Reviewed: Oct. 4, 2006

This was really easy to make! The syrup is kind of runny and I'm not sure how to thicken it up...but it tastes good!

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Reviewed: Sep. 20, 2006

I tried this when we ran out one Sunday morning and no one wanted to get dressed and run to the store.Wow,were we shocked.This is good stuff!! Not to mention easy to make,makes alot and is better for you.(as if sugar is good for you!!hehe)

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Sep. 15, 2006

I usually buy the aunt jemima type table syrup for many of my housemates as they prefer it over real maple syrup...This is an excellent substitute and much healthier considering there is no crazy chemicals in it or additives! I use 3/4cup dark brown and 1cup white sugar and real vanilla extract (i dont like artificial flavorings). I let the water come to a boil in the pot, then add the sugars and simmer gently for about 5 mins. I check the consistency with a metal spoon and let it cool to see if it has the appropriate 'feeling' to it before removing it from the heat and adding a 1/4cup of honey and then transferring it to a glass jar. I keep mine in the fridge and have never had a problem with it crystalizing. I warm up the syrup before serving if it has been in the fridge and use it for waffles and pancakes. I will be experimenting with other types of extracts and using it for smoothies/ice cream etc... in the future. Will try with splenda as well. :) VERY cheap to make compared to storebought!

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DESIDERATAGRACEFULLY

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: Sep. 10, 2006

I made the "good old fashioned pancakes" recipe from here and had no syrup so I made this really quick and it turned out great. I will use this from now on and not bother to buy it in the store. This is super easy, thanks so much.

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Midnite Myst

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Juneau, Alaska, USA

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Reviewed: Aug. 12, 2006

I followed the advice of other reviewers to use some brown sugar, more maple flavoring, corn syrup and butter. I don't think it would pass for genuine from-the-tree maple syrup but it is a very good pancake syrup.

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Angela A.

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Christiansburg, Virginia, USA

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Reviewed: Jul. 8, 2006

We use your maple syrup with our buttermilk pancakes from another person on this web site and it is the best, the two together is just great!

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jrhanson75

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Reviewed: Jun. 17, 2006

I made this with 1 cup white and 1 cup brown sugar.It was a bit runny for my taste but did not have corn flour or corn syrup to thicken it.Even then it was quite good.I did not even know that making home made syrup for pancakes/ waffles could be so easy.Thankyou for a wonderful recipe.Next time will experiment thickening it and then will re-revioew the recipe.

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Nausheen Khan

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2006

Great! I only had vanilla extract and it still tasted wonderful. Better than store brand stuff with all the preservatives.

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Lucky / Sami

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

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Reviewed: Feb. 9, 2006

Really easy, really simple, quick, and doesn't crystallize. I didn't add butter or anything else, just made the recipe as presented. Great on pancakes!

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France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

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Reviewed: Jan. 29, 2006

It couldn't get much easier than this and it tasted very nice. The hot syrup over waffles was very good. I did use half brown and half white sugar. I added a glug of corn syrup as suggested, some vanilla (didn't have maple flavouring) and a couple of tblsp. of butter. I did boil it for a couple of minutes and did not have a problem with it crystalizing (we ate it all before it had a chance).

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GAYLAF

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Reviewed: Jan. 2, 2006

Delicious and super easy! I made it because we didnt have enough syrup, and now I won't use anything else. how i made it: 1 c white, 1 c brown sugar. 1/4+ c corn syrup for thickness. corn starch for thickness (add as much as you want, just make sure to dissolve it in water before). 1/2 tsp butter+ to taste. didn't have maple extract so I used about 1 tbsp maple syrup and 1 tsp vanilla extract

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dilemmalyn

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Reviewed: Dec. 26, 2005

This syrup was awesome!! I just used it on an Apple-Raisin French Toast Casserole recipe that I got on this website and it tasted great. My boyfriend and I had it for our day after Christmas breakfast and he loved it as well. Do NOT let the thinness of the syrup put you off. It's the best I've ever tasted.

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Kelly

Cooking Level: Intermediate

Home Town: Southington, Connecticut, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Dec. 24, 2005

I never knew how simple it was to make maple syrup. And so quick. I'll never purchase the pre-made stuff again.

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CECK317

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 12, 2005

My family loves this recipe! It is so simple, too. This is what I did: I used C & H Baker's sugar (which is super, super fine and dissolves really well), and I increased the maple extract to 1 full teaspoon, as we really like a strong maple flavor. Since I used so much maple extract, the syrup was darker in color than it would have been with the 1/4 teaspoon of the maple flavoring. I added all the ingredients at once, and stirred the mixture until it came to a full boil. Then, I took it off the heat and let it cool a little while I finished cooking my french toast. Turned out perfect, and my eight year old daughter said it tasted better than the kind from the store. I'll be making this from now on.

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ARKANSASMOM1

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Reviewed: Sep. 28, 2005

my husband liked it more than store bought syrup. so i'll definately be making it again. thanks for the recipe.

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BRETTNSHARA

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Carmichael, California, USA

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Reviewed: Jul. 4, 2005

has always been my favorite recipe growing up. Quit using it after i got married because my husband thought it was too runny. Added the cornstarch and it was perfect for both of us. Thanx!!

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MELA0870

Cooking Level: Beginning

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Reviewed: Jun. 26, 2005

This is the best and easiest syrup recipe I have ever made. I do add about 1\4 cup brown sugar to the other 2 cups of white sugar to give it a bolder taste and thicken it a bit. I have also tried, as others have said, to add corn syrup to thicken it a bit more. Perfect! I love how you can alter it to anyones taste and it is still perfect. Thank you!

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ANGELAIT29

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Reviewed: May 5, 2005

Thanks, Kristy! This is a really nice recipe. It is very simple and quick. I read the other reviews and changed it slightly the second time I made it. (I add a tablespoon or so of corn syrup to thicken it.) It's my oldest daughter's favorite syrup!

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Mar. 14, 2005

I made this recipe with some doubt, however, after tasting it, I must admit it is a real winner. I may never buy Maple syrup again.

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GRLRACER

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Reviewed: Jan. 28, 2005

This is without a doubt one of the best syrup recipes I have ever tasted. Not even name brand syrups are as good as this in my opinion. I did alter it a bit by adding vanilla instead of maple extract, substituting one cup of brown sugar for the white and added about 2 Tbls of butter at the end. This is so simple but so good and it doesn't have all of the junk in it that store bought syrup has. I am forever greatful Kristy!

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