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.

Loved This! Not as sweet as maple syrup. My kids mixed the two, and thought it was delicious.

I substituted vanilla in place of maple syrup and put it over bread pudding. Incredible!

I made this to go along with the apple frech toast strata--total success!! Will do this one again!!!

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.

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.

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.

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.

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.

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!

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!

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.

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

This was pretty good. I think it should be called a sauce instead of syrup, but that didn't stop me from totally enjoying it on Veronica's Apple Pancakes. It kind of reminded me of the sauce you sometimes see on bread pudding. You really can't go wrong with butter and cream! :) I too boiled it a few minutes and let it thicken while it cooled off. It wasn't too runny at all.