This is a great basic recipe. And you can use pretty much any extract that goes well with vanilla, too. I used lemon in place of maple. It was terrific with a nice light flavor. I bet almond would be great, too.

I've been seeking out DIY recipes to replace products we normally purchase at an inflated price with artificial ingredients, so in that regard, this recipe foots the bill. However, it was WAY sweet! I mean, it's syrup, so, duh, but WAY WAY WAY sweet, lol. It was good, but next time I will attempt with 1c white sugar and 1.5c water just to see what happens. At the very least, I can boil longer to achieve greater thickness and evap some water. I added homemade pure vanilla extract, 1/2 stick cinnamon (while cooking), and a couple tbs real maple syrup for flavor (didn't have any extract).

I didnt use any maple extract though, only vanilla extract and turned out great!

I will never buy maple syrup again. This is so easy and fast to make. I didn't have maple extract, so I used butter extract in it's place. We loved it!

this thickened quickly and did not pour easily after its first use. Probably will not nake again.

I'm not a huge fan of syrup in general, but my husband LOVES it. I made this recipe because it's similar to the one his mom uses. I reduced the sugar to a half cup white sugar, and a half cup brown, and it turned out great. Even sweet enough for his sweet tooth. I also used a tsp. of each the vanilla and maple.

Don't kid yourself! If you enjoy pure sugar then you will probably like this recipe....of course since it is so so so so so sweet my four year old though he was eating candy. Even though it tasted fine we probably would have been better dumping sugar on his waffles.

We all loved the recipe even the kids. I did not have any maple therefore I did without it and the recipe still turned out delicious.

This so simple and very tasty. My kids love it!

My family uses alot of syrup. We eat breakfast for dinner once a week so I often run out of syrup in the middle of a meal! I did decrease the sugar in this recipe and it was still too sweet. I added a little corn syrup to help thicken it. I stored the mixture in the refrigerator and ate the remaining pancakes with the cold syrup the next morning. The syrup had thickened and was the perfect consistency. I will still play around with the sugar amounts but from now on I will make the syrup the night before so it can sit in the frig. Thanks for the recipe.

Very good! I did not add the maple flavoring, I just used vanilla and it was delicious.

My family didn't care for this much. I, being a nurse like to limit my families intake of corn syrup so I thought this would be a great substitute. They disagreed. I liked it fine...tasted very maple like. However, I agreed it was too sweet. I know that all syrup is just sugar and water....however the more you ate the more sweet it got. Totally overpowering the pancake. I like the frugality of the recipe however and the all natural ingredients.

I use this recipe all the time! Excellent when out of the real maple syrup, or when you just do not want to pay much for it. Thanks!

I have made this a couple of different ways and my family loves it. I have made it with Splenda instead of white sugar and I have added both butter and cinnamon extracts to it as well. They can't get enough of it and I love that it's cheaper than buying it in the store. I just refill my Eggo dripless syrup container with this and they love it!

Nice and quick and close enough to fool most. I had to reduce the vanilla slightly as its taste was a bit too overpowering for me (I'm from Québec *wink*). I wonder if I could boil it a bit more and use it on snow... if I can find snow in Western Australia that is :) - note added Feb/06 this does crystallize, I'll make half a recipe from now on when making this.

Too sweet, but at the same time not flavorful