From Julie L.
Growing up, my mom made all of our syrup. As a result, I’ve never developed a taste for store-bought syrup with a corn syrup base. In fact, I think it’s kind of yucky. To me, this tastes a lot more like real maple syrup. And since the recipe uses basic ingredients, it’s easy to use in our food storage plan, too. –Mellyn
Yield: About 2 cups
- 2 cups water
- 3 cups sugar
- 1 Tablespoon maple extract
- Bring water to a near-boil in a medium saucepan.
- Stir in sugar until dissolved.
- Add maple extract.
- Store in the refrigerator (I use a canning jar) for a month or more.
© 2013 – 2012, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.