Reviewed: Apr. 15, 2012

I made it the first time according to the recipe and it was very thin and light. I would give it a 3. With the suggested modifications 1 cup brown sugar and 1 cup white sugar it was amazing! I will average it out at 4 stars.

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Reviewer:

reesepiecie1

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

We love this and use it now rather than buying the extremely overpriced brand name stuff. We took some advice from other reviewers and simplified it: 2 cups brown sugar to 1 cup water, and let simmer for 5-10 minutes (it's fine if you don't want to simmer longer, it's just nicer if you do).

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Reviewer:

DiGiacomo

Reviewed: Feb. 11, 2012

This recipe is great, but the instructions could use more detail. For those who commented that it is runny, it is the cooking time that needs to be changed. It needs to boil a while before it thickens. I cooked it to near the soft ball stage the first time and that worked fine.

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Reviewer:

annebenjon

Cooking Level: Expert

Home Town: Granger, Indiana, USA

Reviewed: Oct. 14, 2011

simple but it works!

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Molly Curtis

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Reviewed: Sep. 18, 2011

Hey, it is what it is. No, it doesn't taste like real maple syrup from VT. But it isn't claiming to be, either. No chemicals,nothing artificial. I let mine boil down a little to thinken it up a bit and when it was finished I added 2 TBS real butter. I made it with all white sugar. It's a keeper in my book.

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Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

Reviewed: Jul. 25, 2011

This recipe is almost exactly the same as the one that's been in my family for generations. I suppose I'm used to it, but I like it runny. That's the way it always was when I was growing up. The only thing different in my recipe is the addition of 1/4 teaspoon of almond extract. Try it. It really adds something to the syrup.

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Reviewer:

Jacque_O

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Jul. 18, 2011

I also live in a country where you can't buy syrup, and i made this for my pancakes and it tasted just right! I used brown sugar and white sugar like other suggested, with the maple flavor extract i luckily got passed on from another American, and it honestly tasted just like syrup should! Yes, it was thinner than I'm used to, but not too thin in my opinion. Very easy to make!!

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Reviewed: Jun. 19, 2011

it was way too sugary and way too thin. i ended up tossing the batch i made and went with a more tried and true recipe that turned out perfect, like it always does.

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Reviewer:

shannah.shark

Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA

Reviewed: May 26, 2011

I used my mothers recipe man times so i know how to make syrup but i lost my moms recipe and didnt want to call considering the time difference. So i used this one and was extremely disappointed. I did not care for the taste and it was too thin. I would have thought i did it wrong if the top would have crystallized but it didnt. no matter how old it became.

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Reviewer:

armywive

Reviewed: May 15, 2011

Thank you for the super quick and easy recipe! I'd made maple syrup in the past but I think it had corn syrup in it. Found myself dangerously low on real maple syrup this morning... and it was pancake morning! A quick interwebz search turned up this page and the morning was saved ;-) For those of you unhappy with the color/consistancy there are a couple fixes: 1) use organic sugar. It already has some of it's molasses left in it. 2) use all white sugar, but add a teaspoon or two of molasses. 3) bring the mixture to a full blown boil (without stirring) for 2-3 minutes. Once the syrup cools, it will be the perfect syrup-y consistancy without added ingredients. All I have on hand is organic sugar so I used that and boiled for about 2.5 minutes. We used it warm and runny, but cooled it is a rich brown color with a consistancy a bit thicker than real maple syrup. All in all a keeper for the ease and speed that it can be made!

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