Fuggedaboutit Syrup: Homemade Maple Brown Sugar Syrup
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This homemade maple brown sugar syrup brings water, two sugars, maple-flavored extract, vanilla, salt, and butter together in one saucepan. The maple extract can be adjusted for a milder flavor, while either light or dark brown sugar can be used.
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Why You'll Love This Recipe
The maple-flavored extract is listed at 1 tablespoon, with the option to reduce it to 1 teaspoon for a milder maple flavor. That gives you a direct way to choose the level of maple flavor before the syrup is finished.
Light or dark brown sugar both work in this recipe, so either can be packed into the measuring cup. Vanilla bean paste or vanilla is also included alongside butter and salt after the pan comes off the heat.
Ingredients You'll Need
The syrup begins with water, packed brown sugar, and granulated white sugar. These are combined in a medium saucepan before the mixture is brought to a gentle boil.
Maple-flavored extract, vanilla bean paste or vanilla, salt, and butter are stirred in after the syrup has cooled for a few minutes off the burner. Once completely cool, the finished syrup is poured into a glass mason jar or bottle and kept in the refrigerator.
How To Make It
Follow the cooking sequence closely, especially during the gentle boil. The sugars are dissolved first, then the remaining ingredients are stirred in after the saucepan is removed from the heat.
Combine liquids and sugars
Place the water, granulated white sugar, and packed brown sugar in a medium saucepan. Combine them in the pan before turning on the heat.
Bring to a boil
Set the saucepan over medium-high heat and bring the contents to a gentle boil. Stir occasionally until both sugars are completely dissolved, and watch the pan closely so the syrup does not bubble over.
Simmer
Let the syrup boil gently for about 1 to 3 minutes. Keep the boil gentle during this short cooking period.
Remove from heat
Take the saucepan off the burner and allow the syrup to cool for a few minutes. This cooling period comes before adding the maple-flavored extract, butter, salt, and vanilla.
Add extracts and extras
Stir the maple-flavored extract into the syrup. Add the butter, salt, and vanilla bean paste or vanilla, then stir them into the syrup as well.
Yes. The recipe calls for 1 cup packed light or dark brown sugar. After bringing the mixture to a gentle boil, let it boil gently for about 1 to 3 minutes. Remove the saucepan from the heat and let it cool for a few minutes, then stir in the maple extract along with the butter, salt, and vanilla if using. Yes. Use 1 teaspoon of maple-flavored extract instead of 1 tablespoon for a milder flavor. Let the syrup cool completely, pour it into a glass mason jar or bottle, and store it in the refrigerator.Frequently Asked Questions
Can I use light or dark brown sugar?
How long should the syrup boil?
When do I add the maple extract, butter, salt, and vanilla?
Can I make the maple flavor milder?
How should I store the finished syrup?
Cool and store
Let the syrup cool completely. It thickens significantly as it drops to room temperature.
Pour the cooled syrup into a glass mason jar or bottle. Store it in the refrigerator.
Wrapping Up
This syrup can be made with either light or dark brown sugar and adjusted for a milder maple flavor by using less maple-flavored extract.
Recipe created by Xena’s Kitchen for Trust Me Try It.
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Ingredients
- 1 cup water
- 1 cup brown sugar light or dark, packed
- 1 cup granulated white sugar
- 1 tbsp maple-flavored extract adjust to 1 teaspoon if you prefer a milder flavor
- 1 tsp vanilla bean paste or vanilla
- 1/4 tsp salt
- 1 T butter
Instructions
- Combine liquids and sugars: In a medium saucepan, combine the water, granulated white sugar, and brown sugar.
- Bring to a boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally until the sugars are completely dissolved. Watch closely so it does not bubble over.
- Simmer: Let it boil gently for about 1 to 3 minutes.
- Remove from heat: Take the pan off the burner and let it cool down for a few minutes.
- Add extracts and extras: Stir in your maple extract, along with the butter, salt, or vanilla extract if you are using them.
- Cool and store: Let the syrup cool completely-it will thicken significantly as it drops to room temperature. Pour the finished syrup into a glass mason jar or bottle and store it in the refrigerator.
