Ingredients
Method
- Put the sugar, molasses and water in a 2-quart saucepan.
- Set the pan over medium heat and stir until the sugar dissolves and the mixture comes up to a rapid boil, meaning one that keeps bubbling even while being stirred, about 5 minutes. Stirring can stop once it reaches that point.
- Keep the heat at medium, without lowering it, and boil for 15 minutes without stirring. The syrup should look clear and glossy and lightly coat a spoon; it thickens considerably as it cools. If using a candy thermometer, take the pan off the heat early if the syrup reaches 225°F before the 15 minutes are up, since syrup cooked much hotter can turn grainy or set too thick once cold.
- Move the pan off the burner and leave the syrup undisturbed for 10 minutes.
- Add both flavorings, the maple and the vanilla, and stir them through.
- Serve the syrup warm, or cool it to room temperature, then transfer it to a jar with a tight lid and refrigerate it.
Notes
Equipment: a 2-quart saucepan. A candy thermometer is optional.
Storage: keep the syrup in a covered jar in the refrigerator and use it within 1 month. It thickens when cold; warm the amount needed in a small saucepan over low heat or in the microwave in short bursts.
If sugar crystals form during storage, warm the syrup gently with 1 to 2 tablespoons of water, stirring, until they dissolve.
For a thinner syrup, closer to real maple syrup, shorten the boil to about 10 minutes.