Reviewed: Jan. 27, 2009

This was very tasty!! YUMMY! My kids loved it too:)

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Parker Woman

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Northglenn, Colorado, USA

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Reviewed: Jan. 22, 2009

I must admit that this syrup is very, very delicious, but it definitley cannot be good for anyone because it is sooooo rich!! For that reason, i give it 4 stars, if there is a lighter version to this, it would be a 5 star recipe.

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APRATHER515

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 18, 2009

I make this syrup ALL the time. I didn't get the recipe from here originally, but I lost my old hand written copy, so I use this one now. Today, I used powdered buttermilk instead of regular buttermilk, and it was still just as delicious.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Jan. 18, 2009

RECIPE TRIPLES IN VOLUME when baking soda is used, so use a bigger pan than you think you'll need. We barely avoided catastrophe, but the recipe turned out great! It is very sweet, so we're thinking of cutting down on the sugar and substituting honey for corn syrup next time. We poured the syrup over pancakes topped with sliced bananas, and it was sooo delicious. We may not ever buy syrup from the store again.

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Andrew

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Jan. 18, 2009

Very good. I just put 1 1/4 cups of sugar not 1 1/2 and came out great.

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Comerio P.R.

Cooking Level: Intermediate

Living In: Glen Spey, New York, USA

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Reviewed: Jan. 4, 2009

Yummy!

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higgx5

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Reviewed: Dec. 24, 2008

The syrup tastes great but definitely does not need all that sugar. Also make sure you use a large enough pot as it tends to try and boil over.

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Sophie

Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Dec. 23, 2008

Super! My mother always made homemade syrup and I've never found any at the supermarket that compare...even "real" maple. But I have to say, this is even better than hers! My hubby and I loved it; although it will have to be an occasional treat because he is diabetic. We had it with the Eggnog French Toast from this site and it was memorable.

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elite99999

Cooking Level: Expert

Home Town: Old Fort, North Carolina, USA

Living In: Forest City, North Carolina, USA

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Reviewed: Nov. 27, 2008

Never buy that maple imitation junk again! This is the real deal and don't change a thing!! Tastes like heaven.

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marcia-marcia-marcia

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 2, 2008

This syrup is so easy to make and amazingly fantastic. I put it on pumpkin pancakes found on this site. Fantastic combo. Doesn't get better than this.

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Kathyga

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Reviewed: Oct. 7, 2008

Very good, especially with my oatmeal pancakes.

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brwnsgrbutter

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Reviewed: Sep. 17, 2008

This is a wonderfully, buttery, sinfully good syrup! The first time I made it I cooked it a bit too long and over too high of heat. But each time since I have had nothing but delicious syrup. It is so very simple! It goes wonderful with buttermilk pancakes. No need to butter your pancakes before pouring this syrup!

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BloodyMaryMorning

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Sep. 1, 2008

I just finished making this syrup and tried it on top of a blondie with vanilla ice cream, applebees style. It was delicious! I'm going to try the rest of it on some buttermilk pancakes tomorrow. I used half white sugar and half brown. It gave the syrup a nicer color. It is on the sweet side, but that's what I expected with syrup. I'll probably cut back to about 1 cup of sugar next time, but it is fantastic the way it is.

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nichole2

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Santa Clara, California, USA

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Reviewed: Aug. 26, 2008

Make it with brown sugar for a caramel-y taste that's to die for. I love this syrup and we hardly ever use "regular" syrup anymore, this is even better.

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cipher

Cooking Level: Expert

Home Town: Lisbon, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Jul. 23, 2008

5 stars just aren't enough for this Yummy sauce. Be warned this super rich sauce is extreemly addictive. Easy to make and better than any syrup I have ever tasted and as a native of Quebec, I have tasted quite a few! I use it for pancakes, waffles, french toast, pound cake and any other excuse I can think of to use this decadent sauce!

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born2bake

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Jun. 29, 2008

Oh My! This is the best syrup I've ever had! I topped our fluffy pancakes(from this site) with this syrup. My daughter (who loves her peanut butter & maple syrup pancakes) didn't want to try this syrup, but once she did, she loved it! My husband told me, the pancakes and syrup just melts in your mouth, it's so good! This is a must have from now on. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jun. 25, 2008

Yummy...but make sure to use a big pot to prevent a boil over!

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rhiannonrh

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Reviewed: Jun. 4, 2008

OH...MY...GOODNESS! I finally tried this recipe after my mom kept raving about it. I didn't have buttermilk but used milk with vinegar. ABSOLUTELY WONDERFUL! I don't see how this recipe could have any less than a 5 star rating.

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T. Overton

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Reviewed: May 17, 2008

Our whole family loved it!

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denmonfamily

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Reviewed: Apr. 25, 2008

This tasted good but nothing like a "syrup" to me. I have made many of the other "syrup" recipes from this site and many are very good and easy to make. I followed this recipe as stated except for cutting to 8 servings. This was easy to make and didn't taste bad. This was very thick and caramel-like in texture and taste. Would but much better for an ice cream topping.

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