Maple Syrup

One of the things that struck me right away about vegan cooking was the amount of maple syrup called for in many recipes. It seems that a lot of vegan cooks rely on maple syrup to take the place of honey and sugar in recipes, particularly in baked desserts.

I love me some Fruit Butter Bars in the fall, but with the price of real maple syrupgoing up and up (along with most everything else), I just can't afford to use that much of it anymore.

So, I devised this recipe for Homemade "Maple Syrup".

It's very simple, made with brown sugar, a bit of cornstarch for thickening, and a spoonful of natural maple flavor.

I bought 2 ounces of the maple flavor at my local health food store for $2.49; at one teaspoon per recipe the little bottle will make 12 batches of syrup. I know it's not the real thing, but in these trying times it's sure a tasty alternative, and with none of the chemicals and preservatives of storebought imitations.

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