The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 30, 2009
What a great change from using maple syrup on pancakes. I didn't have heavy cream but I did have buttermilk from the pancakes I was making. Using my ultra scientific method of guestimation, I added about another TBS of brown sugar to make sure the buttermilk didn't hide the sweetness. It turned out good, next time I'll make sure I have heavy cream on hand.
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Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA
Living In: Fort Drum, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 24, 2009
Very simple to put together in the morning before breakfast. I did add a little nutmeg and a little more maple extract. Not as good as the Absolute Best Pancake Syrup, but pretty tasty. Super rich. I served it with the Cinnamon Griddle Cakes, which was a little overkill, I think.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 4, 2009
Flavor good, consistency- not! Really, it was pretty difficult to find it appetizing. I did add more sugar because it wasn't quite sweet enough. Won't make again.
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Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 31, 2009
This is absolutely delicious and a preferable alternative to manufactured (i.e. not pure) maple syrup. I had no heavy cream on hand, so I used ice cream instead and melted it in a saucepan. It worked wonderfully. Just make sure not to let the mixture boil if you make it this way.
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Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA
Living In: Stone Mountain, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 20, 2009
This is an A1 add-on to bread pudding came out great no changes Thank You
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Cooking Level: Intermediate

Living In: Rutland, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 19, 2009
Awesome! I accidentally added too much flavoring so I thinned it out with more cream and it was divine.
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Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany
Living In: Parrish, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 14, 2008
Holy ! So very good. Too good. I wish I never made it because now I crave it!
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Cooking Level: Expert

Living In: Alvarado, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Jan. 23, 2008
This was delicious! At first I was concerned with the heavy cream and how it would taste. I halved the recipe, added almond extract (didn't have vanilla) and 1 extra teaspoon of brown sugar. Served them with good old fashion pancake recipe from this site. Kids loved them for breakfast before school.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 9, 2007
Loved This! Not as sweet as maple syrup. My kids mixed the two, and thought it was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 4, 2007
I substituted vanilla in place of maple syrup and put it over bread pudding. Incredible!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 12, 2007
I made this to go along with the apple frech toast strata--total success!! Will do this one again!!!
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Cooking Level: Expert

Home Town: Dakota City, Iowa, USA
Living In: Humboldt, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 16, 2007
Wow, I made this syrup today to go with Veronica’s Apple Pancake recipe I also found here on the site. This was a real winner for me. It’s so easy (not that making syrup is a hard thing to do) and tastes delicious! The butter in the syrup complemented the pancakes perfectly. This is definitely staying in my recipe collection and I know I will be making it often.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 16, 2007
Is was a little dissappointed in the final product. The flavor was good but I boiled for 6 minutes trying to thicken and it just never happened.
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Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 10, 2007
Excellent. I added a bit of vanilla with the maple extract, also. I cooked just a bit longer than the recipe called for, and the consistency was perfect--served it with french toast made with whole-grain, raisin-pecan artisan bread, and it was a big hit. This one is a keeper.
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Cooking Level: Expert

Home Town: Smithville, Mississippi, USA
Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 18, 2007
It didn't thicken as much as it could have, so I added a pinch of cornstarch but it was amazing with the Apple Raisin Cakes from this site.
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Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 18, 2007
This is a very good syrup. It will thicken up as it cools. My only complaint, and it's strictly a personal preference, is that it is not sweet enough for me. It is very creamy and delicious though.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Ogden, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 5, 2006
Wonderful flavor. I served this over pecan waffles and got RAVE reciews from my family. I would have liked for it to be a little thicker though. This may have happened because I had to substiture whole milk for a portion of the cream. But other than that it was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 28, 2006
I made this to go with the Almond French toast also from this site and it was awesome. Very rich and delicious. It took me about ten minutes for the syrup to thicken, but other than that followed the recipe excatly as stated. I actually made it the night before, and after being in the refrigerator it became VERY thick (like butter or margarine!). It would have made a delicious spread, but I microwaved it until it softened and thinned out. Absolutely yummy!
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Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA
Living In: Aurora, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 14, 2006
Absolutely delicious! I used it as suggested with Veronica's Apple Pancakes. I did not have the maple flavoring (thought I had it, but couldn't find it) so I used pure vanilla extract - delicious. I will use this recipe for banana crepes and french toast too. Thank you for sharing this recipe - a real keeper.
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 10, 2005
We used this on Pumpkin Pancakes and it was excellent. The perfect fall breakfast. I would recommend this combination of pancakes and syrup with a little powdered sugar on top. yummmmmmy
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