Thought this recipe was pretty good for those of us who buy store bought maple syrup-I do not purchase pure maple syrup and I'm sure if I did I would recognize the difference. I used 1 1/2cups of white sugar but may even cut back more next time mixing brown sugar in with the white. I also used 1/2 teaspoon of Pure vanilla and 1/2 teaspoon of maple flavor. I keep mine in the fridge and warm it up when I need it....made this for the oatmeal pancakes II on this site...tasty breakfast. Thank you for sharing!

This was so easy and SO TASTY! I used butter vanilla flavoring (can't find maple in the area I'm in), 1/2 white sugar and 1/2 brown sugar. It was delicious; my husband LOVED it. I'll definitely make again.

The original recipe was to thin and light. I used half white and half brown sugar. I brought it to a boil and then let sit to thicken up.

Great recipe! I used 1 1/2 cups of white sugar and 1/2 cup of light brown and added 1/4 tsp of butter extract. It was a little runny but overnight in the fridge fixed that. Thanks!

This is exactly what I've grown up with my whole life. My mom always made our syrup and we never had store bought syrup growing up. When I would have friends stay the night, they would always be so surprised my mom made our pancake syrup.

This is so good (brings back childhood memories). I also used half brown half white sugar since so many reviewers did that and 1/2 tsp vanilla, 1/2 tsp maple flavoring. I added the corn syrup too (1/4 cup). Its still very thin, but the taste is great. I dont think I'll be buying Mrs Butterworths anymore.

used vanilla, less sugar, family loves it.

Following some other suggestions, I changed some things in this recipe. I used 1 c. white sugar and 3/4 c. brown sugar and boiled for about five minutes. I think next time I'll cook it longer to make it more syrupy. After I took it off the heat, I added vanilla extract and 1/4 c. honey. It really tastes good and, surprisingly, DH really likes it! It's not store-bought syrup, but it is good. Very nice if you are trying to avoid corn syrup!

This is surprisingly easy and soooo good.

My family has always been skeptical about homemade syrup. But I made this, with the same additions (brown sugar, corn syrup) and they don't want the store bought stuff anymore! This is simple and tastes great.

Very easy to make, and good flavor. I did use 1/2 cup of brown sugar in place of 1/2 cup of the white. I also used 1 tsp. maple flavoring. This is the way my parents always make "maple syrup". I prefer the real stuff but I'm out of it. This was a good sub, thanks!

I halved the recipe, used corn syrup instead of sugar, and doubled the maple flavor. Boiled gently for about five minutes, took off the heat and added 3 T. butter...my family raved over this and my husband said no more store bought syrup!!

I like the suggestion to use brown sugar and vanilla. It tasted fine but it is very thin. My husband loved it.

Absolutely awesome and the kids loved it. A definite new syrup for our family.

This was so simple and very good. I followed the others advice and used half white and half brown sugar and doubled the maple flavoring. I brought the sugar and water to a boil and then added the maple. I thought the consistency was right on with a heated syrup.

Easy and quick recipe; works great as a base recipe for any type of syrup. Just don't forget to let it cool a bit, as that is where it thickens.

Fan-freakin-tastic!!! I'm currently living overseas and the country I live in doesn't use maple syrup, despite the fact that they sell real American pancake mix, go figure. Recently we wanted pancakes, so I prayed to the culinary gods in hopes of finding a recipe on here and was soooo happy to find this. The only downside was it's need for maple extract (yep, can't get that either!) so I thought maybe using vanilla would be okay, but I was still worried. I was THRILLED to see so many others saying they used vanilla instead! Indeed, using the vanilla was great! I used 1 cup of white sugar and 1 cup of light brown sugar (didn't have any dark brown sugar) and I also added about 2 teaspoons of cornstarch and 1 tablespoon of real butter. Yes, it's true; the end result will not lead to a thick syrupy texture that many are used to, but I don't know of many normal people who drink the left over syrup off their plates anyway. I cannot thank you enough for this recipe, it's allowed me to hang on to a few of my comforting American foods.