The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 23, 2009
Absolutely delicious! I used hazelnut in place of the maple for something fun and different. Using maple again this morning. Perfect amounts of everything!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 12, 2009
I omitted the white sugar and upped the brown to a full cup. Had no maple flavouring so I used almond since that's what I had on hand. I did eyeball the extracts and may have put a little too much. Did the taste test and found this to be a little sweet, and the flavouring not right. But that could be my fault for putting too much extracts. This makes a very small amount, and I would only make this again if I was out of syrup and needed some in a pinch. Good recipe to have though!
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Photo by The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 7, 2009
I asked my littlest grandson if he would like (his favorite) pancakes for breakfast before I realized we had no syrup. I didn't want to disappoint him or go to the store as we are a bit off the beaten path. I came to allrecipes to look for help and found this recipe which had ingredients I had on hand except the maple flavoring. We had a bit of pure Maine maple syrup left over from our trip to the farm on Maine Maple Sunday so I used a bit of that instead. That was the only substitution; the rest I followed exactly. My gradson and boyfriend loved it! I don't think they will let me buy it again! We love your recipe and next time I will have the maple flavoring on hand! Thanks!
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Cooking Level: Intermediate

Home Town: Fairfield, Maine, USA
Living In: Oakland, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 2, 2009
This recipe is amazing. I left out the maple flavoring as most did and replaced it with the vanilla. I use this on homemade waffles and it is so very good. I think it is much better than store bought. I made up extra and keep it in a jar in the frig and then warm it when needed. YUMMY!
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Cooking Level: Intermediate

Home Town: Rialto, California, USA
Living In: Westminster, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 8, 2009
This was SO GOOD! The consistency and color was the same as store bought syrup, but it was WAY BETTER! I didn't have any maple flavoring so I just used a full teaspoon of vanilla instead of a half, and I didn't even miss the maple flavor. I will never buy syrup again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 5, 2009
YUM!! I used Splenda instead of white sugar, and I left out the maple flavoring. This is SO GOOD!!! You should heat it slowly though, it helps to prevent some of that sticky coating on the top. THANK YOU FOR THIS RECIPE!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 15, 2009
love it...easy. We'll never buy syrup again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 1, 2009
This is So good! My kids can't do artificial flavors and only 1 will eat real maple syrup. This will be all I use from now on. It tastes like pancake syrup (better even) but without the artificial flavors. I used all natural maple flavoring and real vanilla extract for this. Much more economical and better tasting! Thanks so much for sharing this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 13, 2009
I always refused to eat pancakes because the syrup was too thick, I love the favor and the texture.
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Toi

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 4, 2009
This was perfect. I will never buy store bought syrup again! Left overs (although there wasn't much) reheated nicely.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 15, 2009
Excellent flavor, ingredients I have on hand & quick to make! We really like this syrup recipe.
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Home Town: Prescott, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 14, 2009
When I made this recipe as written (minus maple extract), it was too sweet, so I tweaked it to make it a five star recipe. I only use brown sugar; to me the white is totally unnecessary. Just use 3/4 to 1 cup brown sugar, and I also add a little bit of salt. My husband loves the syrup. Oh, and I don't have maple extract so I use plenty of vanilla.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 5, 2009
This is a good recipe, and easy to make!
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Cooking Level: Expert

Living In: Tonganoxie, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Feb. 3, 2009
Tastes great. I increased the vanilla and maple just a little. Mine ended up getting too thick. My old recipe calls for bringing to a full boil and then simmering (rather than to continue to boil), so I will follow those directions next time. We did enjoy this and will make again. Thanks for sharing the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 2, 2009
I was pleasantly surprised by this recipe - it worked great in a pinch when I ran out of Mrs. Butterworth's. I loved how simple the ingredient list was and may make this in the future if I run out of syrup again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 2, 2009
Mine came out very thick, but kids all agreed it had a great flavor.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 24, 2009
This recipe is amazing! I have never made homemade syrup before but like others have mentioned, I thought making it might save some money. I made it with Good Old Fashioned Pancakes, also from this site, and it was a huge hit! Next time, I might try adding almond extract, as others have suggested, but the recipe is perfect as is. Thanks for sharing this great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 22, 2009
I LOVE THIS RECIPE! I made it and love it. My friends told me this syrup was much better than store bought and I'd have to agree. It's awesome and so easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 24, 2008
This syrup really turned out great! I didn't have any maple syrup around (neither did I have maple extract) so like a few other reviewers I simply used the vanilla extract doubled (1 tsp.) instead. It turned out really well- was sweet and not overly vanilla-y tasting. I would definitely recommend this recipe. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 23, 2008
Ok so a recipie for syrup.... youd think Duhh, but hey! This one is great! Who knew? I made it with cinnamon instead of maple and it came out great! Try it yourself you will be impressed! Add a tablespoon of butter as it cools to enhance the richness.
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Cooking Level: Expert

Home Town: Spokane, Washington, USA
Living In: Cottage Grove, Oregon, USA

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