1 cup water
1 cup granulated sugar
1 cup brown sugar (I use dark brown sugar)
3/4 teaspoon maple flavored extract (see note)
1/2 teaspoon vanilla extract
Put everything in a large, heavy pan (use a DEEP pan because this syrup will bubble up as it boils).
Boil hard (not stirring) for 3-4 minutes, then remove from heat. You can use it right away, but it will seem thin. The syrup thickens as it cools. Use it just like you would any pancake syrup.
We like to eat the syrup warm (not hot).
NOTE: I like to use dark brown sugar, but light brown sugar works just as well (but syrup will be lighter in color).
NOTE: Bring the ingredients up to a rapid-crazy boil over high heat. The liquid will try to "climb" the walls of the pan, so make sure your pan is big enough. Once it's boiling like crazy (don't stir), turn the heat down to medium high and boil for 3 to 4 minutes. I boil mine for 3 minutes, but if you want the syrup to be a little thicker, go for 4 minutes. If you boil it much longer than that, the syrup will form a few rock candy crystals in the bottom of the jar (fun to eat).
NOTE: I prefer a maple flavored extract called Mapleine (Walmart carries it), but if you can't find it, regular maple flavored extract works well too. My family says they can't tell the difference.