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!
Table of Contents
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.
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.
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Maple Syrup
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar
- ¼ cup honey , or corn syrup
- 1 ½ 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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
It was very easy to make. It’s just fine with the vanilla extract, didn’t have the maple on hand.👍
That is great to hear! Thanks for trying one of my recipes.
This turned out perfect! I did do 2 Tbls. honey & 2 Tablespoons of dark Karo to equal the 1/4c. I also added another tsp. of maple extract.
Maple syrup is maple sap boiled until syrupy, that’s it. There is no sugar added, nor honey….it has NOTHING with pantry items, this can only be called maple syrup if it comes FROM A TREE. Period ;)
Love this recipe! Been using it for a couple years now and prefer making it with the corn syrup over honey as it helps thicken it. I like honey but the flavor takes over the flavor of the syrup more than I want. I notice I often have to had a little more maple flavoring to get it to taste more authentic
Can this be stored at room temperature if put up in jars with a water bath?
Hi Jeri! I haven’t tried (I’m not much of a canner), but l don’t see why not. Let us know if you test it out!
has anyone ever try using a little cornstarch to thicken? i want to use honey instead of corn syrup
I have not tried that, let us know if you test it out.
I would stress 2 things: Use honey; you really don’t want to ingest corn syrup! For the best results, make sure to use pure maple and pure vanilla extracts!
Thanks for the suggestions :)
Yes I made an old recipe; was just 2 cups sugar, 1 cup water and 1 teaspoon maple extract. Boil till clear.
I used corn syrup to get it out of my fridge and as per your recipe. Not sure if you should add vanilla? I mean its maple syrup?
Tastes good thanks
Glad you enjoyed the recipe, Jim!
For someone who is excellent and magically ruining recipes… THIS recipe is fool proof! So delish. Perfect consistency. And somehow… not too sweet- despite all the sugar. 🤯
At, not and.
I’m so happy to hear that, Risa! Great job :)
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 :)