Reviewed: May 5, 2012

Great flavor! I used half the flour because of the reviewers who said it was too thick. Andy wanted it a little thicker than that. Also, I might use corn starch just to make it clear rather than cloudy. Loved the taste though!

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Reviewer:

Betty P.

Reviewed: Mar. 25, 2012

Good syrup with or without the cinnamon.

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Reviewer:

VICTORIANSPICE

Reviewed: Mar. 15, 2012

Loved it! Simple and yummy. Followed directions and it turned out perfectly. I took it off the heat as soon as it turned from light brown to dark brown. I love how it almost has a foamy texture. It's different and perfect when you don't have maple extract.

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knaegle

Reviewed: Mar. 7, 2012

Yummy.

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Reviewer:

templina71

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 24, 2012

It was ok. Boiling it for the suggested time I found it poured to thick. May try again to make a little thinner, but I'll probably try another recipe first.

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sweetseeker

Reviewed: Feb. 11, 2012

I love it. So good for a lazy day when you don't want to go to the store to buy syrup but you REALLY want pancakes!

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Reviewer:

danielleT

Reviewed: Dec. 26, 2011

Very easy and delicious. It's a lot sweeter than your typical maple syrup. Goes perfectly with the "Pumpkin Pie French Toast Recipe" on here.

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Reviewer:

PrincessM7

Reviewed: Dec. 24, 2011

I made this Dairy free and Gluten free using Bob's red mill flour and earthj balance margarine and it thickened nicely. A new favorite.

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Reviewer:

mommyhale

Reviewed: Dec. 16, 2011

Went well with pumpkin pancakes. I only used 1 tablespoon of flour and the consistency of the syrup was perfect for my tastes. Note: I have also tried 1/2 tablespoon of flour, but that wasn't quite enough.

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