Thick and smooth maple syrup with a rich maple flavor. Skip the store bought syrup and easily make your own at home with just 5 simple ingredients!
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The Best Maple Syrup Ever!
I absolutely love to make my own maple syrup. It’s super simple and tastes amazing on so many different breakfast recipes. I also make a buttermilk syrup, but there’s just something about a classic pancake syrup that can’t be beat. Yum!
This maple syrup recipe comes from my Grandma Ina and is such a yummy addition to any breakfast or brunch! It tastes so fresh and delicious and is perfect on top of pancakes, french toast, German pancakes, crepes and waffles.
If you’ve never tried making maple syrup before, you will be shocked at how simple it is. It only takes 5 ingredients and is ready in under 30 minutes. The texture is so smooth and it has a deep rich flavor – just how it should taste!
In my Grandma’s original recipe, she used 1/2 cup corn syrup and an extra cup of sugar. I prefer to use honey instead of corn syrup and cut back on 1 cup of sugar. Using honey over corn syrup does make the consistency a little thinner, so you could stick with corn syrup if you like your syrup on the thicker side.
- Sugar: You’ll need both granulated sugar and brown sugar to make this recipe.
- Honey: I like to use honey because of it’s flavor, but you can use corn syrup if preferred.
- Maple extract: This helps make the maple flavor stronger and more pronounced.
- Vanilla extract: I love the extra flavor that vanilla extract adds.
- Hot water: You’ll need to add in hot water to bring the sugar and honey to a boil.
How to Make Maple Syrup
- Bring sugar, honey and water to a boil, then simmer. Combine sugar, honey and water in a large sauce pan over medium-heat. Bring to a boil, then turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.
- Remove from heat, then add extracts. Remove from heat and let sit for 5 minutes. Then stir in the maple extract and vanilla extract.
- Serve and enjoy! Serve over pancakes or allow to cool and then place in jars.
How Do You Make the Consistency Thicker?
I prefer to use honey instead of corn syrup when making homemade maple syrup, however it does make the consistency a little thinner. If you want a thicker syrup, use corn syrup in place of honey.
To store the syrup, let cool completely then add to mason jar (or any type of covered jar). It will keep for about 1 to 2 months if stored in a covered jar in the refrigerator.
- Combine the sugar, honey and water in a large sauce pan over medium-heat. Bring to a boil. Turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.
- Remove from heat and let sit for 5 minutes. Then stir in the maple and vanilla extract. Serve over pancakes or allow to cool and then place in jars.
- Store in a covered jar in the refrigerator for 1-2 months.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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