Anyhow, being that we so infrequently consume waffles (and even pancakes, for that matter) I didn't have any syrup on hand. But I did have maple extract left over from my bout with the Pioneer Woman's cinnamon rolls--so I did what any mom would do--improvise.
All you'll need to make a 16 oz. bottle of maple syrup is:
2 cups sugar1 cup water1 tsp maple extract1/4 tsp vanilla extract
In a small saucepan, bring water and sugar to a simmer over medium heat, stirring to dissolve sugar. Let simmer for one minute and then remove from heat. Add extracts and stir to combine. Voila, maple syrup!
To me, this was fantastic syrup and tasted just the same as if I had purchased it. I normally purchase Log Cabin brand syrup because it's one of the few brands that does not use high fructose corn syrup. At this point I also feel obligated to say that I am a "food snob" about many things--but not syrup. I just can't stomach the cost of real maple syrup when I use it so infrequently.
How about a cost analysis?
Log Cabin syrup costs $3.49 for a 24 oz bottle. (roughly $ .14/oz)
My homemade syrup? $1.18 for a 16 oz. bottle (roughly ($ .07/oz)
Ounce for ounce, my syrup is a better value, offering a 50% savings over the middle-of-the-road "fake" syrup. Plus, there's the added satisfaction of knowing the ingredients and having created something from scratch!