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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gurudwara

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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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eroher

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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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Ms. R

Cooking Level: Intermediate

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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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Patience

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Cottage Grove, Oregon, USA

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Reviewed: Nov. 16, 2008

Like most people who have rated this recipe, I also, ran out of pancake syrup after the french toast was made. I thought, "hey, it shouldn't be that hard, right?". It really wasn't. And it tasted great!! Only omission was the maple extract because I didn't have it on hand. Oh, and I only had brown sugar flavored dark corn syrup instead of the light. I will definetly try to stick to the exact recipe next time. Can't wait...

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Cabbage

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

Living In: Belleville, Illinois, USA

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Reviewed: Oct. 25, 2008

I really liked the look of this recipe, but I made some adjustments. I used 1C brown sugar, and instead of the water I used 1C of Prickly Pear Juice. My family LOVED it. Thank you for the recipe.

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Jennifer Simons

Cooking Level: Expert

Home Town: Prescott, Arizona, USA

Living In: Prescott Valley, Arizona, USA

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Reviewed: Oct. 20, 2008

Good, but still in my view not Mrs. Butterworth's.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 21, 2008

When I ran out of store bought syrup, I made this as a quick substitute. I didn't have any maple flavoring in the cabinet, but did have banana and rum flavors. Now I have a yummy bananas foster syrup.

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TIMESTITCHER

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Reviewed: Sep. 16, 2008

Taste like store bought. I'll never buy again.

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StarBetsill

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Melbourne, Florida, USA

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Reviewed: Sep. 13, 2008

Like many reviewers, I did not have maple flavoring. Instead, I added a 1/2 tsp of cinnamon. Delicious!

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DOODLE012

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Reviewed: Sep. 13, 2008

This was awesome syrup. I made exactly as recipe states. We let it cool a bit and used it warm. Yummy!

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Tracy in Ohio

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Reviewed: Sep. 12, 2008

This was pretty good for not wanting to go to the store to buy syrup. I didn't have any maple flavoring, so I'm not sure if it would have been better. It would have been better if it were a little thicker and not so sweet. It was a little much for me! But, a good quick fix!

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Rici from Oregon

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 4, 2008

I've been thinking I should try homemade syrup because it just doesn't seem right that a product made with sugar and water should contain so many mysterious ingredients and preservatives. I had no choice this morning because I started pancakes before I realized there was just a little bit left in the bottle. I found this recipe to be a GREAT subsitute. It was the same as the store bought stuff in color and texture. I didn't have any maple flavoring but no one in my family knew the difference. It might even be worth puchasing maple flavoring just for this recipe. I haven't done the math but a couple of batches of this probably costs pennies, verses 2 dollars and up for a name brand syrup with very little difference in quality. Plus, there's the benefit of one less processed-food that goes into my kids. This will be made over and over and over in my house.

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Reviewer:

bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Jul. 28, 2008

This came out perfectly. I changed nothing and doubled the recipe. (We use A LOT of syrup in this house!) This was not hard at all to make and pretty straightforward. Mine thickened up nicely. This will be a nice syrup to have on hand for when we want a change from the Absolute Best Pancake Syrup from this site. I'll never spend $4.00 on a bottle of pre-made pancake syrup again, now I know how easy it is to make at home. UPDATED AGAIN 12/12/08: I made a triple batch of this today, using a tsp. of butter flavoring in with the maple. For those interested, a triple batch will almost fit in an empty Country Kitchen syrup bottle.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 27, 2008

Oh Man!! You saved the day with this recipe!! I thought I'd try it, I didn't have any in the house and my waffles were already made and I am amazed!! I had never made homemade syrup before and was not certain if I wanted to try this after seeing my sister make syrup when I was younger, it was like flavored sugar water! So see my excitment when I made this and it turned out beautifully!!! Thank you!! I will make this syrup all the time now. No more store bought, this recipe holds it own and is SOOOO easy to make!!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Jul. 27, 2008

This was a great homemade syrup. It was fast and easy too. I found out after I started that I didn't have any maple flavor, so I used a combo of butter and rum extracts to equal the given amount of maple. I don't know if mine turning out so well means you can change it out with say raspberry or orange or almond, but it worked for me. Next time I'll make sure I have maple in my pantry for maple syrup, although I thought the butter rum flavor was great too. This made enough for breakfast for 3 people and there is plenty left for another meal. Thanks, this saved me $ and I had the fun of making my own syrup!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 25, 2008

This was very easy to make. I used Almond extract and vanilla. Gave it a four cause it has a nutty flavor (used the nut extract). Next time I'll just use straight vanilla. My 5 yr old gobbled it up along with blueberry pancakes. YUM.

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