Author Notes
I live in northern Michigan, so we know a thing or two about maple syrup. I feel spoiled to be able to buy local maple syrup. I tried this recipe several years ago when my mother's friend made a similiar version. I substitute the corn syrup with agave, honey is great too. Pour this over ice cream, pancakes, waffles or as my son loves to do, his bacon! —ashleychasesdinner
Ingredients
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4 cups
White Sugar
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1/4 cup
Light Brown Sugar
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2 tablespoons
Agave or Honey
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2 1/3 cups
Water
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1/4 cup
Pure Maple Syrup
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2 teaspoons
vanilla
Directions
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Place the white sugar, brown sugar, agave and water in a saucepan over medium high heat. Stir all ingredients together.
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Bring mixture to a boil. Stir.
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Reduce heat to low and simmer covered, about 8 to 10 minutes. It will be the consistency of syrup.
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Take off of heat and stir in maple syrup and vanilla.
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Let cool completely. Store in glass jar(s). Cover and refrigerate.
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!
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