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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JoeyBear

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 30, 2007

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.

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SASCEKAT

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 8, 2007

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

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Lemon Mama

Cooking Level: Expert

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Reviewed: Mar. 3, 2007

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.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Feb. 21, 2007

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

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Dee

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Reviewed: Sep. 6, 2006

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.

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SARAHMULLINS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Aug. 21, 2006

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!

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brandybruderxo

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Reviewed: Jul. 13, 2006

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!

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Kara

Cooking Level: Expert

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Reviewed: Jan. 23, 2006

Too sweet, but at the same time not flavorful

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tbear

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Reviewed: Jan. 18, 2006

This was fast, easy, and delicious--really handy when I reached in the cabinet for syrup and came out empty. It is very sweet, and I would not want this EVERY time we need syrup, but definitely a welcome change. I used 1/2 teaspoon of pure vanilla extract, and 1/2 teaspoon of imitation maple flavoring, and we all thought it was great. Thanks!

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BUTTERCUPRX

Cooking Level: Intermediate

Home Town: Greenwood, Mississippi, USA

Living In: Crestview, Florida, USA

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Reviewed: Dec. 23, 2005

This turned out great!

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fizees

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2005

This was awesome. I kept forgetting to get syrup at the store and this recipe turned out great. I cooked it along with my pancakes and it was done at the same time. Pancakes, butter and syrup...Perfect!

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Moeturtle

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Reviewed: Nov. 23, 2005

This didn't work for me. It was sickening sweet and didn't really taste like maple. As soon as it started to cool it began to crystallize, to the point where I just threw the remainder out.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 12, 2005

This worked out fine. Every one liked it.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Nov. 6, 2005

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.

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France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

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Reviewed: Oct. 17, 2005

Here in Brazil, real maple syrup is hard to find and outrageously priced (so is artificial, for that matter). Sugar, on the other hand is about US$.20 / lb. This is a great recipe and I use it all the time.

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kenpf

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Reviewed: Sep. 21, 2005

This recipe is very tasty and much better than the store bought kind (other than real maple syrup which is very pricey.)

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FAITHOLSON

Home Town: Saugus, California, USA

Living In: Charlotte, North Carolina, USA

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Cheater Pancake Syrup

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