We absolutely LOVE maple syrup. But the real stuff can be pricey, and most artificial maple syrup is full of preservatives, high fructose corn syrup, and other yucky ingredients. Until we learn how to tap our maple trees and boil down our own syrup (yes, it is on our list of things to do here on our homestead!), this is the recipe I make to satisfy our craving for maple-icious pancakes.
Homemade Maple-Flavored Syrup
- 1 cup water
- 1 cup sugar
- 1-2 cups brown sugar (more for extra thickness; dark brown sugar lends a richer flavor)
- 1 Tbsp maple flavored extract
In a medium saucepan over med-high heat, combine the water and the sugars; bring to a gentle boil. Reduce heat to med-low and stir in the maple flavoring. Simmer for an additional 3-4 minutes.
The syrup will thicken after cooling. If you find that you prefer a thicker syrup, try adding more brown sugar next time around. If you ever run out of brown sugar, you can substitute 1 c. of white sugar plus 3 tbsp molasses for every 1 c. of brown sugar that you need. Store in a glass jar in the fridge. Yields 2 cups.
We love this stuff over pancakes and waffles. Soooo yummy.
Looking for a more robust taste? Consider flavoring oils! You’ll use less–experiment with a light hand. Find cinnamon, anise, and berry flavors at Lehman’s.
Editor’s note: Because the basic recipe (without the flavoring) is essentially a very rich simple syrup, experiment with different flavors and find your favorites! If you use all white sugar, you may find lighter flavors like citrus fruits do well–and don’t be afraid of florals either, like rose or orange blossom. More robust flavorings like cinnamon, clove, butter rum or amaretto would do well with the brown sugar recipe.
