Ingredients
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4 Cups Sugar
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1/2 Cup Brown Sugar
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2 Cups Water
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1 Teaspoon Maple Flavoring
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1 Teaspoon Vanilla
Directions
This is a family recipe that was handed down to me by my Mother-In-Law. I have to warn you, once you try it, you won’t go back to the store brands, I promise!! It’s so easy to whip up, you won’t believe it. Warm syrup on warm waffles, pancakes, or french toast, can’t’ be beat. Unless you are my husband, then I always have extra syrup in the refrigerator. He prefers his syrup cold.
Steps
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1
Done
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1Okay, I have made this A LOT and I have perfected it over the years. I will impart to you my wisdom, and you can do what you want with it. I have found that I get the best results when I use a heavy bottomed saucepan. I don't understand the logistics, but it definately makes a difference. Once you've got your pan, pour the sugar, brown sugar and water into it and mix it up with a whisk. |
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2
Done
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2Crank your burner to medium and stir it every few minutes. Now here's some more wisdom. Every time I stir the syrup, I rinse off the whisk. This keeps the sugar crystals from getting back into the syrup once they've begun to melt. Trust me on this, it helps. Also, I use a rubber sauce brush and a little bowl of water to bathe the inner sides of the sauce pan to get rid of any stuck sugar crystals. I usually do this twice while it's cooking. |
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3
Done
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3Once the syrup comes to a boil and you can visually see that all the sugar is melted remove the pan from the heat source. Add the maple flavoring and vanilla then stir. Cover it immediately with a lid. If you don't cover it as it cools it tends to crystalize on top. Rubbermaid sells a great little container with a pour lid. This is what I store it in when I refrigerate the leftovers. |
