Maple-Vanilla Syrup

Maple-Vanilla Syrup

29 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
tlmcguire
Recipe by  tlmcguire

“This is a delicious blend of vanilla and maple to top your favorite pancakes, waffles or French toast!”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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Directions

  1. Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to medium, cover pan, and simmer 8 minutes. Stir in maple extract and vanilla. Cool completely, then pour into glass jars, cover, and refrigerate.

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Reviews (29)

Rate This Recipe
Sumchelle
48

Sumchelle

If GodivaGirl didn't suggest Almond extract, I would've kept on rollin' by this recipe. (Never have maple flavoring, but I ALWAYS have Almond) and I also tossed in a shake of cinnamon. Although very runny, it's good. But, VERY VERY Sweet. Use just enough to soak into the pancake. **UPDATE** Made it again, cutting the sugar by 1/2 cup and using the Maple flavoring. Worth the trip to the store for the Maple Flavor!

Sarah Jo
35

Sarah Jo

GREAT! I cut this in half and this was enough to fill just over half of a plastic syrup bottle. Way better than the store bought by a mile and super easy. I did add 1 tsp of butter extract along with the 1 tsp. of maple extract and 1 tsp. of vanilla. Good stuff.

GodivaGirl
18

GodivaGirl

I cut this recipe down to 6 servings and used pure almond extract (didn't have maple). This syrup is very sweet and more amber colored and not at all like store bought. I used this with the Whole Wheat Pancake recipe from this site. It did add flavor but I was thought it was too thin. Guess I'm partial to the Absolute Best Syrup recipe from this site.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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