Very good! I did not add the maple flavoring I just used vanilla and it was delicious.
Although this is not the recipe we use, I love homemade syrup! I recently learned that covering the syrup and boiling about a minute reduces the chance of your syrup crystalizing.
I've been seeking out DIY recipes to replace products we normally purchase at an inflated price with artificial ingredients so in that regard this recipe foots the bill. However it was WAY sweet! I mean it's syrup so duh but WAY WAY WAY sweet lol. It was good but next time I will attempt with 1c white sugar and 1.5c water just to see what happens. At the very least I can boil longer to achieve greater thickness and evap some water. I added homemade pure vanilla extract 1/2 stick cinnamon (while cooking) and a couple tbs real maple syrup for flavor (didn't have any extract).
This recipe was a lifesaver this morning as I realized at the last minute that I was out of syrup for my kids' pancakes. This made enough to fill just over half of a plastic syrup bottle. To get the butter flavored taste that my kids and husband like, I added a teaspoon of butter flavoring. I also upped the maple flavoring to a full teaspoon. Don't go into this recipe expecting real maple syrup. That's not what this is. My mom made this same recipe for us when we were kids only because she didn't want to pay for processed maple syrup AND we'll, the homemade syrup just tastes better. It's not the real deal, but if you need a maple syrup in a pinch, this works just fine. NOTE: Because I've made homemade pancake syrup before, I suggest you cook this recipe a little longer to thicken it up a bit. Three minutes is not enough for me, just under ten minutes was just right for me.
This didn't work for me. It was sickening sweet and didn't really taste like maple. As soon as it started to cool it began to crystallize to the point where I just threw the remainder out.
Don't kid yourself! If you enjoy pure sugar then you will probably like this recipe....of course since it is so so so so so sweet my four year old though he was eating candy. Even though it tasted fine we probably would have been better dumping sugar on his waffles.
I didnt use any maple extract though only vanilla extract and turned out great!
I will never buy maple syrup again. This is so easy and fast to make. I didn't have maple extract so I used butter extract in it's place. We loved it!
I made this with 1 c white sugar and 1 c brown sugar. I had no maple extract and I put in only 1/2 tsp of vanilla. The first day I found the vanilla a little overpowering and wondered if it is really necessary. The second day the flavours had meshed and it was amazing. The fate of the vanilla in this recipe was saved. However I agree with France (from Quebec) that this is good enough to fool most -- (I'm from Ontario so it would fool me) wink wink -- Possible crystalization concerned me but I was prepared to re-heat the syrup to liquify the sugar again; however I put it in an old syrup bottle and -- No Problem! -- The container must be airtight! Those who thought it was too sweet probably have never had pure maple syrup extracted from Maple Tree sap. It is sooooo sweet that it makes your teeth hurt. (They make little candies out of it so the four year old who thought it was candy paid this recipe the highest compliment!). If you want it thicker add a little more brown sugar. For an Ontario "girl" who likes the price this is AMAZING! No more buying syrup for me! Thanks Leetah!
