Maple Syrup

Role

Flavor ingredient (Sara’s salted caramel profile — not in base mix)

Amount

• Per serving: 1-2 tsp, added directly to tumbler

Safety

• ✅ MCAS safe — low histamine
• ✅ Low salicylate — safe for Sara
• Safe for everyone in household

How It Creates “Salted Caramel”

The base mix already contains salt (~1,180mg sodium). Adding maple syrup’s rich sweetness on top of the existing salt creates a natural salted caramel flavor profile. The ascorbic acid adds a slight tang that rounds it out.

No actual caramelization needed — maple syrup’s flavor profile (buttery, rich, warm) combined with salt mimics salted caramel.

Why Not Actual Caramel Powder?

Caramelized sugar powder (baking sugar until amber, cooling, grinding) would work and is salicylate-free, but Sara felt making it sounded complicated. Maple syrup achieves a similar flavor with zero prep.

Notes

• Use pure maple syrup, not “pancake syrup” (which is corn syrup with flavoring)
• It’s a liquid, so it cannot go in the dry powder batch — added at the tumbler
• Adds ~5-10g sugar and ~17-35 calories per tumbler depending on amount
• ~$10-15/month depending on brand and usage

Source

Any grocery store — look for “pure maple syrup” (Grade A Dark Robust has the most caramel-like flavor)