Sunday, April 10Posted: Updated:
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Saturday, May 7th
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Arizona Historical Society Museum at Papago Park
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Saturday, April 16th
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Sunday, April 10
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Chef Dad's Homemade Maple Syrup
2 Cups White Sugar
2 Cups Light Brown Sugar (packed)
1 ½ Cups Good Quality Water
1 Tbsp. Bottled Maple Flavor or preferably Extract (in the baking isle).
1 tsp. Vanilla Extract
6 Tbsp. Unsalted Butter
1) In a large saucepan over medium high heat, combine your sugars and water then stir frequently until it comes to a simmer. We need a larger saucepan to avoid boil over. These ingredients will bubble up quickly. After it starts bubbling, reduce the temp to medium and let simmer for just 1 minute. Keep an eye on this and be prepared to remove from the heat in case of boil over. Just stir frequently with a whisk.
2) Continue to stir frequently and add the extracts and butter. Continue to stir and let simmer until the butter melts.
3) Turn off heat and let cool for at least 5 minutes before using or put in your closed container. Don't refrigerate the syrup or it will get too thick to pour.
This recipe should make you a little more than 1 quart of syrup. Feel free to double the recipe for larger storage options in sealed containers.
Cook's Notes: Put any leftover syrup in a closed container and keep in the fridge. It should last for several weeks. Finding Maple extract is a bit difficult. If it's not at your local grocery store, just use 1 tablespoon of vanilla extract by itself. You're still gonna love this syrup. Most supermarkets only carry "Maple Flavor" in a 1 oz. bottle instead of Maple Extract. That's perfectly ok for this recipe. But for a more intense flavor and if you have trouble finding Maple Extract in your local supermarket, I found it online at www.olivenation.com at a very fair price.
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