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Homemade Maple Syrup

At my place there are a lot of nights where breakfast becomes dinner. Between having breakfast for breakfast, and breakfast for dinner, we tend to go through a lot of maple syrup. I wanted to try out a homemade syrup recipe, just a basic Maple to start. It turned out great and it was very simple to make.

No candy thermometers necessary, just stir continuously and pay attention to how it looks while it is boiling and it is as simple as that. It is cheap to make and you know exactly what ingredients are going into it. It is thinner than commercial syrups because it doesn’t have corn syrup, but that is a good thing.

This recipe lends itself well to adding other flavorings, like raspberry or orange extracts. Onto the recipe!

Note: If you would like to reduce the sugar, cut the regular and brown sugar amounts in half. I haven’t tried this so proceed at your own risk. 

Homemade Maple Syrup
Makes approx. 1 1/2 cups

1 c. water
1 c. sugar
1 c. brown sugar
1 tsp. maple extract or Mapleine Imitation Flavoring

1. Bring the water and sugars to a slow boil in a saucepan over low heat, stirring continuously. Take it off the heat before it comes to a rolling boil. Stir in maple extract and let cool. Transfer to a container and store in the fridge.

I got a plastic condiment container from the store. It looks like the ketchup and mustard containers, but it is transparent. This recipe filled one bottle with just a few tablespoons left over.

Source: Adapted from The Frugal Girls

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  1. Ah, my mother makes maple syrup like this. Pure male syrup costs SO much at the store and I refuse to buy those commercial imitations–they are full of junk. So now I use honey a lot. How is the taste of this compared to real maple syrup?

  2. Sarah – I don't know that I've ever bought the ultra expensive pure maple syrup. I do know that it tastes a lot better than the standard run of the mill maple syrup products out there that I've bought. ๐Ÿ™‚

  3. Haha! Fair enough. I'm from New Brunswick and Nova Scotia in Canada, where maple syrup is made. It tastes incredible. But I can barely afford it now that I live in Hong Kong. And maple syrup in my luggage really weighs things down!

  4. I would say that the better the extract you get the better the syrup will taste. So if you can find a pure maple extract, as opposed to the Mapleine, that will probably make it taste even better.

    I happened to have a bottle of Mapleine to use up, so I used that and it tasted great. Which reminds me, I made some really, really tasty maple & bacon chocolate chip cookies that used Mapleine and they were awesome. I should blog about it. ๐Ÿ˜‰