Reviewed: Nov. 7, 2009

I made this for my kid's school breakfast thtat I volunteer for and they loved it. They perfered it over the store brand!

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Adrianne

Cooking Level: Expert

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Reviewed: Nov. 6, 2009

i would rather eat my pancakes dry than with this syrup. i tried to give this zero stars.

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3MCMRMOM

Cooking Level: Expert

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Reviewed: Nov. 6, 2009

My parents have been making this forever. However, they just use equal parts white sugar and boiling water (for example, 1 cup of each.) Usually boil the water using an electric kettle. Stir to dissolve the sugar, then add maple extract to taste. We've never tried it with other flavored extracts though I'm sure it's great. I may try this with half white sugar and half brown sugar next time I make it, but I think having 1 1/2c sugar to 1c water would make it too sweet. Basically just make a simple syrup and add a flavoring to it to get the right sweetness and consistency.

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Sweets

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Reviewed: Oct. 1, 2009

If I could, I would give this recipe 4 1/2. I liked the consistency, but would like if it was thicker. The flavor o the base was great, not fake tasting. Also, it has great color. I am not going to grade it based on its flavor seeing as i didnt add the maple. It was great with just more vanilla iin place. One thing I also did was added 1/2-3/4 Teas. of salt to help balance the sweetness. But what counts is that my whole family loved this! And it was super duper easy to make when i ran out of storebought.

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Autumn Star

Cooking Level: Intermediate

Home Town: Shokan, New York, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Sep. 20, 2009

Awesome! I ran out of pancake syrup, so decided to make my own by searching allrecipes.com. This tasted just like the kind my dad used to make when i was little!! Didn't use any maple flavoring, and added a little more vanilla extract. This was so good. Thickened after sitting awhile and was great on blueberry pancakes!!

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lovecooking04

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Reviewed: Aug. 13, 2009

unbelievable i didnt have no maple extract prepared it with the buttermilk pancakesI and they both r wondreful the syrup is just right thanks

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CHEF37

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Reviewed: Jul. 13, 2009

Although this is not the recipe we use, I love homemade syrup! I recently learned that covering the syrup and boiling about a minute reduces the chance of your syrup crystalizing.

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Anne L.

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Reviewed: Jun. 15, 2009

Good enough to please a bunch of Korean people^^... yes, it was really sweet... but I figured it being syrup, that's the danger isn't it? :)

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amberness

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Reviewed: Jun. 1, 2009

Yes, it is way too sweet. For best results, mix 1 cup brown sugar, 1 cup white sugar, and 2 cups water. Bring to a boil, then add maple and vanilla.

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Flying Sagittarius

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Reviewed: May 6, 2009

My mother made this. I haven't tried your recipe but Mother alwasy made it with brown sugar only. I think that would reduce the sweetness others have commented on. Adding butter extract gives it more of a Mrs. B flavor. Never used vanilla.

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goodwitch

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Reviewed: Dec. 21, 2008

Fabulous recipe...i didnt have the maple extract so i sub'd a tablespoon of maple syrup for that...i would definately recommend!

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CHIHUAHUAGIRL

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

I really like this syrup. I've been making it for over a year now. I made it the first time because I was making pancakes and realized I was out of syrup. My kids loved it so I haven't bought syrup since! I store it in an old Mrs. Butterworths bottle in the fridge. Sometimes it crystalizes a bit but with 3 kids the syrup is usually eaten up before it's an issue. I found natural maple extract/flavoring that I use.

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KYLEEH

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Reviewed: Apr. 29, 2008

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.

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Chloe

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Apr. 19, 2008

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).

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RAZBERISWRL

Cooking Level: Expert

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Reviewed: Mar. 30, 2008

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

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alison

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Reviewed: Mar. 19, 2008

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!

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eyegirl

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

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

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DAWNSCOTT

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Lebanon, Kentucky, USA

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Reviewed: Mar. 1, 2008

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.

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miriamtribe

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Reviewed: Oct. 22, 2007

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.

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