Can maple syrup be refrigerated after it was out for a few days

Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.

Flimzy,

If you use a lot of maple syrup, you won't need to refrigerate it; it'll keep at room temperature (depending on the temperature of your room) for a few weeks.

Repeated heating and cooling, in my long experience with pure maple syrup at home, does not affect the flavor or color of the syrup. This makes sense when you realize that maple syrup is boiled for hours in its manufacture.

However, it can cause the syrup to crystallize, and I haven't found a good easy way to decrystallize syrup (the hard way is dissolving it in water and boiling it down again). For this reason, I only heat up the amount of syrup I intend to use at a time.

I am not a food safety expert; I'm just speaking from my experience at home.