Maple-Vanilla Syrup

Made it according to the recipe, except, I added 4 tablespoons of butter. GREAT

I just made this syrup this morning. Unlike many other commenters, I didn’t fine it too runny at all. I brought a couple pancakes, along with some of the syrup, to my mom and she loved it.

We only use real maple syrup so I will just add real vanilla to it do not use corn syrup ever

Delicious! I cut down the regular sugar by 1/2 cup, and it turned out perfectly!

This came out great for me, but I cut the sugar by about 1/2 cup. It’s not too thin at all, and once it cooled off, it thickened up. The flavor is good. I read a review that added butter flavoring, and I think that would be good in this too. I’ve never made syrup before, and this recipe made me want to try again. 🙂 Thanks!

Awesome and thick

Wonderful! I substituted the corner syrup with 3x the amount of organic pure maple syrup, and it’s amazing!

5.21.16 A bit too sweet for us (personal taste preference), but it still was enjoyed as a dipping sauce for french toast sticks. I could see substituting other extract flavors for the maple, just to provide some variety.

Really thick and sweet, but otherwise good. Maybe I need to add more water?

Love this recipe. My very picky kids loved it too. It is a good base to creat your own. Added my own spin to it by adding 1/2 tsp sea salt, 1/2 tsp lemon extract, and a pinch of cinnamon. Ooooommmmgggggg!!! I am never buying store bought syrup again.

Great recipe. I added a little more vanilla to the recipe than it called for.

Instead of 1/2 cup of white sugar I used 1/4 cup of raw sugar to be more natural and less grams of sugar. It’s AMAZING!!!

If it is turning into candy… Your cooking it way to long… Longer and hotter you cook it the more risk of this If it boils durning 8 mins could be big reason why… Some don’t know what simmer means so.. What means turn the heat down to 3 let it sit just stire ocasionly. Sujust. Let the sugar desolve complety then let it simmer.. Plus maybe cook it 6 mins verse 8…. But if your bring the heat up to high that might not help…

I love this syrup. I added a tablespoon of bourbon and it really was a nice touch. Now I don’t have to buy syrup for pancakes or french toast.

The first time I made it it crystallized. From then on, I haven’t refrigerated it. Perfect! I reuse an empty plastic syrup bottle and keep it in the cupboard. Tastes even better than store bought.

This is the identical syrup recipe (don’t remember where I found it ) I’ve been using for 30+ years..I like it better than any bottled ones I’ve used..so do my kids and friends who have tried it…I don’t like to use brand names unless it makes a difference, but be sure to use Mapeline brand flavoring..tried others,that didn’t taste as good.

Very good and not too difficult to make! It’s doesn’t seem too thin, but I let it cool to room temperature on the stove and then put it in the refrigerator overnight.

So good and so easy! Glad I read the reviews before though. I cut down the sugar amount and it was perfect!

I made this syrup this morning for Belgium waffles and it was ouststanding! My granddaughter insisted on her Log Cabin until she tryed it. When I was a child my mother made homemade Maple syrup but it wasn’t as good as this recipe. I plan to continue make this syrup, no more store bought syrup.

I have made a variation of this for several years. First, the boiling time is too long- it only needs a minute or two. That’s why people are ending up with candy. Also, using all white sugar and adding a tablespoon or so of molasses is the same concept but gives a deeper flavor. I also add butter flavoring to mine sometimes. My family likes it better than any store-bought!

I have made this syrup for decades. Delicious! A husband and four sons have eaten many pancakes topped with this syrup.