Buttery Maple Syrup

Rating: 4.6 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Homemade pancake syrup.

By ghanajan

Gallery

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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 calories; proteing; carbohydrates 39.5g 13% DV; fat 1.4g 2% DV; cholesterol 3.8mg 1% DV; sodium 18.6mg 1% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

kimberly a
Rating: 5 stars
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. Read More
Helpful
(6)

Most helpful critical review

mommaj
Rating: 2 stars
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. Read More
Helpful
(2)
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
kimberly a
Rating: 5 stars
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. Read More
Helpful
(6)
mommaj
Rating: 2 stars
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. Read More
Helpful
(2)
Alycatmews
Rating: 5 stars
02/10/2014
Great easy fast syrup! Read More
Helpful
(2)
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Jamie McQuade Spaulding
Rating: 5 stars
01/11/2015
This worked out nicely - I added a tsp of vanilla. Family ate it up! Read More
Helpful
(1)
ckochan
Rating: 5 stars
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! Read More
Helpful
(1)
Coco
Rating: 5 stars
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. Read More
Helpful
(1)
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Dileas8
Rating: 5 stars
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. Read More
Kristy
Rating: 5 stars
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!!! Read More
Teresa Addison
Rating: 5 stars
05/30/2015
Will make time and time again! Loved it. Tastes like my mom's. Read More
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