There are roughly 10 pancakes in this excellent handmade batter. Even though he is difficult to please, my recipe is a hit with him!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup brown sugar
- ¾ cup water
- ½ cup white sugar
- 1 tablespoon butter
- 1 teaspoon maple-flavored extract
Instructions
- Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.
Reviews
its good
I add almond and lemon flavor instead of maple.
Good little on the thin side. I’m going to add some brown sugar to what I have left over.?
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 to” syrup recipe!!!
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.
Super easy and super good. Tastes just like bottled syrup but brighter and fresher. I only made a little at a time becuase it does start to crystallize after a few days in the fridge.
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!
Easy and tasty! I like that it doesn’t have high fructose corn syrup. I didn’t have maple extract, so used pure vanilla extract and it was great.
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 recipe when we were out of maple syrup and have been alternating between maple syrup and this gem ever since.
Will make time and time again! Loved it. Tastes like my mom’s.
I like this recipe because it’s very easy and I didn’t have corn syrup for one of the other recipes that I reviewed. I’m wondering why I would need it at all. My syrup came out nice and thick although the butter made it a little less clear. I use raw sugar with the light brown sugar and I also used the same amount of vanilla and it is delicious. I saved my old bottle and I used for this recipe a vinegar bottle and it made about 2 cups. Thank you
This worked out nicely – I added a tsp of vanilla. Family ate it up!
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 again, if I do I will update review. But at this point not so much.
Super easy and the kids loved it! And, even though it isn’t good for them, I feel much better giving my kids this syrup vs the syrup with high fructose corn syrup as the main ingredient! I also made a version with rum extract and vanilla extract!
Great, easy, fast 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 nearly another tsp. I buy the maple extract from Kroger.