You’ve heard the saga; now you can make it for yourself. A recipe for Maple Syrup with the Rich Amber Hue That Reminds Me of the Grassy Plains of Western Nebraska as I’m Driving Into the Sunset.
This is an easy recipe with wonderful results. If you like hot maple syrup on your whole wheat buttermilk pancakes, you’ve come to the right place.
I usually make a batch of this that will last three or four weeks. Here’s what I did this past Saturday.
- 4 Cups water
- 6 Cups white granulated sugar
- 2 Cups brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons maple extract
Bring water to a boil. Add all the sugar and stir until the sugar is dissolved (this will cause the water to stop boiling). Bring the solution back up to a boil, and then boil for more than one minute but less than two minutes.
While the pot is boiling, keep an eye on it, stir occasionally, and do not allow the pot to overflow. Hot sugar water can get very hot, so be careful.
After it is done boiling, remove the pot from the stove. Add the vanilla and the maple and stir.
It is now ready to be poured onto your pancakes or waffles or anything else that you fancy.
This keeps well in the refrigerator. Be forewarned that it does look remarkably similar to homemade clove mouthwash. Do not get them mixed up. Putting clove mouthwash on pancakes isn’t all that bad, but gargling with maple syrup can be messy.
For reference please see the following: