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Buttery Maple Syrup

Buttery Maple Syrup

ghanajan

"Homemade pancake syrup."
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Ingredients

10 m servings 167 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

I prefer only real maple syrup, but miss the thickness of the fake syrups. I recommend using light brown sugar vs dark. After completely cooled & a taste test I increased the maple extract to ...

Most helpful critical review

I was very disappointed in this recipe. It just didn't come out at all. I am not a novice cook and have made syrups before but this was just not good. Very grainy I am not sure I will try it aga...

Most helpful
Most positive
Least positive
Newest

I prefer only real maple syrup, but miss the thickness of the fake syrups. I recommend using light brown sugar vs dark. After completely cooled & a taste test I increased the maple extract to ...

Great, easy, fast syrup!

I have yet to go out and buy maple extract, so I just use pure vanilla and it's delicious. I've found that adding more butter makes this even tastier with no more effort. I looked for this recip...

This worked out nicely - I added a tsp of vanilla. Family ate it up!

I was very disappointed in this recipe. It just didn't come out at all. I am not a novice cook and have made syrups before but this was just not good. Very grainy I am not sure I will try it aga...

Best ever!

Being diabetic I normally play around with ingredients. This one I substituted stevia for the white sugar and added an extra teaspoon of maple.

Super easy and super good. Tastes just like bottled syrup but brighter and fresher. I only made a little at a time becuase it does start to crystallize after a few days in the fridge.

Best syrup I have ever had. 2 tbsp butter. Boiled to 223-230 C to thicken. Next morning after refrigeration it was perfectly thick and rich and delicious!

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