Homemade Maple Syrup is super easy and way better than store bought! Making your own syrup is going to change the way you do breakfast!
The Best Maple Syrup
Breakfast is one of my favorite meals of the day. I can literally get excited going to bed thinking about how when I get up in the morning, I get to eat breakfast! Breakfast is so versatile, it can be quick and easy, or complex. You can have it be sweet or savory or a combination of both. We love breakfast and one of our favorites is pancakes or waffles. And topped with this incredible homemade maple syrup makes all the difference!
Maple syrup is a must for pancakes and waffles and making your own is so easy and so delicious. Making your own syrup will save you money and you know exactly what is in your syrup. And you can avoid those harmful high fructose sugars and other fake sugars that are not good for you. If you have never tried making your own syrup the time is NOW! So let’s do this!
What You Need For Homemade Syrup
Look for pure maple extract, but in a pinch you can use mapleline.
- Water: The base of the syrup you will need to dissolve the sugars.
- Sugar: White granulated sugar.
- Brown Sugar: For a bit of a richer flavor try using dark brown sugar.
- Maple Extract: This is the star of the syrup, pure maple extract, yum!
- Vanilla: Rounds out the flavor and combines beautifully with the maple.
How to Make Maple Syrup
Making homemade maple syrup takes no time at all. Through it together and let it simmer while you get the pancakes or waffles ready. Simply combine water, sugars, maple extract and vanilla in a medium sized saucepan . Bring to a boil over medium high heat and then reduce and let simmer for 3-5 minutes.
Tips For Easy Maple Syrup
- Maple Extract: I like to use real maple extract because it does not have any additives. Mapeline is a great substitute if you cannot find pure maple extract. You will have incredible success with your maple syrup just the same.
- Thick or Thin: If you want your syrup thicker, simmer longer allowing more of the water to cook off.
- Add: You can add ¼ cup of honey to add a nice flavor to the maple syrup. For a buttery taste, add a couple of Tablespoons of butter.
Why Homemade is Better Than Store Bought
It maybe easier to grab a bottle off of the shelf, but unless you splurge for real pure maple syrup, that syrup will be full of additives and preservatives. Most syrups are made with high fructose corn syrup or other fake sugars that can wreck on your gut. They also have preservatives and other additives to help make it shelf stable and keep its flavor over time. When you make it at home, it will have none of that. Real sugar, real flavor and nothing you cannot pronounce. It is a breakfast syrup you can feel good about serving to your family as they drizzle it over their favorite pancakes.
Storing Pure Maple Syrup
You will want to use maple syrup when it is warm. Using warm syrup allows the french toast or whatever you are serving it with soak it in that much better. If you have leftovers, pour them into a glass jar or container of choice that can be tightly sealed. Once cooled, place in the fridge for up to 2 months. I do not recommend freezing homemade maple syrup. When ready to use again warm slightly in the microwave.
More Breakfast Foods To Love
Breakfast is the most important meal of the day, at least that’s what they say. Whether it’s true or not, it is one of the most favorite food categories to eat, for sure. Breakfast foods are just fantastic, they are easy to make and super delicious. Whether you like sweet or savory, need a quick and easy or a lazy brunch, I have tried and true recipes for you to try.
- The Best Breakfast Casserole
- Homemade Biscuits and Gravy
- The Best Overnight Oats
- Quick 45 minute Cinnamon Rolls
- Easy Homemade Air Fryer Pop Tarts
- 1 cup water
- 2 cups brown sugar
- 1 cup white sugar
- 1 Tablespoon Maple extract
- 1 teaspoon vanilla
In a medium sized saucepan add the water, sugars, maple extract and vanilla. Bring to a boil over medium high heat and then reduce and let simmer for 3-5 minutes.
The Recipe Critic