Maple extract is a concentrated maple flavoring, most often made by steeping maple syrup in neutral alcohol for several weeks so the alcohol draws out and intensifies the flavor compounds - the same principle used to make vanilla extract. It is not simply reduced maple sap; that product is maple syrup. Because a small amount delivers strong maple flavor without adding much liquid, it is used in baking and desserts where syrup's moisture and sugar would throw off a recipe, such as cookies, custards, and ice cream, and as a flavor booster alongside real syrup in pancake or waffle batter. Many supermarket "maple extract" and "maple flavoring" products are made with artificial flavor compounds rather than real maple, so labels reading "pure" or "natural" maple extract are the ones actually derived from maple.