Recipe by COOKGIRl
Allow me to state for the record: *nothing can or will ever replace real maple syrup*. However, in the past few years, it's been my intention to find a suitable maple syrup substitute. I tested different kinds of sweeteners: brown rice syrup, non-refined cane sugar, honey and barley malt. Agave nectar worked the best. As we all know, real maple syrup is most definitely preferred but this syrup sub will do in emergencies. Note: I use this substitute for pancakes, waffles, etc. I take no responsibility for any cooking disasters that may occur if substituting the syrup for real maple syrup in recipes. ;)
Top Review by Outta Here
No, it is not real maple syrup, but a darn good replacement for those of us who have to watch sugar intake. And definitely better than store-bought sugar-free syrups, which have a terrible metallic taste. Very easy to put together. I used the full amount of extract and may add a little more next time. Great on pancakes. I did the cold method, but am going to try the heated version next time. Made for Fall 2009 My 3 Chefs game.
- 118.29 ml raw dark agave nectar (aka agave syrup)
- 2.46-4.92 ml real maple extract (NOT imitation!)
Directions See How It's Made
- Place the agave nectar in a bowl and whisk in the real maple extract. Tip: start by using only 1/2 teaspoon of the extract.
- Alternatively, place the ingredients in a small sauce pan. Stir; heat syrup until warm.
- Taste and adjust, adding more maple extract if necessary.