Reviewed: Nov. 9, 2004

This was a great recipe! Thank you. I've made this several times, and no longer buy pancake syrup in the store. I did alter the recipe a bit. Like the others, I use 1 cup white sugar and 1 cup brown sugar. I also double the maple flavoring and add some butter flavoring as well. Also, I add 1/4 c of corn syrup. This thickens it up a bit and adds a store-bought consistency to the syrup. When I cook the syrup, I have it on medium heat and I allow it to boil lightly for 10 minutes or so. Then, I remove from heat and allow it to thicken up.

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ANGELA4548

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Reviewed: Nov. 1, 2004

Very good syrup! I added a little bit more maple flavoring, some butter and did the half white sugar half brown sugar. It made so much, I will be putting the leftovers into the fridge. Very tasty!!

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TAMTAM79

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Stockton, California, USA

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Reviewed: Oct. 17, 2004

Who knew sugar water could be so tasty! I also subsituted half brown sugar (dark) and vanilla extract. My mom used to make something like this when I was a kid and has since lost the recipe. So glad I have found one (especially because it is SO easy!).

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PERSEPHONE

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Jul. 31, 2004

it's definetly easy and if you add a litte butter. it's great

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MMGOOD3

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Reviewed: Jul. 18, 2004

This syrup is the best! I took the advice of others and did 1 cup white sugar and 1 cup brown. It turned out great. I wasn't watching it that good on the stove and it started to boiled, but I think that helped with the consistency. I stored it in a salad dressing tupperware. I will use this from now on and never buy store-bought maple syrup again! Thanks for the great recipe!

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HEIDI

Cooking Level: Intermediate

Living In: Bountiful, Utah, USA

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Reviewed: Jun. 27, 2004

we're moving internationally & trying to use up extra stuff, so I used Vanilla extract in place of the maple, 1 cup white sugar, and 1 cup brown sugar. We're out of corn starch, but if I had it, I think it would have made this recipe even better. This recipe is great, and one I remember my mother using when I was small. I recommend using the Vanilla extract for something different.

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LITTLESISTERLAURA

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Reviewed: Mar. 23, 2004

This is all my family uses anymore, Great syrup!!

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CARISSAHEART

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Mar. 12, 2004

This recipe was very easy to make.. I would agree with some of the other reviews that it is way to runny. I used 1 cup of white and 1 cup of brown sugar and it made it the brown color that store bought syrup is. The taste was awesome, I may have put just a little more maple flavor in because I didn't have the right measuring spoon. To thicken it I used 1-2 ounces of corn starch/water mixture, threw it in the freezer for about a half an hour and then to the fridge. This morning it is about the right consistancy. Thanks for sharing.

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WINTERPRISM

Cooking Level: Beginning

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Reviewed: Mar. 9, 2004

fantastic base recipe. i am currently living in belgium, where maple syrup is not sold, but i was raised in north america and miss my classic pancakes and syrup! vanilla and other extracts make nice substitutes for maple ... i also follow the advice of other reviewers and use brown sugar and butter.

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Melissa Moo

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Feb. 13, 2004

I agree that this is a bit runny, but I still love it! I works great on certain types of pancakes. My fiance loves it. If even used different types of extracts.

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AMANDALOVE

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Reviewed: Jul. 31, 2003

I made this recipe this morning and everyone loved it. They wanted waffles and we were out of syrup so we tried it. They were a little skeptical at first but once they tried it they were hooked. I used half brown sugar and half white so it would get a little thicker and have the right color. It was excellent. We will use this all the time.

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SASSY43028

Cooking Level: Intermediate

Home Town: Howard, Ohio, USA

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Reviewed: May 13, 2003

Altered it a bit and my family liked it better. They thought it was too thin and light before. Instead of 2 cups of white sugar, use one cup white sugar and one cup brown sugar. I mixed all ingredients and let it come to a boil, then removed it from the heat. It made it thicker. I also added 1/2 tsp. of butter flavoring. Gave it kind of a "Mrs. Butterworth" flavor.

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KRISTYT

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Reviewed: Mar. 26, 2003

I love this syrup. I have made it several times now and each time I love it even more. It is so simple yet delicious!

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LEISHA3

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Reviewed: Feb. 18, 2003

Love this recipe very good taste & so easy to make I doubled this recipe so I can have some in my pantry for later.Tasted as good as the store bought stuff..but costs much less, I definately will be making this recipe again. Thanks Kristy!

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