About this recipe: A homemade maple syrup made from sugar, water and maple flavour extract. Use as you would with store-bought maple syrup. Maple flavour extract can be purchased online.
Can be purchased online.
Altered it a bit and my family liked it better. They thought it was too thin and light before. Instead of 2 cups of white sugar, use one cup white sugar and one cup brown sugar. I mixed all ingredients and let it come to a boil, then removed it from the heat. It made it thicker. I also added 1/2 tsp. of butter flavoring. Gave it kind of a "Mrs. Butterworth" flavor. - 13 May 2003 (Review from Allrecipes US | Canada)
I usually buy the aunt jemima type table syrup for many of my housemates as they prefer it over real maple syrup...This is an excellent substitute and much healthier considering there is no crazy chemicals in it or additives! I use 3/4cup dark brown and 1cup white sugar and real vanilla extract (i dont like artificial flavorings). I let the water come to a boil in the pot, then add the sugars and simmer gently for about 5 mins. I check the consistency with a metal spoon and let it cool to see if it has the appropriate 'feeling' to it before removing it from the heat and adding a 1/4cup of honey and then transferring it to a glass jar. I keep mine in the fridge and have never had a problem with it crystalizing. I warm up the syrup before serving if it has been in the fridge and use it for waffles and pancakes. I will be experimenting with other types of extracts and using it for smoothies/ice cream etc... in the future. Will try with splenda as well. VERY cheap to make compared to storebought! - 15 Sep 2006 (Review from Allrecipes US | Canada)
This was a great recipe! Thank you. I've made this several times, and no longer buy pancake syrup in the store. I did alter the recipe a bit. Like the others, I use 1 cup white sugar and 1 cup brown sugar. I also double the maple flavoring and add some butter flavoring as well. Also, I add 1/4 c of corn syrup. This thickens it up a bit and adds a store-bought consistency to the syrup. When I cook the syrup, I have it on medium heat and I allow it to boil lightly for 10 minutes or so. Then, I remove from heat and allow it to thicken up. - 09 Nov 2004 (Review from Allrecipes US | Canada)