This is the syrup I grew up on - it tastes WAY better than store bought.
- Carbohydrate 22.4935275 g
- Cholesterol 0 mg
- Fat 1.84375 g
- Fiber 0.212500005960465 g
- Protein 0.765315 g
- Saturated Fat 0.10525 g
- Serving Size 1 1 Serving (73g)
- Sodium 4.6193 mg
- Sugar 22.2810274940395 g
- Trans Fat 0.17346875 g
- Calories 105 calories
Step-by-step
- add water and sugars to a pot and bring to a boil.
- Add extract and boil about three minutes.
- Serve on pancakes or waffles or french toast.
- Yum.
Boiling the water and sugars requires strict attention to the timer, specifically maintaining a hard boil for exactly three minutes to dissolve the granulated and brown sugar crystals completely without over-reducing the liquid. Utilizing a heavy-bottomed saucepan prevents scorching along the perimeter where sugar molecules concentrate first. Stirring continuously with a silicone spatula ensures even heat distribution across the base of the pot before adding the extract.
Pure maple extract provides the defining aromatic profile, though substituting imitation extract requires halving the volume to prevent chemical bitterness from overwhelming the palate. Whisking the extract in after the initial boil preserves volatile flavor compounds that would otherwise steam off prematurely under high heat. Glass storage containers outperform plastic alternatives by preventing residual odors from transferring into the batch during refrigeration.
Storing the finished liquid in an airtight glass jar in the refrigerator maintains food safety and quality for up to two weeks. Reheating chilled syrup works best in a small saucepan over medium-low heat or in a microwave-safe container in twenty-second increments to avoid boiling over. Separation may occur during cold storage, which requires only a brief manual whisking before pouring over hot waffles.
Leftover syrup serves multiple culinary applications beyond breakfast dishes, functioning well as a natural sweetener for marinades, salad dressings, or coffee beverages. Brushing the warmed liquid onto sponge cakes or quick breads adds moisture and enhances the exterior crust browning during baking. Straining the cooled batch through a fine-mesh sieve removes any lingering sugar clumps before final jar sealing.
