometimes the easiest way is the safest. At least for me, haha. Thanks again. – Bill Dec 13 '15 at 18:23
  • Plus, if you're feeding a crowd, it allows them to flavor it however they prefer rather than following your taste for sweetness. – Catija Dec 13 '15 at 21:55

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