Maple syrup is a wonderful, ready to go syrup, having been already reduced from maple tree sap. I add liquid malt extract (LME) to further enhance the flavors of wort into the maple syrup, to give extra depth to the finished Barley Malt Maple Syrup recipe.
There are several types of LME to purchase at a homebrew store. From light, dark, pilsner to Munich, Bavarian wheat to rye. All these types of LME will produce distinct results when blended with pure maple syrup. Maple syrup also comes in several different grades, that also have different flavor attributes. I add in a vanilla bean, either a fresh bean or a bean that has been soaking in bourbon to make my own vanilla extract. If you don’t have any vanilla beans in your pantry, vanilla extract, preferably a bourbon based, will work too.