- 2 cups warm tap water
- 4 cups sugar
- 2 tablespoons molasses
- 1-1/2 teaspoons maple flavoring
- 1/4 teaspoon butter flavoring
(optional)
In a three-quart saucepan combine the water,
sugar and molasses. Put the pan on the stove
over medium heat. Stir every now and then
until the syrup comes to a rolling boil.
Watch the syrup carefully because it has a
tendency to foam and will boil over if your
pan is too small. If this starts to happen,
remove the pan from the heat and turn the
heat down. After the syrup boils, cover the
pot and simmer it for ten minutes over a low
flame. Do not stir it for this ten minutes.
Remove the pan from the heat. Take off the
lid and let it cool on the counter for about
15 minutes. Stir in the maple flavoring (and
butter flavoring if you're using it). Store
the syrup in a clean quart canning jar or a
clean ketchup bottle (32 oz). I use a funnel
to pour the syrup into the jar because the
hot syrup can get a little messy. Be careful
not to burn yourself.
This syrup is remarkably similar in flavor
and texture to real maple syrup. It is
thinner than commercial pancake syrups, but
slightly thicker than real maple syrup. The
taste is clean, simple and fresh. It does
not linger in an envelope in your mouth the
way some commercial syrups do.
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