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Maple Syrup



2 cups water

2 teaspoons maple extract

4 cups brown sugar


In a glass or enamel pan, bring water to a rapid boil. Pour in brown sugar and stir until it is completely dissolved.

Remove from heat and stir in maple extract. Pour into a sterilized jar and let stand for 24 hours at room temperature before using.

Store remaining syrup in refrigerator for up to 6 months.


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