Maple syrup

Homemade maple syrup

A pancake, French toast and waffle essential. A complement to bacon and sausage (try it!). It's maple syrup.

(I admit, I have yet to sample real maple syrup. I grew up on Mrs. Butterworth's, Log Cabin and, thanks to my grandma, microwavable Hungry Jack. What do you think? Am I missing something great? Well, I'll get to that someday.)

In the meantime, you guessed it. I'll make my own. Short 'n' sweet!

White sugar gives the syrup a lighter flavor, while brown sugar intensifies the warm maple flavor. And of course, using sweetener instead of sugar is the healthiest option. Normally a serving size of syrup is 1/4 c., but since I don't like to drench my food in syrup, I've cut the amount in half for this recipe.

MAPLE SYRUP

2 c. white or brown sugar or sweetener
1 c. water
1/2 tsp. maple flavoring

Bring water to a boil. Add sugar and maple flavoring; stir until dissolved. Let cool before serving.

Serving size 2 T. Makes 16 servings (2 c.).

Using white sugar 
Total cost: $0.63 
Cost per serving: $0.04 per 2 T. 
Compared to: $0.08 per 2 T. of store-bought 
Nutrition facts:
     -Calories: 90
     -Fat: 0g
     -Protein: 0g
     -Carbohydrates: 24g
     -Sodium: 24g
     -Fiber: 0g
     -Sugar: 24g 

Using brown sugar 
Total cost: $0.78 
Cost per serving: $0.05 per 2 T. 
Compared to: $0.08 per 2 T. of store-bought 
Nutrition facts:
     -Calories: 90
     -Fat: 0g
     -Protein: 0g
     -Carbohydrates: 24g
     -Sodium: 0g
     -Fiber: 0g
     -Sugar: 24g 

Using sweetener
Total cost: $1.02 
Cost per serving: $0.06 
Compared to: $0.08 per 2 T. of store-bought 
Nutrition facts:
     -Calories: 0
     -Fat: 0g
     -Protein: 0g
     -Carbohydrates:  0g
     -Sodium: 0g
     -Fiber: 0g
     -Sugar: 0g