Recipe By ghanajan
Published Jun 19th
Buttery Maple Syrup
Prep 5m Cook 5m Additional - Ready In 10m
Servings 8 servings Calories 167.1

Homemade pancake syrup.

Recipe Ingredients

  • 1 cup brown sugar
  • ¾ cup water
  • ½ cup white sugar
  • 1 tablespoon butter
  • 1 teaspoon maple-flavored extract

Cooking Directions

  1. 1 Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.

Nutrition Facts

  • Calories 167.1
  • Carbohydrate 39.5 g
  • Cholesterol 3.8 mg
  • Fat 1.4 g
  • Saturated Fat 0.9 g
  • Sodium 18.6 mg
  • Sugar 39.2 g


  1. I add almond and lemon flavor instead of maple.
  2. Super easy and super good. Tastes just like bottled syrup but brighter and fresher. I only made a little at a time becuase it does start to crystallize after a few days in the fridge.
  3. Best syrup I have ever had. 2 tbsp butter. Boiled to 223-230 C to thicken. Next morning after refrigeration it was perfectly thick and rich and delicious!
  4. I have yet to go out and buy maple extract so I just use pure vanilla and it's delicious. I've found that adding more butter makes this even tastier with no more effort. I looked for this recipe when we were out of maple syrup and have been alternating between maple syrup and this gem - Read more ...
  5. This worked out nicely - I added a tsp of vanilla. Family ate it up!
  6. I was very disappointed in this recipe. It just didn't come out at all. I am not a novice cook and have made syrups before but this was just not good. Very grainy I am not sure I will try it again if I do I will update review. But at this point not so - Read more ...
  7. Great easy fast syrup!
  8. I prefer only real maple syrup, but miss the thickness of the fake syrups. I recommend using light brown sugar vs dark. After completely cooled & a taste test I increased the maple extract to nearly another tsp. I buy the maple extract from Kroger.