So said Ben this morning at breakfast, our Saturday pancakes.
The ingredients in a commercial pancake syrup are truly astonishing. What's even more astonishing to me is that such junk is not cheap. I've had to tighten my food expenses and (painfully) cannot justify the cost of maple syrup right now because it's just not a very nutritionally important food, nor is it local for me. I wanted to find cheap, non-chemical syrup.
My solution was in the More with Less cookbook (most of my solutions are, you know).
Maple Syrup - from More with Less, with a tweak
Combine in saucepan:
1 1/2 c. white sugar
1/2 c. brown sugar
1 c. water
Bring to boil, cover to prevent later crystallization, and boil for 1 minute.
Allow to cool slightly.
1/2 tsp. vanilla
1/4 to 1/2 c. maple syrup
Store in refrigerator.
The original recipe called for maple flavoring, but I just dump in some of the real thing instead. This way, I can stretch a quart of maple syrup for months.
I had used another recipe from MWL that was thickened with cornstarch, but it only kept in the fridge for a week or two before spoiling.