Reviewed: Apr. 20, 2012

This was good and different! What I liked was the creaminess and I actually liked that it wasn't as sweet as maple syrup (next time I might add just a LITTLE extra brown sugar to make it a teensy bit sweeter. I wasn't sure if it was supposed to get thicker than it did, and I think I would have preferred it thicker so next time I will try out using some corn starch or maybe boiling it longer, or something like that.

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Reviewer:

jennifer_a00

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Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Oct. 23, 2011

I'm giving this recipe 5 stars instead of the 4 that I have in mind simply because I don't want to contribute to lowering the overall average star rating of this recipe (doesn't have a lot of reviews yet) and I'd like people to try it. However I would suggest adding AT LEAST 50% more sugar to this syrup (maybe more depending on your taste) as it wasn't sweet enough for me with the initial 3 tablespoons(yes i packed the Brown sugar). I added about 50% more maple extract as well and a little vanilla just to MY taste. This syrup goes EXCELLENTLY with "Chuck's Molasses French Toast" from this site. However the entire recipe probably only yields about 4-5 servings at best instead of the 8. Extremely high in calorie meal (all of that cream and butter) so don't make it often unless you want to die at 40 but once a month or so wont hurt. TRY THIS RECIPE AND YOU WONT REGRET IT!.

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3 users found this review helpful

Reviewer:

Jen914

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

Yum! I didn't have a problem with mine being too thick. I also cooked it in the microwave. I added vanilla as suggested by other.

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2 users found this review helpful

Reviewer:

gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

Reviewed: Aug. 16, 2011

This was awesome! I followed ingredient list-only I microwaved instead of heating in a saucepan. The results were still 5 star, and a nice thick syrup. My family loved this. Thank you for a keeper recipe!

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5 users found this review helpful

Reviewer:

VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: Jun. 21, 2011

Very tasty. I almost didn't get it to the table the wife had to keep sampling it.

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2 users found this review helpful

Reviewer:

jello

Reviewed: Dec. 18, 2010

It was okay, but not quite what I was looking for.

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Reviewer:

Joie

Cooking Level: Intermediate

Living In: Shingle Springs, California, USA

Reviewed: Sep. 12, 2010

It was a little thick but it went very well with the sweet potato pancakes that I made. It was still yummy a week later when I reheated it.

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3 users found this review helpful

Reviewer:

armstrongT

Cooking Level: Expert

Home Town: Fleming Island, Florida, USA

Reviewed: Sep. 10, 2010

Very good syrup. Used about 1/4 cup brown sugar because it wasn't sweet enough. Other than that - excellent!

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2 users found this review helpful

Reviewer:

elaine7b

Cooking Level: Intermediate

Home Town: Vienna, West Virginia, USA

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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Reviewer:

TruthKid

Cooking Level: Intermediate

Home Town: Amherst, New Hampshire, USA

Living In: Napoli, Campania, Italy

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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4 users found this review helpful