My easy homemade maple syrup is the perfect solution when you find yourself with an empty bottle! Made with simple pantry ingredients, it has just the right pourable consistency and is a 100% vegan maple syrup recipe.
You can use it to drizzle over your breakfast favorites like pancakes, incorporate it into other recipes, or use it as a sauce.
Why You'll Love My Recipe
There are so many reasons to love maple syrup, but sometimes you need a substitute and some people just don't like real maple syrup. That's where my easy maple syrup recipe comes in!
I use a combination of sugars, water, and a splash of maple extract to create a thick maple flavored syrup that is simple to make and has depth of flavor. You can also easily customize my recipe to suit your personal taste.
Trust me, once you give my homemade maple syrup recipe a try, you'll see why even as a chef I think it's pretty darn good. It's much better than store bought syrup full of loads of high fructose corn syrup.
Kim's Expert Tips
Before you get started, these tips will help you achieve the most delicious results:
- Control the Heat: Make sure you keep the syrup at medium heat to prevent it from burning and stir constantly until the sugar is dissolved.
- Adjust the Consistency: Use more water for thinner syrup and less for thicker. Keep in mind the syrup will thicken up as it cools. I suggest aiming for a consistency a little thinner than you want the final result.
- Add Cream of Tartar: If you are worried about crystallization you can add a little pinch of cream of tartar during cooking. I've done this a few times and it does work.
- Adjust the Sweetness: If my maple syrup homemade recipe turns out too sweet for you, a pinch of salt will help round it out. Salt is used often in recipes to balance the sweetness.
Ingredients
The beauty of learning how to make maple syrup at home lies in its simplicity. Here's all you need:
- Sugar - I use a combination of organic granulated sugar and brown sugar to form the base of the syrup. You could also use coconut sugar.
- Water - Simple water helps the sugar dissolve and is what gives the syrup its consistency.
- Maple Extract - Imitation maple extract is what gives my homemade maple syrup its classic maple flavoring.
How To Make Homemade Maple Syrup
Making maple syrup homemade is really easy. I think you'll be pleasantly surprised how qyickly you can make an imitation maple syrup ready to drizzle on anything and everything. Just follow my simple directions and it will turn out perfect.
Step 1: First, I put the sugars and water in a small saucepan. Then I stir everything together and let the sugars dissolve a little.
Step 2: I place the saucepan over medium heat and stir continuously until the sugar water begins to bubble. It's important to keep stirring so it doesn't burn or stick to the bottom of the pan.
Step 3: Once it's boiling, I let it cook over medium heat for about 2 to 3 minutes more while still stirring constantly. It's done when the sugars are dissolved and it has thickened a little. Remember it will thicken more as it cools.
Step 4: When done, I remove the saucepan from the heat and stir in the maple extract. I like to start with about 2 teaspoons, give the syrup a taste, and add more if needed. If you aren't making it as a homemade pancake syrup you may decide you want to add more or less. It's totally up to you.
Step 5: To finish, I let the syrup cool for a few minutes and then pour it into a glass jar or bottle. It will keep in the fridge for up to 4 weeks.
Variations
Coconut Sugar (Low Glycemic): If you want to make my homemade maple syrup with a lower glycemic index you can use coconut sugar in place of both the white sugar and brown sugar. This version is ideal for those watching their blood sugar levels.
Classic Vanilla: For some aromatic flavor, I like to add ½ to 1 teaspoon of vanilla extract along with the maple extract. This flavor combination pairs beautifully with pancakes and French toast.
Cinnamon-Spiced: To add a layer of warmth, add ¼ teaspoon of ground cinnamon (or even a pinch of nutmeg) to the saucepan when heating the sugars. I love cinnamon-infused syrup drizzled over my oatmeal cake!
Cardamom: This one is my favorite! Add a pinch of ground cardamom along with the sugars to give the syrup a subtle depth. The floral notes of cardamom work wonderfully with the sweetness of this homemade syrup recipe.
Buttery: You can even make homemade buttery maple syrup like some popular pancake syrup brands. Just whisk a little vegan butter into the syrup when it's still warm.
How To Use In Recipes
Homemade maple syrup recipes can be used as a 1:1 replacement for traditional maple syrup in almost any recipe. Whether you're sweetening baked goods, making my almond vanilla granola, or even a tofu or tempeh marinade.
Of course, it's also the perfect vegan pancake syrup too! It's a handy substitution without the need for complex calculations. Plus, the flavor will knock your socks off.
Frequently Asked Questions
When stored in an airtight container or jar in the refrigerator, homemade maple syrup can last up to 1 month. If you notice any crystallization or the texture thickening too much, you can reheat it gently and add a small splash of water to restore the original consistency.
Simply warm the homemade syrup in a saucepan over low heat, or microwave it in short 10-second intervals, stirring in between until it's pourable. You can add a splash of water if it's too thick after refrigeration.
Yes! While it won't have that distinct maple flavor, it will still be a caramel-like syrup.
To thicken the syrup, simply let it simmer for a few extra minutes until it reaches your desired consistency. Keep in mind that the syrup will continue to thicken as it cools, so I suggest aiming for a slightly thinner texture while it's still hot.
Ways To Use Homemade Syrup
⭐️ One Last Thing! If you make my recipe for maple syrup please leave a review and rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Homemade Maple Syrup
Ingredients
- 1 cup white sugar
- 1 cup light brown sugar
- 1 cup water
- 2-3 teaspoons maple extract (start with 2)
Instructions
- In a small saucepan, combine the white sugar, brown sugar, and water.
- Bring the mixture to a gentle boil over medium heat, stirring continuously.
- Let it cook and bubble for 2 to 3 minutes while stirring to dissolve the sugars fully.
- Remove from heat and stir in the imitation maple extract.
- Allow the syrup to cool slightly before transferring it to a jar or bottle.
Notes
- Storage: Refrigerate any leftovers in an airtight container for up to 1 month.
- Thickening Tip: The syrup will thicken as it cools; add a splash of water and reheat if it becomes too thick.
- Balance Flavor: If the syrup is too sweet for you, add a pinch of salt.
Melody says
This syrup recipe is very good and easy to make.
Kim Grimmett says
Yes it is super easy! I"m glad you liked it! Thanks for the feedback.