Fake maple syrup is disgusting. My uncle was a maple producer and I learned to boil sap at an early age in a sweet steam filled sugar house. I was addicted to the stuff when I was a kid. Pancakes would float on a meniscus of syrup atop my breakfast plate. I tried it on spaghetti before Will Ferrell was Buddy the Elf. If I've got a sweet tooth, I've got no qualms sipping on a couple fingers worth. This behavior has been costly. A quart of pure Vermont Maple Syrup (or Maine, New Hampshire or Canada. Most bottlers purchase syrup wholesale from one of these places and brand it with wherever they're from) goes for about twenty bucks and I don't want to fathom how many quarts I've gone through. Well, turns out I was buying piece of mind all these years. A Consumer report published last month tested four artificial pancake syrups and all four contained 4-Mel, a carcinogen found in the caramel coloring.
Another example of when in doubt, take the natural option. It's delicious.