Put the ingredients into a saucepan and cook over low heat. Keep mixing it constantly with a spatula, so that it doesn't burn.
When the beet sugar has melted and it has simmered for about 1 minute, it is finished. When it has cooled down a little, transfer to a container for storage.
Story Behind this Recipe
Maple syrup is tasty but a little expensive. When I used this instead of maple syrup in a recipe, it was perfect! It increased my repertoire of dishes. This is a modification of a recipe from Patricio's macrobiotic recipe book. Thank you.
It will keep for about 3 weeks in the fridge. Taste it after it has cooled, or you'll burn yourself!