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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 15, 2008
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!
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Daisy Mae
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 15, 2008
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.
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Erin
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 27, 2008
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.
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Jen
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Cooking Level: Expert
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 13, 2008
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!
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titus2daughter
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 19, 2008
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.
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calicotech
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 2, 2008
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.
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Justus&Dane's Mom
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 22, 2008
used vanilla, less sugar, family loves it.
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Rae
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 16, 2008
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!
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love to cook!
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Cooking Level: Intermediate
Home Town: Warren, Ohio, USA
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 12, 2008
This is surprisingly easy and soooo good.
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Toni SundayEdwards
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Cooking Level: Professional
Home Town: Silver Spring, Maryland, USA
Living In: Maysville, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 17, 2008
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.
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Jesi Steiber
Cooking Level: Expert
Living In: Houston, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 2, 2008
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!
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What a Dish!
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 28, 2008
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!!
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outnumbered
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Home Town: Chicago, Illinois, USA
Living In: Flowery Branch, Georgia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 21, 2008
I like the suggestion to use brown sugar and vanilla. It tasted fine but it is very thin. My husband loved it.
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Carrieeliza
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 8, 2008
Absolutely awesome and the kids loved it. A definite new syrup for our family.
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Missy
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 9, 2007
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.
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pdloves2bake
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 25, 2007
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.
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Reni
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Sep. 15, 2007
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.