This maple syrup is not tapped from the tree but it sure beats store bought pancake syrups! I love the rich, maple flavor with a hint of warm vanilla. The syrup is not overly sweet like other syrups, which is good for those trying to cut down on sweets. Cook this up before you start prepping your pancakes and it will be done just in time for serving. With only five ingredients, no artificial flavors or colors or preservatives, you don’t have to guess what you eating. This is a staple at our house.
Vanilla Maple Syrup
4 cups water
3 ¼ cups coconut sugar
3 ¼ cups raw or organic sugar (or more coconut sugar)
4 Tbsp pure maple extract
2 Tbsp pure vanilla extract
1. Add water and sugars into a heavy saucepan and mix with a whisk to combine.
2. Bring to a boil and boil for two minutes.
3. Lower heat to medium-low and simmer uncovered for 30 minutes.
4. Add extracts and simmer for five minutes.
6. Cool and serve.
T-Tip: For long term storage, I transfer the syrup to mason jars and store in the fridge for up to a month.
T-Tip: If you are in a rush, you can simmer this syrup for 15 minutes. You end result won’t be as thick. I have simmered this recipe for up to one hour and it comes out nice and thick.