Buttery Maple Syrup

14 Ratings
  • 5 Rating Star 12
  • 2 Rating Star 1
  • 4 Rating Star 1
Read Reviews

Homemade pancake syrup.

By ghanajan
prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
8
Max Servings:
8
Nutrition Info
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Ingredients

Directions

  • Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.

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Nutrition Facts

Per Serving:
167.11 calories; 0.05 g protein; 39.54 g carbohydrates; 0 g dietary-fiber; 39.24 g sugars; 1.44 g fat; 0.91 g saturated-fat; 3.82 mg cholesterol; 44.36 IU vitamin-a-iu; 0.04 mg niacin-equivalents; 0.01 mg vitamin-b6; 0 mg vitamin-c; 0.33 mcg folate; 24.1 mg calcium; 0.2 mg iron; 2.8 mg magnesium; 38.25 mg potassium; 18.64 mg sodium; 0 mg thiamin; 12.96 calories-from-fat; 91 percent-of-calories-from-carbs; 7 percent-of-calories-from-fat; 0 percent-of-calories-from-protein; 4 percent-of-calories-from-sat-fat

Reviews (14)

Read All Reviews

Most helpful positive review

kimberly a
01/27/2014
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 nearly another tsp. I buy the maple extract from Kroger.
Helpful
(5)

Most helpful critical review

mommaj
12/17/2014
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 again if I do I will update review. But at this point not so much.
Helpful
(2)
14 Ratings
  • 5 Rating Star 12
  • 2 Rating Star 1
  • 4 Rating Star 1
kimberly a
01/27/2014
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 nearly another tsp. I buy the maple extract from Kroger.
Helpful
(5)
mommaj
12/17/2014
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 again if I do I will update review. But at this point not so much.
Helpful
(2)
Alycatmews
02/10/2014
Great easy fast syrup!
Helpful
(2)
Jamie McQuade Spaulding
01/11/2015
This worked out nicely - I added a tsp of vanilla. Family ate it up!
Helpful
(1)
ckochan
08/27/2016
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!
Helpful
(1)
Coco
05/31/2015
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 recipe when we were out of maple syrup and have been alternating between maple syrup and this gem ever since.
Helpful
(1)
Dileas8
10/08/2016
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.
Anonymous
05/30/2015
Will make time and time again! Loved it. Tastes like my mom's.
Kristy
01/15/2018
I added butter flavoring and a little extra butter making it so no butter needed to be added to pancakes. I love the fact you do not need corn syrup. My family of five loved it!!! This is my go to syrup recipe!!!
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