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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Thursday, July 14, 2011

Maple Syrup (melskitchencafe.com)

$3.03 ($0.30 per cup)
Compare: Western Family Syrup costs $7.20 for 1 gallon/16 c ($0.45 per cup)
Updated 3/22/13.

I don't like making syrup every time I make pancakes, but I only like homemade. So this recipe with its high yield is perfect! This is definitely a make-ahead recipe. Makes about 10 cups (2 1/2 quarts) of syrup. I have decreased the sugar by 1 cup and increased the water by 1 cup from the original recipe. I dont' have crystallization issues any more.

The flavor and consistency of this syrup has made it my new favorite homemade syrup recipe!


6 c white sugar
1 c packed brown sugar (7.5 oz)
½ c honey (5.75 oz)
5 c water
2 tsp pure maple extract (or artificial)
2 tsp pure vanilla extract

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

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