Homemade Maple Syrup

3 cups servings Prep: 5 m Cook: 5 m Total: 10 m Beginner
An old fashioned and inexpensive method of preparing your own pancake and waffle syrup with sugar, water, and maple extract. There are many variations such as adding a little vanilla extract, or any flavor extract you prefer. Plus you have hot syrup with no fuss! So when you reach out and find you are out of cane syrup, this may be your ticket to having syrup with your petit déjeuner ou souper.

Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1 tsp Maple extract- (Author like Mapeline Brand)
  • Butter Flavor optional

Step-by-Step Instructions

  1. Bring sugar and water to a full boil-for a thicker syrup keep boiling till you reach the consistency you like. I like it thin so I stop after reaching a boil.
  2. Then remove from heat, add the maple flavoring (and any optional flavors) and stir and enjoy!
  3. Easy to double–just remember twice as much sugar as water.

Common Problems and Solutions

Q: Why is my syrup crystallizing?

A: This happens when the syrup cools too quickly or if there's undissolved sugar. Reheat gently with a tablespoon of water and stir until smooth. Store in a sealed container and reheat before serving to prevent crystallization.

Q: How thick should the syrup be?

A: The syrup will thicken as it cools. If you want it thinner, stop at a full boil. For thicker syrup, boil for 3-5 minutes longer, but watch carefully as it can thicken significantly when cooled.

Tips and Techniques

The syrup will thicken considerably as it cools, so don’t over-boil it if you prefer a thinner consistency. Store in a glass jar or squeeze bottle for easy pouring. This syrup keeps well at room temperature for several weeks or refrigerated for months.

Ingredient Substitutions

  • maple extract: vanilla extract, butter vanilla extract, or other flavoring extracts
  • white sugar: brown sugar

Equipment Needed

  • medium saucepan
  • wooden spoon for stirring
  • glass jar or bottle for storage