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!
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.
Ingredients
- 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.
Storage tips
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.
Maple Syrup
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1/4 cup honey , or corn syrup
- 1 1/2 cups hot water
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
So tell me…have you tried making homemade maple syrup before?! Definitely give it a shot!
I have made syrup for years, but I definitely like the consistency of this syrup much better. This syrup is thick like store bought syrup.
I’m so happy to hear that, Carla! :)
Excellent, and so easy to make.
Trader Joe’s sells an organic, non-GMO corn syrup, which I love to use for this.
Great taste and perfect consistency, definitely a keeper!
I’m so happy you love it! Trader Joe’s is a favorite of mine too :)
Very quick and easy. I had everything on hand. Taste was scrumptious. Grandkids loved it!
So glad it was a hit with your grandkids!
I made this syrup and it’s my favorite non fruit home made syrup! Much better than store bought.
Awesome! So glad you liked it, Lori!
Thank you for sharing this it saved my pancakes and I had a dribble of store bought syrup to compensate for not having any maple extract, almost finished batter and looked for a way to make syrup with what I had at hand! I did add a little extra corn syrup while heating to make it a little thicker. Live ten minutes away driving from store, and this made an awesome meal from getting ruined. A little thin so go easy is my input, otherwise thank you again!!
I’m so glad you enjoyed it! Thanks for leaving a comment! :)
is it possible to make this without the maple extract?! I’m in turkey and I cannot find it anywhere. Any ideas of a good substitute?
Hi! You could try a different extract, but it will change the flavor of the syrup!
You did it!! I’ve been trying maple syrup recipes for almost a year and none of them were quite as yummy as I remembered it being as a kid. … then I tried yours! It’s exactly what I remembered and better! Thank you!!
I’m so glad you enjoyed it! :)
So good!!! Thank you for sharing..
Soooooo good!!! I also added Rum extract.
I love this syrup. Keeps well in the fridge. Pancake syrup is permanently off my shopping list!
I’m so glad to hear you enjoy it! :)
Will this be thick like store bought syrup if I use the corn syrup? The homemade kind I make is too thin. I added gelatin and then it was too thick!
It’s a pretty similar texture to store-bought syrup!
Can I use cornstarch in substitute to corn syrup.
I don’t think that would be a good substitute. But you can use honey. :)