Jan 12, 2011

“Maple Syrup”

I got curious and wondered if I could make my own maple syrup. So I did. I googled (yes, I insist “googled” is a word!) some recipes and then tweaked this one to get it just perfect. And I’ll share it with you.

All you need is this:

2c Sugar, 2c Brown Sugar, 1.5c Water (not pictured), & 1 tsp maple extract (mine is not “imitation” maple extract, or “maple flavor”. The first ingredient is pure maple).

And a bottle (preferably air tight – I got mine at Ikea!) to put it in. You could use your empty syrup bottle because you will want to make your own from now on. Okay, and a stove, and a sauce pan if you want to nitpick. And probably a spoon. And maybe a funnel but I didn’t use one. You’ll see.

1. Combine all ingredients in saucepan and bring to a low boil on stovetop. Stir gently every now and then. It will make all sorts of little sugar crystals on your pan and probably your cook top. Let simmer for about 20 mins then remove from heat and cool a bit.

2. Use a funnel or pour into a container that you can better pour into the top of your bottle with. I used a glass pyrex measuring cup. It will be a fairly thin consistency.

3. Place in refrigerator to store and cool down for at least 4 hours before serving. You can heat to serve but it will make the syrup’s consistency less thick.

This is what it looks like after a day in the refrigerator. As you can see it is a lot thicker than in the previous photos. Great on Pancakes, waffles, crepes, and whatever else you put syrup on. If you prefer your syrup a bit thinner you can add 1/4c more water.

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