Friday, October 10, 2008

Homemade "Maple Syrup"

A lot of vegan recipes call for maple syrup. Here's an inexpensive recipe for those times when you can't afford the real thing.

makes 2 cups

2 cups firmly packed brown sugar
1 cup water
1 teaspoon cornstarch
1 teaspoon natural maple flavor (like this one)

Put the brown sugar into a medium saucepan. Put the cornstarch into a small bowl or cup and drizzle with about 2 tablespoons of the water. Stir or whisk with a fork until the cornstarch is dissolved, then add it to the saucepan along with the rest of the water.

Stir or whisk constantly over medium-high heat until the mixture comes to a boil. Boil one minute, still stirring.

Remove the saucepan from the heat and let the syrup cool completely. When it is cool, stir in the maple flavor.

Store in the refrigerator.


Lisa said...

Nice! (and thanks!)

How long will it last in the fridge?

Anonymous said...

that's brilliant!

Unknown said...

thanks very much for that, maple syrup is extremely expensive in England so I don't do a lot of recipes that use it, now I can try them!

deirdre said...

Would you use this in Greg's Granola?

:) You answer my questions like you're in my head. I was just lamenting the cost of maple syrup.

Jennifershmoo said...

>>How long will it last in the fridge?

A long time. We've kept ours in the fridge for several weeks, no problem.

>>Would you use this in Greg's Granola?

Yes, I would use it in anything that called for maple syrup. Again, it's not exactly the same, but it's a good inexpensive substitute when you can't afford the real thing.

Mrs. CrabbyKat. said...

this is all we ever had growing up! except my mom's recipe uses 1 cup brown sugar, 1 cup regular sugar, and no corn starch.

Andrew Abraham said...

Bring on the pancakes...

Great idea..


MK said...

Thanks for this. It is definitely apropos in the current financial environment. Although I wish I could always use the real thing, I think I may be using this over the next few months!

Veronica said...

Thanks for this! Maple syrup was the first food item I noticed to skyrocket. Whole Foods used to always have the best price (and organic was as expensive as any), but now it's pretty much all the same.

Anonymous said...

Nice Preparation of Maple Syrup.Great Job.Thank U.

Vicki's Vegan Vice said...

maple syrup is getting so darn expensive and the containers smaller and smaller. this is nice.

veggievixen said...

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I would love if you could add me to your blogroll or support me in some other way.

Thanks :)

mustardseed said...

Is it alright if I don't have maple extract? It really is unavailable here...

Jennifershmoo said...

Well, it wouldn't suck, but it would just taste like sugar syrup then, not like maple. If you can't get it locally you can always order it online:

BrusselsSprout_Katharine said...

Brilliant! This is so handy for us overseas, it can be hard to find Grade B maple syrup in Europe and Asia, never mind the cost... this dark version looks like the dark maple syrup I've longed for.

Alexa said...

my Mom used to make this when I was young, and I'm 58 now...great recipes from a generation that experienced the great depression

Anonymous said...

this is exciting to find a recipe that I can make for a diabetic. Can I use the special brown sugar that is for diabetics? marianne

Anonymous said...

this is exciting to find a recipe that I can make for a diabetic. Can I use the special brown sugar that is for diabetics? marianne

Anonymous said...

Nice Syrup
For Vegetarian Recipes Visit

Sarah Fortunato said...

brown sugar is just refined white sugar with molasses added to it. the same white sugar that is refined through bone char filters...NOT VEGAN!

Jennifershmoo said...

Sarah, please educate yourself a bit more about sugar before pronouncing all sugar not vegan. Here is a good place to get started:

Regarding brown sugar, I use organic, unprocessed brown sugar that is readily available at most health food stores. It has a more molasses-y taste than regular brown sugar -- it's very good!

Regarding white sugar, I use "white sugar" to refer to any type of white sugar you want to use. Organic white sugar, 100% beet sugar, unbleached sugar cane crystals, dehydrated or granulated cane juice -- these are all types of vegan white sugar and can be used interchangeably in all recipes.

As you can see, there are a lot of names for sugar. I don't have the time to write them all out each time I write a recipe, and I assume that people are educated enough that if sugar is an issue for them they will choose a type of vegan sugar that works for them.

eve gotch said...

I heard on TV today that the sugar maple is endangered by global warming.. well vegans, be glad to know that your plant based diet is the best action you can take to curb climate change! Thanks for the recipe, may there be an abundance of maple syrup in our future!

Rumela said...

Wow!! that seems to be a great recipe.I love maple syrup. I will definitely bake a batch this weekend. thank you for shearing your post.



Anonymous said...

Thanks! Maple syrup is even more expensive here in Malaysia than in North America, so I really appreciate this recipe. Now my problem will be trying not to make too many of those goodies which call for maple syrup in the recipe haha!

Unknown said...

I looked at the linked maple flavouring, and it has the following ingredients: Glycerine, water, natural flavors.

Are you aware that glycerine may be made from animal fat, and that any time you see "natural flavors", it can mean almost any ingredient, including dairy, meat, honey, fruits or vegetables?

(If that product explicitly says it is vegan, please disregard).

Raven Morris

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