Homemade Maple Syrup

from My Kitchen Cafe

*Makes about 10 cups (2 1/2 quarts) of syrup

8 cups granulated sugar

1 cup packed light or dark brown sugar

1/2 cup honey

4 cups water

2 tsp pure maple extract

2 tsp pure vanilla extract

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

+ ~ Recipe shared by Sparky from Sparky Under Wraps ~ +