Happy Homesteading: Maple Syrup

Since I've been knee deep in pancakes (see my post on perfect pancakes) lately, it only makes sense to have maple syrup around. One day I'll have a farm lined with sugar maples to truly make my own syrup, but today I'll settle for our decorative Japanese maple in the front yard and maple extract.  This recipe is super easy to make and store, so I can make it while the pancakes are cooking, and still have some leftover for next time.


1 cup of water
1 cup of white sugar
1 cup of brown sugar
1 tablespoon of maple extract


Bring the water and sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and stir in the maple extract. Let simmer for 3-5 minutes.

Serve warm, and refrigerate any leftovers.

Note:  For a thicker syrup, I used 2 cups of brown sugar, in place of the white sugar. Additionally, I noticed that the flavor really developed after a couple days in the refrigerator.


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