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Easy Maple Flavored Syrup Recipe! {3 Ingredients}

May 11, 2010 By Heidi 60 Comments

I may get paid for ads or purchases made through links in this post.

Get ready to make your pancakes happy happy with this delicious and easy Maple Flavored Syrup Recipe!

Easy Maple Flavored Syrup Recipe

Maple Syrup can be expensive, so for several years now… I’ve been making my own maple flavored version instead!

This Easy Breakfast Recipe creates a delicious, light tasting syrup, that’s so yummy when served warm!

The best part is that making this Easy Maple Flavored Syrup Recipe is truly a cinch!

Plus you really won’t believe how inexpensive it is to make.  It only costs about 25 cents! 🙂  Since syrup doesn’t seem to last too long around my home, I like to triple this recipe and store the leftovers in the fridge.  Then I just pull it out when we need it, and reheat before serving again.

This flavored syrup has become such a family favorite.  So give it a try for yourself, and see what you think…

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Easy Maple Flavored Syrup Recipe

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What Your Frugal Friends Are Saying About This Recipe:

Jackie writes: “This is the exact recipe my Mom made as I grew up.”

Whitney writes: “Tried this in a pinch and family loved it!”

Suelena writes: “Recipe I use. It’s so easy to make and much better tasting than store bought, & without the horrible high fructose corn syrup!  Just be sure to cool completely before refrigerating so it won’t crystallize.”

Easy Maple Flavored Syrup Recipe
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Easy Maple Flavored Syrup Recipe

Get ready to make your pancakes happy happy with this delicious and easy Maple Flavored Syrup Recipe!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Servings: 1 cup
Author: The Frugal Girls

Ingredients

  • 1 cup Water
  • 1 cup Sugar
  • 1 teaspoon Imitation Maple Flavor

Instructions

  • Bring water and sugar to slow boil over low heat, stirring continually.
  • Remove from heat before it comes to a rolling boil.
  • Stir in Mapleine as it is cooling, serve warm and ENJOY!

Notes

Leftovers can be stored in refrigerator.

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So have you tried this Easy Maple Flavored Syrup Recipe yet?

Leave a comment & share!

Easy Homemade Maple Syrup Recipe from TheFrugalGirls.com

Filed Under: Breakfast Recipes, Recipes Tagged With: Pancakes, Syrup

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Comments

  1. Debi says

    July 22, 2018 at 11:41 am

    Quick question, I have Splenda to use for the maple syrup. I’m wondering if I put it in a food processor, if it would work better in the recipe because it will be super fine granulated sugar. I’m wanting to make this but I need it to be sugar free and low carb. Please let me know as soon as you can. Thanks for sharing.

    Reply
  2. Glenda says

    November 6, 2015 at 2:02 am

    I have always made my own maple syrup.
    I use 1 cup white sugar, 1 cup brown sugar, 1 cup water, bring to a boil, take off the heat, and add 1 cup karo syrup and 1 teaspoon mapleine.
    The karo keeps it from sugaring while storing in the fridge.
    I seriously don’t think this would ever spoil. It will pick up flavors from the fridge if not sealed good. I store it in a glass canning jar with lid and ring.

    Reply
  3. SusanKate says

    May 14, 2015 at 5:44 pm

    Can you use any kind of sugar, or does it have to be white sugar?

    Reply
    • Heidi says

      September 8, 2015 at 8:10 am

      Hi SusanKate ~ I’ve always used white sugar, but I know some people that have commented above have tried it with brown. 🙂

      Reply
    • Jim Stanley says

      January 1, 2022 at 2:42 pm

      I use splenda brown sugar and splenda sweetener. I’m a diabetic and this does not spike my blood sugar. It does thicken some but not like the store bought stuff.

      Reply
  4. Samantha Buchanan says

    November 8, 2014 at 2:48 pm

    I always use a cup of white sugar and a cup of brown a teaspoon of vanilla a teaspoon of maple and if I want that buttery taste I add a half a cup of corn syrup.

    Reply
  5. Inell says

    October 26, 2014 at 1:19 pm

    I made this syrup for years but since my husband and I are both diabetics we can’t use it anymore , I’ve tried it with Splenda but it’s not the same. We loved ir . I got the recipe from my father in law

    Reply
  6. Caren Ross says

    September 23, 2014 at 7:30 pm

    I have made this a few times and I usually add about 1/2 teaspoon of butter extract. It really makes it rich abd buttery!

    Reply
  7. Caren Ross says

    September 23, 2014 at 7:28 pm

    I have used this several times to make syrup and we love it. I usually add about 1/2 teaspoon of butter extract. I know some asked about ut. It makes so good and rich!

    Reply
  8. Jeannette Howile says

    December 27, 2012 at 6:19 am

    My mom is 83 and has never bought syrup. she has made her own forever. This syrup has more maple flavoring than store bought. Very good!

    Reply
  9. Michelle says

    December 23, 2012 at 3:02 pm

    I cannot wait to try this, might be a fun project with the little ones too:)

    Reply
  10. Kelli says

    September 11, 2012 at 8:29 am

    I just tried this after having come across it a while back on Pinterest. I wanted to make some french toast this morning, but I eat syrup on mine and we were completely out! I didn’t have any maple extract…so instead, I added a couple of teaspoons of some of my homemade blueberry jam for flavoring. DELICIOUS!!! 😀 Thanks for saving my breakfast!

    Reply
    • Heidi says

      September 11, 2012 at 11:14 am

      Ooh ~ what a fun twist on the recipe, Kelli… that sounds so yummy!

      Reply
  11. Maryann Lalley says

    February 29, 2012 at 8:47 am

    I have just found this website! I run a personel care home for adults with disabilities and the prices of food and household cleaners are just rising everyday. I have made so many of the recipes found here and I am making this syrup today!
    I just thought I would mention my brown sugar is homemade using white suar and molasses in the food processor.
    Thanks for the great ideas!

    Reply
  12. Laura says

    January 21, 2012 at 5:51 pm

    I tried making with the corn syrup instead if water, but it got waaay too thick, almost candy stage. I’m going back to the original recipe.
    Our family has always eaten this and love it!

    Reply
  13. Crystal Palencer says

    December 11, 2011 at 8:53 am

    I stumbled upon this website by accident, but what a great find! If you like cinnamon, here’s another great and simple recipe: 1 cup sugar, 1/2 cup water, 1/2 tsp cinnamon, red food coloring (optional). Bring sugar and water to a boil, stirring constantly. Sprinkle in cinnamon and food color. Make sure sugar is dissolved completely before serving.

    Reply
  14. Michelle Crusie says

    June 12, 2011 at 5:57 pm

    Would love to make this but I am a diabetic. Just wondering if you could use Stevia or Splenda.

    Reply
    • Rudi Pittman says

      January 12, 2020 at 11:08 am

      Not without finding another way to thicken it unless you want watery syrup. The sugar is what is thickening the water into a simple sugar syrup.

      Reply
  15. Julie says

    May 24, 2011 at 9:12 pm

    I am excited to try this! Curious, has anyone ever used different flavor extracts to make say a raspberry syrup? If so, did it turn out? Thanks!

    Reply
  16. Sarah says

    May 22, 2011 at 3:46 pm

    If I was going to do the fruit to add flavor how would I go about doing that? When would I add the fruit? How long would it cook? Do I keep the big piece of fruit in before I bottle it? Or do I puree it? Thanks ahead of time =)

    Reply
  17. Sholly says

    May 20, 2011 at 7:30 am

    We love homemade syrup. I make it with 1 cup white sugar, 1 cup brown sugar, 1 cup corn syrup, 1 cup water, and 1 to 1 1/2 tsp of Mapleine. Homemade syrup is so much better than store bought.
    YUMMY!!

    Reply
  18. Barbara says

    April 19, 2011 at 11:35 am

    We were raised on this syrup and it is the only kind I have ever used. We used to have trouble finding Mapleine, but it seems to be plentiful now. Thanks for the tip on adding a little corn syrup to keep it from crystalizing. That is a keeper. Will also be trying the brown sugar and fruit suggestions as well. How can you have hot cakes without HOT syrup? It is a must!

    Reply
    • Ann Mason says

      May 8, 2012 at 11:03 pm

      You can also add butter if you like it a little richer and you don’t have to add spread the butter on your pancakes. It’s like the kind with butter in at the store.

      Reply
  19. shelly says

    February 14, 2011 at 10:56 am

    does it make a difference (taste wise) if you use the mapleine or the immat maple flavoring? I am going to use splenda so it can be lower in calories, but will add frozen strawberry for a little flavor and color.. thanks so much!

    Reply
  20. LessIsMoreMom says

    February 7, 2011 at 5:00 pm

    For those that added some corn syrup, did you add it during the cooking process or when it was cooling when you add the maple syrup extract?

    Reply
  21. Pat says

    February 3, 2011 at 7:17 am

    We always made this when we were kids, just got out of the habit I guess. But the price of Mapleine sure has risen! But then, so has the price of a bottle of syrup, some is up to $4 a bottle now!

    Reply
  22. Kathleen Folsom-Johnson says

    January 17, 2011 at 7:49 pm

    this is for lori amavisca that was dated in may:
    i have made maple syrup for years, ever since my kids were little, now they have kids of their own, i used brown sugar at that time, i have switched to using splenda brown sugar mix and it works very well, 1/2 c splenda brown sugar mix to 1 cup water plus the mapleine; it is just as tasty, does not have the intense flavor as with regular brown sugar, but very good, my husband cannot tell the difference. for variation i have added butter and thicken the syrup with corn starch; to look at it, it still comes out crystal clear and lasts a long time in the fridge

    Reply
  23. Jeanette says

    January 17, 2011 at 9:17 am

    I can’t wait to try this. It sounds yummy. Thanks so much!!

    Reply
  24. Barbara says

    December 29, 2010 at 12:27 pm

    My family has been making this syrup as long as I can remember and that is a long time. We are spoiled to always having fresh HOT syrup. Wouldn’t have it any other way.

    Reply
  25. Susan says

    October 28, 2010 at 4:59 pm

    My mother used to heat up the clear (white) Karo syrup to put on pancakes. I thought it was heavenly & something special. I think she added a little water to stretch it maybe…anyway, it was cheaper than the “ready-made” types.

    Reply
  26. Julie says

    October 28, 2010 at 3:57 pm

    I make my own syrup all the time! I use this recipe but also add a cup of brown sugar and that makes it thicker so it’s the same consistency of store bought. In fact, it was months before anyone (even DH) realized it was homemade and only when I told them. I double the recipe and keep it in the fridge. It usually lasts a couple months.

    Reply
  27. Kacee says

    October 28, 2010 at 1:19 pm

    I tried this as soon as I saw it. I added 1/2 cup of corn syrup to thicken it a bit. It is delicious and we will not go back to store bought syrup again! I may try the part regular sugar, part brown sugar idea. Sounds yummy!

    Reply
  28. Kelly says

    October 28, 2010 at 10:33 am

    We used to make maple syrup when I was a kid too! Our recipe was similar to yours and so easy I still remember it: 1 part white sugar, 1 part brown sugar, 1 part water, and a little maple flavoring. Yummmm!

    Reply
  29. Karen says

    October 18, 2010 at 10:25 pm

    This sounds yummy. I may try this but I have a thing for the real VT maple syrup It is a addiction

    Reply
  30. Vivobello says

    May 18, 2010 at 1:16 pm

    Add me to the list! I have GOT to try this one out!

    Reply
  31. JessieLeigh says

    May 18, 2010 at 9:30 am

    I’ve been wanting to make my own syrup for over a year now, but haven’t been able to find maple extract in any of the local stores. Boo hoo! LOVE the idea though..

    Reply
  32. Kristen says

    May 18, 2010 at 9:22 am

    I have been toying with the idea of making my own syrup, but hated to use corn syrup. Now, I am kicking myself for not thinking of making a simple syrup with sugar. When my stash of store bought is gone, I will be making my own, thanks to you.

    Reply
  33. Shynea @ Penny Pinching Diva says

    May 18, 2010 at 8:48 am

    I have always wanted to try to make my own maple syrup. My dad use to make it for use sometimes when we were growing up and I am really glad that you have posted this recipe. This brings back a lot of memories for me. 🙂

    Take care,
    Shynea

    Reply
  34. vicki says

    May 17, 2010 at 7:54 pm

    stopped by from B,B&B. I’ll have to give this one a try.

    Reply
  35. Lori Amavisca says

    May 14, 2010 at 1:18 pm

    Has anyone tried making it with sugar substitute, like Truvia? Would I decrease the water since I use half the amount of the sugar substitute? Truvia is soooo wonderful for all my other recipes.

    Reply
    • Sami says

      March 13, 2011 at 11:12 am

      Did you ever try it w/ they sugar subs?

      Reply
  36. Amy @ Raising Arrows says

    May 12, 2010 at 10:21 am

    Excellent! Can’t wait to try it!

    Reply
  37. Heidi says

    May 12, 2010 at 8:33 am

    Hi Lori,

    I found the Mapleine at Wal-Mart in the spice section. 🙂

    ~ Heidi

    Reply
  38. Kati says

    May 12, 2010 at 6:17 am

    I am going to have to try this. My husband will only eat “Real” maple syrup…..maybe I can make this and he will be happy with it though! Thank you!

    Reply
  39. lori says

    May 12, 2010 at 5:09 am

    This sound s great—where do you buy mapeline and where would it be located— in the spice section??? Thanks

    Reply
  40. Becky says

    May 12, 2010 at 4:17 am

    We always make our own syrup, using the 2 cups sugar to 1 cup water ratio. Once when I bought a bottle from the store for a camping trip, the kids refused to eat it! I’ve always added 1-2 tablespoons of corn syrup to prevent it from crystalizing and I’ve never stored it in the refrigerator, just the pantry. Mapleine is the best!

    Reply
    • Denise says

      April 20, 2011 at 8:19 am

      Thanks for that little suggestion about the corn syrup. We’ve always made this, but have had problems from time-to-time with the crystallizing. I will try it on our next batch. And we don’t refrigerate it either.

      Reply
    • Priscilla says

      May 21, 2011 at 5:01 am

      I made the syrup, added a little corn syrup like you suggested, and put it in the pantry, as you mentioned. When I pulled it out a few days later to use it, I found mold growing in it!! Yuck!! I will be refrigerating it from now on 🙁

      Reply
      • Brian says

        February 8, 2014 at 3:14 pm

        Yes ALWAYS refrigerate after.

        Reply
  41. Julie Bagamary says

    May 12, 2010 at 4:02 am

    YUM – looks like I need to try this.

    Reply
  42. Wendy says

    May 11, 2010 at 10:48 pm

    to make it thicker, use light corn syrup instead of water! Super delicious! I also put it back into the name brand bottle (hehe) but make sure you remember to let it cool first!!!

    Reply
  43. Stephanie says

    May 11, 2010 at 8:25 pm

    Oh I my mom made syrup when we were growing up, but used brown sugar. Syrup is so expensive (the name brand) so I’m glad to have found this recipe! This mom is going to make homemade syrup and pour it into the ‘name brand cabin’ bottle 😉 No teenagers will ever know the difference!

    Thanks for sharing

    Reply
    • Lorayne says

      May 20, 2015 at 6:45 am

      Ha!! Spoken like a true Mom! I think I’ll do the same. 🙂

      Reply
  44. Pat says

    May 11, 2010 at 8:24 pm

    My Mom always used Mapleine and made our syrup, I don’t know why I haven’t been using it. Time to buy some Mapleine!

    Reply
  45. Heidi says

    May 11, 2010 at 8:21 pm

    Hi Beth ~ I usually triple this recipe, and store the leftovers in the fridge. Then I just pull out what we need and reheat a little at a time. 🙂

    ~ Heidi

    Reply
  46. Beth says

    May 11, 2010 at 8:18 pm

    How long does this syrp last in the fridge? I have a large family (6 kids under 12) and want to make it in bulk. Can i store it in fridge and then reheat as needed?

    Reply
    • Barbara Bond says

      April 19, 2011 at 11:27 am

      Yes, it stores very well in the fridge. We were raised on this syrup and don’t ever use anything else.

      Reply
      • Shawna says

        September 9, 2011 at 6:34 pm

        Agreed, it keeps but simple to make on a whim. I remember my mom making this all of the time growing up. Delicious!

        Reply
    • Jo says

      September 13, 2013 at 12:13 pm

      Yes. I grew up with this syrup!! We kept it in the fridge and usually reheated in a hot water bath (I think mainly that was because our syrup container didn’t fit in the microwave!)

      Reply
  47. Jen Perren says

    May 11, 2010 at 8:13 pm

    My family uses 2cups sugar to 1 cup water and adds a splash of vanilla along with the maple flavoring. Sometimes I add frozen fruit to the sugar/water mix and make blueberry syrup or strawberry, mixed berry ect… All yummy! You can still add the other flavorings if you want to. Like I said all yummy!

    Reply

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Hey there... it's so nice to meet you! I'm Heidi: a Frugal Girl living in sunny Arizona! I love sharing Easy Recipes, DIY Decor, Style & Beauty Hacks, Gardening Tips, Travel Hacks, and Creative Ways to Live the Sweet Life on a Budget. I'm so glad you're here!
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