If you are cooking the syrup in any way, always use maple. During my first book, I tried to develop a recipe for candied green beans, sweetened by baking them in Mrs. Butterworth’s. THIS WAS A HUGE MISTAKE. Basically the flavor of Mrs. Butterworth’s cooked away, leaving only the lasting taste of not-really-syrup chemicals.
So yeah. Always use maple. Unless you’re just slathering something after cooking, then Aunt Jemima or MBW is the way to go!!