Maple Pancake Syrup

makes about 2 1/2 Cups (to make a big batch like Mel does, quadruple this recipe)

2 C. white sugar

1/4 C. brown sugar

1/8 C. honey

1 C. water

1/2 tsp. maple extract

1/2 tsp. vanilla extract

In a large pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 10-20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 20 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered.

Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.