Buttery Maple Syrup

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 ...

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 aga...

Great, easy, fast syrup!

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!

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 recip...

This worked out nicely - I added a tsp of vanilla. Family ate it up!

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...

Best ever!

Being diabetic I normally play around with ingredients. This one I substituted stevia for the white sugar and added an extra teaspoon of maple.