Reviewed: Oct. 17, 2008

Very good and easy to make.

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Reviewed: Oct. 4, 2008

This is an easy alternative to maple syrup. My family love it. I served it on gingerbread waffles (from this web site) but it would be great on any kind of waffles. It would be good on apple pie a la mode also.

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Mrs. R

Cooking Level: Expert

Living In: Twin Falls, Idaho, USA

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Reviewed: Sep. 30, 2008

I made this exactly according to the recipe and it turned out perfectly. I am in Italy, so it is difficult (or impossible) to find alot of the ingredients we use in America for cooking. This recipe was basic and simple, and it was delicious. It was particularly sweet, but if you are a sweet tooth (like my boyfriend) you will love it. We had this on pancakes, dutch babies, and i even put a little in the frying pan when I was frying up breakfast sausages and they came out with a salty/sweet flavor (sort of like the pre-packaged maple flavored sausages back home) - delicious!

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Le12ahw

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Treviso, Veneto , Italy

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Reviewed: Aug. 31, 2008

This was really good. I was worried it would be too sweet, but it turned out just perfect! There were no leftovers!

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CHRISMILLER83

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Reviewed: Aug. 1, 2008

This syrup went wonderfully with pancakes and bananas, topped with whipped cream and a dash of nutmeg. It was very easy to make, and it has kept pretty well in my fridge for about a week. If you combine the leftovers with some milk and heat it up, then add it to strong coffee, you get a Cinnamon Dolce Latte! The only downside is the texture once it's been in the fridge long enough to get really cold. It has the consistency of an egg white. So eat it all while it's hot!

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LubbocKat

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Jul. 10, 2008

Such an easy and tasty syrup! We love it! This time I stirred in 1/8 tsp. almond extract after I removed it from the heat, and a couple of shakes of salt. It was fabulous! I only boil it for about 5 minutes so it doesn't get too thick.

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Jana

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: Jun. 22, 2008

I've made this syrup several times and it is quick and easy. Everybody loves it. I even made it for breakfast after my daughter's slumber party and several of the mom's called for the recipe because their kids raved about it. The only reason I give it a four is because it becomes very thick and slightly goopy. But the kids like to spread it on their pancake. And the flavor is awesome.

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nhaft

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Reviewed: May 25, 2008

The think I like most about this recipe is that I can usually whip it up from things I already have on hand. This is what prompted me to make it in the first place. Now, it is so easy, tasty, and convenient, it's the only syrup we use for breakfast

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Loni W

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

This was good, but very thick. Next time I make this, I will try making it with out flour. Good taste.

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Joannealexis1250

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Reviewed: Feb. 18, 2008

This is pretty good. I was surprised at how it tasted. I am a real maple syrup girl so for me to like anything but that on my pancakes is amazing.I used this on pumpkin pancakes and it was great. It does get thick as it cools but I just reheated it. Thanks!

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CARDINALLOVER

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

This is a quick and easy recipe. I left the stove for a about 20 seconds while the mixture was over the heat and it started to harden quickly to the bottom of the pan! Don't leave while preparing. My kids really liked it!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 15, 2008

This is the first time I tried making homemade syrup, and this recipe was simple and easy to follow. I thought this syrup was good, I cut down a little on the cinnamon because I am not a huge cinnamon fan. I still prefer real maple syrup, but this is a nice recipe to have when there is no maple syrup around!

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CassiaFlower

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Logan, Utah, USA

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Reviewed: Nov. 12, 2007

I'm giving this recipe 5 stars because we enjoyed it very much. I wanted to make waffles, but had no maple syrup. Keep in mind that it's very sweet, so you don't have to use too much. It kept well in the refrigerator too.

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annmcalvert

Cooking Level: Intermediate

Living In: Crane Hill, Alabama, USA

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Reviewed: Oct. 17, 2007

This is the first time I have ever had homemade syrup. We thought it was pretty good.I might even try adding a little butter next time.The first thing my 8 year old said was "that was awesome give me some more."It was a nice change from the same old boring maple syrup...since I doubled the recipe (to make sure there was plenty) I put the remaining syrup in an empty syrup bottle and placed it in the fridge. That seemed to work fine then you just microwave it for 10-20 seconds to warm it up the next time.

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