I’ve always been a sucker for condiments. And by own admission I probably don’t match together the most complimentary food and sauce matches. Sriracha on my eggs? Sure. Mustard as a dipping sauce? Of course.
My condiment cravings have reached such a level though that to help curb my spending I’ve started to make my own batches of homemade sauces.
This isn’t just about the convenience and cost though. It’s also about taking greater care over what you put into your body. And nowhere is this more true than with maple syrup.
While it’s often associated with pancakes (and rightly so – what a combination!) maple syrup also makes a great choice as a natural sweetener, and a better alternative to white sugar.. In moderation.
Frustratingly though, lot of store bought maple syrups are often merely maple syrup ‘flavored’, and are largely composed of highly refined sugar, or high in fructose corn syrup.
It should be said that there are some fantastic organic and genuine maple syrups out there, but today we’re going to make our own.
Let’s get into it!
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup water
- 1 tsp maple extract
Mix together the white and brown sugar in a small saucepan. Add the water and bring to a boil over a medium heat while stirring constantly.
Boil for three minutes, stirring continuously.
Remove from heat and add maple extract. Stir and then serve warm.