Recipe by LADY2416
"We never had store bought syrup in the house, and when you taste this you'll know why. It's so simple and so good, anything else seems pointless."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
maple flavored extract
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!
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.
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.
Fan-freakin-tastic!!! I'm currently living overseas and the country I live in doesn't use maple syrup, despite the fact that they sell real American pancake mix, go figure. Recently we wanted pancakes, so I prayed to the culinary gods in hopes of finding a recipe on here and was soooo happy to find this. The only downside was it's need for maple extract (yep, can't get that either!) so I thought maybe using vanilla would be okay, but I was still worried. I was THRILLED to see so many others saying they used vanilla instead! Indeed, using the vanilla was great! I used 1 cup of white sugar and 1 cup of light brown sugar (didn't have any dark brown sugar) and I also added about 2 teaspoons of cornstarch and 1 tablespoon of real butter. Yes, it's true; the end result will not lead to a thick syrupy texture that many are used to, but I don't know of many normal people who drink the left over syrup off their plates anyway. I cannot thank you enough for this recipe, it's allowed me to hang on to a few of my comforting American foods.
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.
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!
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.
I was dissappointed with the flavor (too sugary), consistency (too watery), and color (too light).
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Maple Syrup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 259
** Calories from Fat: < 1
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
These easy scones make breakfast or afternoon teas something special.
A couple simple techniques are all you need to make perfect omelets.
Oven baked pumpkin doughnuts with maple glaze.