This simple maple syrup cooks up in minutes but leaves a lasting impression. It's best served hot over waffles or pancakes with lots of creamy butter.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Broil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

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Nutrition Facts

108 calories; protein 0g; carbohydrates 28.2g; fat 0g; cholesterol 0mg; sodium 12.8mg. Full Nutrition
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Reviews (152)

Rating: 5 stars
09/04/2008
I've been thinking I should try homemade syrup because it just doesn't seem right that a product made with sugar and water should contain so many mysterious ingredients and preservatives. I had no choice this morning because I started pancakes before I realized there was just a little bit left in the bottle. I found this recipe to be a GREAT subsitute. It was the same as the store bought stuff in color and texture. I didn't have any maple flavoring but no one in my family knew the difference. It might even be worth puchasing maple flavoring just for this recipe. I haven't done the math but a couple of batches of this probably costs pennies, verses 2 dollars and up for a name brand syrup with very little difference in quality. Plus, there's the benefit of one less processed-food that goes into my kids. This will be made over and over and over in my house. Read More
(135)
Rating: 5 stars
12/12/2008
This came out perfectly. I changed nothing and doubled the recipe. (We use A LOT of syrup in this house!) This was not hard at all to make and pretty straightforward. Mine thickened up nicely. This will be a nice syrup to have on hand for when we want a change from the Absolute Best Pancake Syrup from this site. I'll never spend $4.00 on a bottle of pre-made pancake syrup again, now I know how easy it is to make at home. UPDATED AGAIN 12/12/08: I made a triple batch of this today, using a tsp. of butter flavoring in with the maple. For those interested, a triple batch will almost fit in an empty Country Kitchen syrup bottle. Read More
(66)
Rating: 4 stars
07/08/2008
This was good. I didn't have maple extract and I forgot to add the vanilla. This definitely has the consistency of the store bought syrups. Read More
(59)
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Rating: 5 stars
12/16/2007
I decided to use this recipe because I'd run out of store bought syrup. My expectations weren't high, but the syrup actually turned out really good. I did add about 1/4 teaspoon salt to balance out the sweet. My only recommendation is that if I make it again I'll use 1 cup of water instead of 3/4 cup. Once it cooled it was too thick. Read More
(38)
Rating: 4 stars
02/18/2009
When I made this recipe as written (minus maple extract), it was too sweet, so I tweaked it to make it a five star recipe. I only use brown sugar; to me the white is totally unnecessary. Just use 3/4 to 1 cup brown sugar, and I also add a little bit of salt. My husband loves the syrup. Oh, and I don't have maple extract so I use plenty of vanilla. Read More
(38)
Rating: 5 stars
06/06/2007
Great recipe! I didn't have maple flavor, so I just used vanilla and it was still great. Hubby and 5 kids loved it! Read More
(25)
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Rating: 5 stars
10/14/2006
Excellent recipe. Ran out of store bought syrup and I had already made my pancakes. Decided to look for something simple I could whip up and came up with this. My family loved it! Definitely a keeper! Read More
(18)
Rating: 5 stars
03/26/2008
Fantastic syrup recipe! Only thing I did different was I used 1 tsp of vanilla, as I didn't have any maple. Yum! Read More
(18)
Rating: 5 stars
11/20/2007
This was so good - everyone loved it. I used CDT's recommendation and used the almond extract as well. I was so happy to realize the syrup thickens while cooling. Read More
(15)