This is pretty well heresy for me.
I mean, I have amazing memories from my childhood of tromping through the snow to gather sap buckets from trees in the woods with my grandfather, hauling them in our toboggan. Whole days spent at up at the maple sugar camp with just an old hay barn, a sled and snowsuit, an outhouse, and a couple of sugar shacks with their steam puffing out from the roof, curling into the crisp blue cloudless sky. Oh, it was bliss.
I have absolutely nothing against 100% real maple syrup, except that the grocery store charges me $10.99 for a litre (that’s the best price I can find in my area). Between baking, pancake making, and random other things, we can easily go through a couple of litres of month (though we try to conserve it as much as we can!).
Did you know that it takes 40 gallons of sap to make just ONE gallon of maple syrup? No wonder the danged stuff is so expensive.
It occurred to me recently that perhaps I could try to make my own. I had heard of other people doing it, and figured I could save a boatload of money, so I started googling. Sadly, all I could find were recipes with added sugars and other ingredients. I wanted mine to still be real maple syrup – I just wanted to stretch it a little further for frugality’s sake. Kind of like adding more water to the pot of soup.
So, I experimented, and it turned out great! It tastes a little different. More like sap from the tree (only not that watery), but still maple-ish yumminess. My kids can’t tell the difference, especially on pancakes. I suggest also serving it with a berry sauce if you’re putting it on pancakes. If you did that, I bet even adults wouldn’t even notice the difference.
Beth’s Frugal Real Maple Syrup Recipe
1/4 cup 100% real maple syrup
1/2 cup water
1/4 cup water (separate)
1/2 tablespoon potato starch
In a small pot on the stovetop, stir together maple syrup and 1/2 cup water. Heat on low. In a mason jar (or an airtight jar with a lid) add 1/4 cup water and the potato starch. Shake to combine, making sure there are no lumps. Pour starch and water mixture into pot with maple syrup and water, and stir together. Heat on medium-low until the mixture thickens a bit, then store in the fridge, covered (or serve warm immediately).
For a simple berry pancake topper sauce, heat frozen raspberries in a pot on the stovetop, add a tablespoon or two of water, and stir. Use a fork to mash the berries a bit, then spoon over pancakes! For a special occasion finish with real whipped cream.
When the pancake batter is mixed up and the syrup, berries, and cream are all ready, give me a call and I’ll be right over!
Val. R
I was having brunch one New Year’s Day at a rustic pub, and it was a waffle and to pour on top was something called maplelean (maple lean) I’d never heard of it and asked the waitress what it was and she said in the “old days” when homemakers tried to stretch out the maple syrup, they would combine it with some cream cheese and sour cream! Let me tell you it was the best topping I ever had, I still will make a version of it occasionally when I make waffles, I’ve asked others about it and no one has ever heard of it , but trust me it’s the perfect topping ever!
lori garringer
Thanks so much for sharing—from a household of 10 plus the others that are not living with us anymore but regularly visit right about mealtime I sure appreciate the ability to stretch my good healthy maple syrup! Lori
Lydia @ The Thrifty Frugal Mom
You.are.brilliant. That’s all! 🙂
Natasha S Metzler
We tap our maple trees every spring and boil our own syrup, so usually we have plenty. This past year, however, we were unable to tap because of too much snow– so I may be using this!
Anna
Found this via Pinterest. Tried it subbing organic corn starch and boiling, then simmering the mixture on the stove. Two happy little taste testers, my 4 yo and one yo! The syrup turned out a bit cloudy. The ultimate test will be when my husband tries it…he can usually tell when I’ve “doctored” something. Regardless, thanks for sharing!
Jerri Ann Mills
What a fabulous idea. I was wondering, aside from thinning it out a bit, does the potato starch effect the flavor at all? Also, if I don’t have p. starch, is there anything else you would recommend? I love this idea; Grade B Organic Maple Syrup is expensive. You have wonderful ideas on stretching things, you should make it into a series. 🙂
Also, I too have memories of “tapping” trees, and gathering buckets, then watching the sap cook with my grandparents!
Beth
Not really. The potato starch is pretty tasteless. If you ate a spoonful you’d know it wasn’t the same as the un-stretched stuff, but on pancakes, on oatmeal, etc. I think it tastes just fine.
Thanks for your kind words & encouragement… that was so sweet of you to say!
Charlotte Olmsted
Thanks for this great idea. Was looking for a way to thin out my maple syrup to make it less sweet. I didn’t have potato starch but happened to have gluten free flour (which lists potato flour as an ingredient). Turned out amazing!!! …..and I just doubled my maple syrup!!
Beth
Awesome!! So glad to hear this! 🙂
Alyssa
I like this 🙂 I will pick up some potato starch the next time I buy maple syrup!
Beth
Hope it works for ya 🙂
Lauren
I’ll have to try this! We get our maple syrup from…wait for it…COSTCO!! 😀
Beth
Haha! I didn’t get any there today. How much is it, do you remember? I think they have it in the litre containers, like at Loblaws.
Marissa
Just bought some from Costco and it was 12.79 (or 89) for the 1 litre.
Katie @Nourishing Simplicity
Great idea! I should do this with my maple syrup I just opened. 🙂
Beth
Do it! Saves lots of pennies, since the stuff is so expensive! 🙂