Maple Vanilla Syrup, an Inexpensive Vintage Recipe
Adopt this vintage recipe as your own and enjoy it drizzled over pancakes, French toast, waffles, and oatmeal – anywhere you like the sweet taste of maple without the expense of the real thing. If possible, choose unbleached cane sugar over sugar made from genetically modified sugar beets.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 quart 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
4 cups unbleached cane sugar or regular granulated sugar
1/2 cup brown sugar
2 tablespoons light corn syrup (essential to prevent re-crystallization)
2 cups water
1 teaspoon maple flavor
1 teaspoon vanilla extract
Instructions
1. Measure sugars and corn syrup into a 2-quart heavy-bottom saucepan. Pour water over and stir until sugar dissolves.
2. Place pan over medium heat and bring to a boil. Cover, reduce heat to medium-low and simmer gently 10 minutes. DO NOT STIR OR REMOVE LID during this time.
3. Remove from heat, uncover, and cool slightly, about 5 minutes.
4. Add maple flavor and vanilla extract and stir with a clean spoon, just until mixed. Pour into a squeeze bottle or glass bottle with a narrow neck for storage. Pour any extra into a second jar and store in the fridge.
Notes
Double the batch to make 4 pint jars. Pour hot syrup into clean, hot jars and wipe away any drips with a clean, damp cloth. Apply canning lids and rings to jars. The heat of the syrup will seal the jars. Once sealed, remove the rings. Jars may be stored at room temp on your pantry shelf for several months. Once opened, store syrup in the fridge.