Pure maple syrup is delicious and pricey. This tasty and affordable substitute does not have corn syrup.
The inspiration for this recipe was a simple desire for a homemade pancake syrup without corn syrup. Most homemade recipes are too sweet for me. Maple syrup is the best! This recipe contains molasses which thickens the syrup and adds fabulous flavor. Adjust the sugars to your liking.
My preferred flavoring is maple extract. Imitation maple flavoring will also work. It’s simply a matter of personal preference. I did a google search to learn the difference:
Maple extract is a natural ingredient taken from maple syrup, the sap of maple trees, as part of normal processing. Imitation maple flavor is manufactured by mixing natural and chemical ingredients to obtain maple flavor without getting it from a maple tree. The natural process is more involved than the artificial process, which usually means you’ll pay more for maple extract than you will for imitation maple flavor. Source: www.leaf-tv
Try homemade maple pancake syrup drizzled on biscuits, cornbread, pancakes, fried fish, and/or fried chicken.
Enjoy!
| Cook Time | 5 minutes |
| Servings |
cup
|
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 cup water
- 1 tablespoon maple extract maple syrup or imitation maple flavor
- 1 tablespoon molasses
Ingredients
|
|
- Place sugars and water in a medium sized saucepan. Stir constantly over medium heat until sugar mixture boils (about 5 minutes).
- Turn heat off. Let cool (syrup will thicken slightly). Add maple extract (or maple syrup), and molasses. Stir until evenly combined. Taste. Add more flavoring if desired.
- Pour cooled syrup into a lidded container. Refrigerate until ready to use.
- Makes about 1 cup (plus a little more).