Reviewed: Mar. 7, 2012

So good and so easy! Glad I read the reviews before though. I cut down the sugar amount and it was perfect!

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Reviewer:

jess_caleb

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Cannon Beach, Oregon, USA

Reviewed: Jan. 28, 2012

I made this syrup this morning for Belgium waffles and it was ouststanding! My granddaughter insisted on her Log Cabin until she tryed it. When I was a child my mother made homemade Maple syrup but it wasn't as good as this recipe. I plan to continue make this syrup, no more store bought syrup.

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Reviewer:

MyBreak2Day

Cooking Level: Expert

Reviewed: Jan. 22, 2012

I have made a variation of this for several years. First, the boiling time is too long- it only needs a minute or two. That's why people are ending up with candy. Also, using all white sugar and adding a tablespoon or so of molasses is the same concept but gives a deeper flavor. I also add butter flavoring to mine sometimes. My family likes it better than any store-bought!

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Reviewer:

cwpeters

Reviewed: Jan. 21, 2012

I have made this syrup for decades. Delicious! A husband and four sons have eaten many pancakes topped with this syrup.

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Reviewer:

Nancy

Reviewed: Jan. 21, 2012

This recipe is what I grew up with. I rarely buy syrup. My mom's recipe didn't include corn syrup. I usually make it with maple and vanilla, however I have altered it in the past, including putting blueberries or strawberries in the the boiled mixture.

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Reviewer:

laborintensive

Reviewed: Apr. 12, 2011

This recipe is our FAVORITE. Super easy to make and thickens up real nice in the fridge. Play around with different extracts. We have added butter extract, almond, and the maple it calls for. I also use real vanilla. Wish I could give it 10 stars!

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Reviewer:

shelskitchen

Reviewed: Feb. 20, 2011

k so I to tweeked this. listening to the advice of others I was able to solve the too-runny problem I cut this recipe down to apotion of 6 (just me & my honey) I used half cup each of water corn syrup & brown sugar. then just 2 tlbs of white sugar followed by a tlb of margarine as it was cooling 1/2 teasoop of vanilla 1/4 teaspoon of almond this was excellent . honey did not even realize I created this my self

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Reviewer:

marie888

Reviewed: Dec. 20, 2010

I used this as my base idea for my whiskey syrup. With the hooch in place of the water, then a pinch of baking soda to keep it from crystalizing. I also used almond extract instead of maple flavor. Delicious! Tastes great and excellent consistency.

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Reviewer:

Ronoc

Reviewed: Nov. 3, 2010

Made this for our french toast fingers this morning. I don't usually use syrup, but this is too good not to. I followed the recipe, but only 1/2. Wasn't sure if everyone would like it, so I wasn't up for using 4 cups of sugar all at once. It thickened up very nicely in the fridge, but tastes best warm. Very, very good.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 10, 2010

This is indeed awsome!!! I can't wait to serve this at my Christmas breakfast buffet. It is terribly runny though, anybody have any ideas on how to thicken it up some???

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