We were spending tons of money on real maple syrup. It was wonderful, but the price just kept going up and up, and finally we just had enough. I started looking around and found this recipe. The first couple of times I did it exactly as stated, but I found the syrup would crystalize after a few weeks. Not damning, but I knew that some light corn syrup would solve that issue.
Here's the recipe:
- Water - 2 cups
- Sugar - 4 cups
- Molasses - 2 tablespoons
- Light Corn Syrup - 2 to 4 tablespoons
- Maple Flavouring - 1 1/2 teaspoons
I let it cool to room temperature before storing in canning jars or used glass syrup bottles, and keep it stored in the fridge.
This syrup is a fraction of the cost of real maple syrup. It might not be as wonderful as the real thing, but it's still quite yummy and everybody seems to really like it, coming back for more every time. In fact, Walter would prefer to drink it straight up ;)