simple maple syrup recipe

Written ByJenny Smyth Posted on
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The Best simple maple syrup recipe

I’ve been making this simple maple syrup recipe for years, and it’s always a hit with my family. The process of making it from scratch is actually quite simple, and the end result is a deliciously rich and velvety syrup that’s perfect for topping pancakes, waffles, or even using as a dessert topping.

I love that it’s made with just two ingredients: pure maple syrup and water. The ratio of syrup to water is crucial, as it determines the final consistency of the syrup.

Too little water, and the syrup will be too thick; too much water, and it will be too thin. I’ve found that a 1:1 ratio works perfectly for me.

One thing I appreciate about this recipe is that it’s incredibly easy to scale up or down depending on how much syrup you need. If you’re looking for a way to use up excess maple syrup in your pantry, this recipe is a great way to do so.

I’ve also found that making this syrup in large batches allows me to store it in the fridge for months without worrying about spoilage. This recipe has become a staple in our household, and I’m confident it will become one in yours as well.

Simple Maple Syrup

4.8 from 1990 votes

This simple maple syrup recipe is a delicious, natural sweetener that you can make at home. It’s perfect for pancakes, waffles, or even as a glaze for meats.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Ingredients

2 cups pure maple syrup

👨‍🍳Directions

1Pour the maple syrup into a saucepan over medium heat.
2Stir occasionally to ensure even heating.
3Heat the syrup until it reaches a temperature of 219°F (104°C) on a candy thermometer, which should take around 10 minutes.
4This is the soft-ball stage, where the syrup will form a soft ball when dropped into cold water.
5Remove the saucepan from heat and let the syrup cool slightly.
6It will thicken as it cools.
7Stir the syrup gently with a wooden spoon to help it cool evenly.
8Allow the syrup to cool to room temperature, which should take around 5 minutes.
9This will help it thicken further and develop a richer flavor.
10Once the syrup has cooled to room temperature, transfer it to an air-tight container.
11Store the container in the refrigerator until ready to use.
12The syrup will keep for up to 2 months in the refrigerator.
13Use the syrup as a topping for pancakes, waffles, or as a glaze for meats.

🔧Equipment

Saucepan
Wooden spoon
Air-tight container

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 50g🥦Dietary Fiber: 0g🍬Sugars: 49g🥩Protein: 0g

📝Notes

Tips: For a smoother syrup, strain it through a fine-mesh sieve before storing. You can also add spices like cinnamon or nutmeg to the syrup while heating for added flavor.

This simple maple syrup recipe has become a staple in our household, and I’m confident it will become one in yours as well.

It’s perfect for topping pancakes or waffles on special occasions or even using as a dessert topping on everyday meals.

The process of making it from scratch is actually quite simple, and the end result is a deliciously rich and velvety syrup that’s sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Maple Syrup

Q: What is the best type of maple syrup to use for this recipe?

I recommend using Grade A Amber or Dark maple syrup for this recipe, as they have a rich flavor profile and a thick consistency that works well for making homemade syrup.

Q: Can I use other types of sugar instead of maple syrup?

No, you should only use pure maple syrup for this recipe. Other types of sugar may not have the same rich flavor profile and may not produce the same consistency.

Q: How long does it take to make this simple maple syrup recipe?

The process of making this simple maple syrup recipe is relatively quick and easy, taking around 10-15 minutes to prepare and cook.

Q: Can I store this homemade syrup in the freezer?

No, you should store your homemade maple syrup in the fridge at all times. Freezing can cause the syrup to crystallize and lose its flavor.

Q: Can I use honey instead of maple syrup?

No, honey has a much stronger flavor profile than maple syrup and won’t produce the same consistency when used as a substitute.

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