Buttery Maple Syrup Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by kimberly a
Reviewed: Jan. 27, 2014
I prefer only real maple syrup, but miss the thickness of the fake syrups. I recommend using light brown sugar vs dark. After completely cooled & a taste test I increased the maple extract to nearly another tsp. I buy the maple extract from Kroger.
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Reviewed: Feb. 10, 2014
Great, easy, fast syrup!
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Photo by Alycatmews

Cooking Level: Intermediate

Home Town: Alma, Wisconsin, USA
Living In: Nelson, Wisconsin, USA

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Reviewed: Jun. 4, 2014
Super easy and the kids loved it! And, even though it isn't good for them, I feel much better giving my kids this syrup vs the syrup with high fructose corn syrup as the main ingredient! I also made a version with rum extract and vanilla extract!
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Photo by Jennifer Compson Berg
Living In: Milliken, Colorado, USA

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Reviewed: Dec. 17, 2014
I was very disappointed in this recipe. It just didn't come out at all. I am not a novice cook and have made syrups before but this was just not good. Very grainy I am not sure I will try it again, if I do I will update review. But at this point not so much.
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Reviewed: Jan. 11, 2015
This worked out nicely - I added a tsp of vanilla. Family ate it up!
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Photo by cathyd
Reviewed: Feb. 7, 2015
I like this recipe because it's very easy and I didn't have corn syrup for one of the other recipes that I reviewed. I'm wondering why I would need it at all. My syrup came out nice and thick although the butter made it a little less clear. I use raw sugar with the light brown sugar and I also used the same amount of vanilla and it is delicious. I saved my old bottle and I used for this recipe a vinegar bottle and it made about 2 cups. Thank you
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Cooking Level: Expert

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