I am wondering if there is a way to mix pure maple syrup with aluminum-free baking soda so that the soda won’t separate from the syrup after the mixture has cooled?
I am heating the mixture and stirring briskly for 5 minutes. I don’t let it boil, but it still gets really frothy.
After it cools, the soda separates from the syrup. What am I doing wrong? How can I make the soda stay mixed with the syrup?