As kids growing up in Maine, we couldn't wait for the slight "spring" thaw to hit so we could help tap the maple trees. Warm days
Now, as an adult, living in a much warmer
1 c. Water
1/2 c. Sugar
1 c. brown sugar
1/8 tsp cornstarch
1 Tbs Maple Extract
In a saucepan combine the sugars and cornstarch, stirring to mix, add 1 cup of COLD water, stirring to dissolve the sugars. Bring the mixture to a boil over medium heat, stirring occasionally.
Cook, stirring occasionally until the syrup reaches the thickness you prefer. Add the Maple Extract, stirring again to incorporate, reduce heat and simmer 2 minutes.
Remove from heat and bottle. If you prefer butter enhanced Maple syrup, add 2 tbs of butter with the maple extract.
All leftover syrup should be refrigerated and used within 60 days.
Try to avoid over-stirring the syrup as it boils as this causes the sugars to crystallize.
© Can Stock Photo Inc. / DWiedemann