Mapleine Syrup Recipe

A 3-ingredient homemade mapleine syrup made with white sugar, brown sugar, and Crescent Mapleine imitation maple flavoring. Ready in 5 minutes, stores for up to 6 weeks in the fridge, and works in coffee drinks, dirty sodas, and on pancakes.

Course Drinks

Cuisine American

Keyword homemade maple syrup, maple coffee syrup, maple simple syrup, mapleine recipe, mapleine syrup recipe

Prep Time 2

Cook Time 3

Cooling Time 10

Total Time 15

Servings 16 tablespoons

Calories 55kcal

Author publisher_agent

Cost $2

Equipment

1 Small saucepan
1 Silicone spatula or wooden spoon
1 Liquid measuring cup
1 8 oz mason jar or glass bottle for storage

Ingredients

For the Syrup

1 cup white granulated sugar
1/2 cup light brown sugar packed
1 cup water
1/2 teaspoon Mapleine imitation maple flavoring Crescent brand -- start with 1/4 tsp and taste
1 tablespoon light corn syrup optional -- prevents crystallization

Instructions

Build the Syrup Base

Add 1 cup white sugar, 1/2 cup packed brown sugar, and 1 cup water to a small saucepan. Stir briefly to combine the ingredients before applying heat.
Set the pan over medium heat. Stir constantly until both sugars are fully dissolved and the liquid looks clear, about 2 to 3 minutes. Do not walk away -- the sugar can scorch quickly once the water evaporates.
Let the syrup reach a full rolling boil. Reduce heat to low and simmer for 60 seconds. Remove the pan from heat immediately -- do not continue boiling or the syrup will thicken too much as it cools.

Add Mapleine and Finish

With the pan off the stove, stir in 1/4 teaspoon of Crescent Mapleine. Wait 30 seconds, then taste. Add another 1/4 teaspoon if you want a deeper maple flavor. Do not add more than 1 teaspoon total -- Mapleine is about 3x stronger than pure maple extract.
If using, stir in 1 tablespoon of light corn syrup now. This keeps the syrup from crystallizing in the fridge over time. Stir until fully combined.
Check the flavor and color. A lighter amber means less Mapleine; deep mahogany means more. Add drops of Mapleine to adjust. Do not add more sugar at this stage -- it will not dissolve cleanly into a cooling syrup.

Cool and Store

Let the syrup rest in the pan for 10 to 15 minutes. It will thicken slightly as it cools -- this is normal. Pour into a clean glass jar or bottle using a funnel if needed.
Seal the jar and refrigerate for up to 6 weeks. Shake or stir before each use. Start with 1 tablespoon per drink and adjust to taste. For coffee drinks, 1 to 2 tablespoons per 8 oz is the right range.

Notes

Mapleine is about 3x stronger than pure maple extract -- always start with 1/4 tsp and taste before adding more. For a lighter syrup, use all white sugar. For a richer, darker syrup, use all brown sugar. If crystallization occurs, reheat the jar gently in warm water, add 1 tbsp water, and stir until smooth.