It’s Almost ‘Aunt’ Jemima Maple Syrup – the rich, thick buttery syrup that everyone loves!
You’ll Need:
2 C water
1 C sugar
2 C dark corn syrup
1/4 tsp salt
1 tsp maple flavoring
In a medium saucepan combine water, sugar, corn syrup and salt over medium heat. Stir once to mix, then stop stirring bring it to a boil for about 6 minutes. You do not need to stir it once it begins to boil.
Remove the syrup from the heat and let it cool 10 minutes, then add the maple flavoring. If you prefer butter flavored maple syrup, add 3 tablespoons of butter with the addition of the maple flavoring.
easy to make. i used clear corn syrup but the maple flavoring turned it brown. now to make pancakes and waffles…
:purr: i thought it was much harder! going to have to pass this on to my daughter! i guess aunt jamima and mrs. butterworth will be staying on the shelf.
can this syrup be canned in jars and put up?
Yes it can be canned. Prep your 1/2 pint or pint jars. Make the syrup, bring to a boil.
Put up in the hot 1/2 pint jars. Put lids and rings and water bath them for 10 minutes after the water has returned to a boil.
15 minutes for pints. Take out of water bath and cool on a towel on the counter and listen for that lovely ping when the jars seal.
Should keep for about a year.
we never seem to have pancake syrup when i make pancakes… this looks like a great recipe to make some to put back for reserve! thanks so much…
i also love your facebook page… elle