Makes about 2 cups
Cook time: 10 minutes
(sugars: .33, other: .02)
1 1/2 C white sugar
3/4 C brown sugar
1 C water
1 1/2 T corn syrup
1-2 tsp maple flavoring (if you have none, you can use 1/2 tsp vanilla plus 1/2 tsp almond extract)
Combine all ingredients except maple flavoring in a sauce pan. Heat on medium heat until it's got a somewhat gentle boil going (it shouldn't be boiling like crazy, but it shouldn't be barely simmering either). Boil it for about 2 minutes. Take off heat, let it sit for a minute and add maple (or other) flavoring. I love love love it hot, but if you don't, I forgive you. Also, if it seems thin, worry not; it will thicken as it cools.
Store any leftovers covered at room temperature. (You may have a small amount of crystalization, but it should be minimal.)
Note: If you go to the syrup point, which takes about 8 minutes and is a certain temperature when something is supposed to thicken to what it considered a 'syrup,' you will have much much more trouble getting it not to crystalize. You'll also risk getting it too hot and winding up with a soft sort of candy stuff for your syrup instead. You will also--or at least I do--have trouble storing it without a lot more crystalization.