Thick Homemade Maple Syrup

by Lindsey Scarber

2 c.   boiling water

1 tsp  Knorr unflavored gelatin 

1 tsp  imitation maple flavoring

4 c.  sugar

Makes 4 1/2 cups. 

In a large pot, start water boiling on electric stove.  In a mixing bowl, measure sugar and set aside. Don't skip this step. It's important to pre-measure the sugar.

Add gelatin to boiling water.  On med high heat, stir with wire whisk 1-2 min or until gelatin is dissolved.  Add maple flavoring.  Pour in the sugar.  Stir a little, then turn off the burner but keep pot on burner. (Do not boil the sugar. If sugar boils, the syrup will eventually crystallize in the fridge.)  Stir until sugar dissolves, 3-5 min.  Serve right away in a gravy boat or small pitcher. 

Store leftovers in a glass jar.  When cool, refrigerate.  The gelatin will make it thick in the fridge.  Reheating it will return it to a thin more syrup-like consistency.  Keeps for 2-3 weeks in fridge, or up to 3 months in the fridge if you don't mind a few harmless sugar crystals in the bottom of the jar.  

*Homemade, without the extra additives of store bought syrup, and cost effective!  I paid $2.50 for the bottle of imitation maple flavoring.  One bottle can make this recipe 12 times!  

Try homemade syrup in the "Kid Peanut Butter Granola" recipe found on this blog.