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Maple Syrup, Rich and Buttery

Have you noticed that pure maple syrup, especially the higher grade B, isn't what I would call super affordable?   It's actually kind of pricey so making homemade syrup has been my solution.  This is probably my favorite recipe!  It has a rich a buttery flavor so you don't need to put butter, coconut oil or ANYTHING else on your pancakes, waffles, etc.  When I was little my Dad taught me to put peanut butter on mine so that is why you can substitute all or some of the coconut oil for peanut butter.  It's really good that way too!  Gives it a Rich Peanut Butter Maple Syrup flavor!  Either way I think this is syrup is much better than Mrs. Butterworth's in so many ways!  Plus it helps with the food budget and saves us money!!!

Rich and Buttery Maple Syrup
4-8 Tablespoons coconut oil (and/or peanut butter, be sure to
read the label, no hydrogenated oils, sugar, corn syrup, etc.)
2-4 drops natural butter flavor, optional
1 1/2 cups rice milk mixed with 1 T. apple cider vinegar
2 cups Sucanat
1 teaspoon baking soda
1 teaspoon natural maple flavoring

Place oil, butter flavor, rice milk and Sucanat in a  very large, at least 4 quart saucepan. (as it bubbles it rises lots and then even more when you add the baking soda) Turn stove on to medium and stir until oil melts and Sucanat dissolves. Bring to a boil and boil for just a minute. Remove from heat and stir in baking soda and maple flavoring. It will bubble up,  this is why you want a LARGE pot, just continue to stir and give it a few minutes for the "fizz" to reduce before serving.  Serve Warm!  Makes about a quart I store this in a wide mouth quart jar in the fridge.

NOTE:  The coconut oil will separate and harden on top.  Picture above is of the jar after we have used some and stored the leftovers in the fridge.  It needs to be warm before serving.  To do this I place the jar with lid removed into a SMALL pot of water and I bring the water to a slow simmer on the stove.  Be sure quart jar is taller then pot this will prevent water from getting inside the jar.  As the syrup warms I take a spoon and push the coconut oil to the bottom of the jar as soon as the coconut oil is melted I stir and serve.  The oil does tend to rise to the top so be sure to stir before serving.  I sometimes put warmed syrup into a squeeze bottle so we can shake it then squeeze onto our pancakes.  It also makes it so the kids don't use too much.  I then put the leftovers back into the quart jar to keep in the fridge.


Queen Mommy said...

Yummy! I totally *loved* your coconut syrup, and I'll have to give this one a try too. I've been making my own syrup for a few years now, using brown sugar, but I'm looking forward to giving the sucanat version a try. (BTW, I noticed the same thing with the oil separation with the coconut syrup and followed the same trick you mentioned to melt it.) I have also used a little bit of pure maple syrup for flavoring...sometimes I find it acceptable to buy a smaller jar of it just for flavoring syrup (1-2 tbs per pint), as I really do not care for maple flavoring, even the pure stuff. (I don't know why it always tastes fake to me. Must be from all the fenugreek I took while nursing.)

Maile said...

Looks good, my husband doesn't like imitation maple and likes peanut butter, may have to try soon! Love your coconut so I am sure it will be just as good, thanks!