Before we even start, this article is not about growing a maple tree and learning how to tap it yourself, so don’t worry! This is just a simple recipe to make a maple-like pancake syrup for when you run out of the real deal or if you don’t want to spend the money on the real deal! This recipe is just a few simple ingredients that you may already have on hand—no need to run out and buy maple extract. You can make a good syrup without it, though it won’t be as maple-like. You can even make your own brown sugar for this recipe, just to keep it as thrifty and homemade as possible! Let’s get started!
Simple Ingredients for Maple Syrup at Home
(makes about 1.25 pints of syrup)
- 1 cup of water
- 1 cup of granulated white sugar
- 1 cup of packed dark brown sugar
- 2 tablespoons of salted butter
- 2 teaspoons of vanilla extract (replace this with maple extract if you want a more maple flavor)
Step-by-Step Guide: Making Maple Syrup with Sugar and Water
Step 1: Add water, granulated sugar, brown sugar, butter, and extract to a pot.
Step 2: Put it on medium heat on the stovetop and bring to a boil, stirring constantly.
Step 3: Let it boil for 3-4 minutes, and be prepared to grab it off the heat if it looks like it might boil over. After 3-4 mins, take it off the heat and let it sit until it reaches room temperature.
Step 4: Transfer the syrup to a bottle or jar and store it in the refrigerator. It will thicken as it cools.
Benefits of Homemade Maple Syrup
This syrup is super easy to make, cheap, and delicious. If you eat it without knowing it’s not really maple syrup, your tastebuds just might be tricked into thinking it’s the real deal! Unless you are a maple connoisseur, in which case this recipe may offend you. Sorry!
Pro Tips for Perfect Homemade Maple Syrup
All I can say is WATCH THE STOVE. Sugar and some sugar alternatives tend to boil over super fast once they hit a point, and you do not want the mess that I had on my stovetop the first time making this. Plus, sugar burns hurt much worse than hot water burns because sugar sticks to your skin in a way hot water doesn’t. It’s a good idea to keep the kids out of the kitchen when you make this one!
How to Store Your Homemade Maple Syrup
Store the syrup in a glass bottle or jar in the refrigerator. It should last for several months, but watch for any signs of spoilage, especially around the lid or top of the bottle where they usually first appear.
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FAQs
To achieve the right consistency, bring the mixture to a boil for 3-4 minutes. If you want it thicker, simmer it until it thickens slightly. The syrup should coat the back of a spoon but should not be too thick, and remember that it will thicken as it cools.
Technically, yes, but it won’t taste nearly as good. Using brown sugar will give your syrup a richer, more caramel-like flavor.
Yes, you can, but hopefully, a batch doesn’t last long enough! To freeze, add the cold syrup to freezer bags or freezer-safe containers. To thaw, leave it on the kitchen bench until completely defrosted. Do not microwave it in case it gets too hot and boils over.
How to Make Your Own Maple Syrup (Without Maple Extract!)
Ingredients
(makes about 1.25 pints of syrup)
- 1 cup of water
- 1 cup of granulated white sugar
- 1 cup of packed dark brown sugar
- 2 tablespoons of salted butter
- 2 teaspoons of vanilla extract (replace this with maple extract if you want a more maple flavor)
Instructions
Step 1: Add water, granulated sugar, brown sugar, butter, and extract to a pot.
Step 2: Put it on medium heat on the stovetop and bring to a boil, stirring constantly.
Step 3: Let it boil for 3-4 minutes, and be prepared to grab it off the heat if it looks like it might boil over. After 3-4 mins, take it off the heat and let it sit until it reaches room temperature.
Step 4: Transfer the syrup to a bottle or jar and store it in the refrigerator. It will thicken as it cools.
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