In a medium saucepan, combine the granulated sugar, brown sugar, and water.

Place the saucepan over medium heat and stir continuously until the sugar is completely dissolved.

Bring the mixture to a gentle boil and let it simmer for about 5-7 minutes. Continue stirring to prevent the sugar from burning.

Remove the saucepan from heat and stir in the maple extract.

Allow the syrup to cool slightly before transferring it to a serving container. The syrup will thicken as it cools.

Serve warm or store in an airtight container in the refrigerator for up to one month. Reheat before serving if desired.

In a medium saucepan, combine the water and granulated erythritol. Stir well.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring continuously until the erythritol is completely dissolved.

Sprinkle the xanthan gum over the mixture while whisking constantly to avoid clumping. Continue to whisk until the mixture starts to thicken, about 1-2 minutes.

Remove the saucepan from heat and stir in the maple extract, vanilla extract (if using), and a pinch of salt. Mix well.

Allow the syrup to cool slightly before transferring it to a serving container. The syrup will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to two weeks. Shake or stir well before each use.