The “well, sorta” is because this is how to make fakey maple syrup. The way you do it if you don’t have a maple tree handy. The Damsel doesn’t want to create a false sense of anticipation. This method creates a very passable pancake syrup you’d be glad to have if it happened to be Armegeddon Day and the grocery store was–er–ah–unavailable.
You can rest easy knowing you possess the syrup-making jutsu. Now Armegeddon will be a little easier to face. Plus, it is a scientifically proven fact that the Damsel’s sprogs can’t tell the difference between this stuff and the expensive stuff. And it’s ridiculously easy.
Bring 2 cups of water to a boil and add 4 cups of wicked white sugar. Simmer and stir half-heartedly until the sugar is completely dissolved.
Stir in 1 teaspoon of mapeleine flavoring. You can find this alongside the extracts, in the spice aisle at the grocery store. That is, if you make it to the store before Armegeddon. The Damsel has had this bottle a good long time. Obviously. So you can buy one of these fearlessly, without worry that it might expire or something before you have a chance to use it all.
Let it get all comfy together in the pot for a bit. And that is all there is to it! You’re done! You made syrup! You might as well pull up a piece of french toast and eat some while it’s warm.
Store the rest in a covered jar in the cupboard. This recipe made about 5 cups…enough for now till Armegeddon. Or next Friday, whichever comes first.
Wow. Is it really just water, sugar, and maple? I am certainly impressed by your jutsu.
That’s exactly the recipe handed down for generations in my family. We’ve never bought a bottle of the expensive stuff.
This is how I make it too. I love it warmed and served over crumb cake too.
I guess that’s the same as coffee cake since that’s what I meant to type. Oh it’s Monday…
My grandmother always made her own syrup. I thought there was more involved. Sneaky! And also awesome.
I love that you call it wicked white sugar.
oo, yum! Crumb cake…memories…
and you guys are professional waffle-eaters.
I grew up on syrup like this! I love it!
Nice! I will have to give this a try. Thanks.
Thanks! I stopped by your blog…very nice!
[...] need to measure 1/3 cup honey and 1/4 cup maple syrup (perhaps syrup you made yourself, like we did here?) and because you measured the oil first, this sticky stuff will slide right out of the cups. [...]
If anyone is interested:
Here’s a little different version, but the end result is (I’m sure) about the same!
http://www.food-skills-for-self-sufficiency.com/pancake-syrup.html
AND…Here’s how to make the REAL THING!
http://www.food-skills-for-self-sufficiency.com/making-maple-syrup.html
Cool!
I have a question…my syrup (like the first one) formed sugar crystals after a while, although I didn’t stir or refrigerate it. Does that always happen over time? I wonder what the store-bought stuff has in it that prevents crystals.
Yep – It’ll do that over time refrigerated or not. My mother used to say that if you don’t stir it when you’re boiling, it wont sugar as bad. I’ve never seen any difference, and last time we talked about it, she stirs it now just to expedite the process.
If it sugars up, I usually put it in a pan of water on the stove (jar and all with the lid off) and simmer it slowly for a while. The sugar will redissolve.
Not sure what the commercial stuff has in it to stop sugar forming – for that matter I’m not sure I WANT to know!
Merry Christmas!
[...] you made the pancake syrup taught here, you may have noticed that crystals have formed in the bottom of the container. Take a deep [...]