Yield: About 2 1/4 Cups
Homemade Maple Syrup
Ingredients
2 C. Sugar
1/2 C. Brown Sugar
1 tsp. Pure Maple extract
1 1/4 C. water
Directions
Bring the water to a boil in a medium saucepan. Add the sugars. Stir continuously until all the sugar is dissolved. Reduce the heat to simmer and allow the syrup to thicken, stirring to prevent scorching. Best served warm, but can be served at room temperature.
Note: If you want thicker syrup you can reduce the amount of water used, or continue to simmer the syrup until it is the consistency you prefer. About 20 minutes for thick or less time for less thick.
Tip: Add a dollop of butter to the hot syrup and stir in, if you want a flavor similar to Mrs. Butterworth.
Tip: Add to pumpkin puree or Sweet Potato recipes. And I've heard there's nothing better than cornbread drizzled with maple syrup. We used honey, or honey butter, but maple syrup sounds good too.
Tip: Your preferred sugar substitute can be used for making the maple syrup. The alternative sugar I have used is Coconut Palm Sugar for the low glycemic index of 35, compared to other sweeteners. This sugar is typically diabetic friendly and I've never detected any kind of after taste, to me it is very similar to brown sugar in flavor, texture, and appearance.
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