Combine Sugars and Water: In a medium saucepan (also called a boiler), combine the water, white sugar, and brown sugar. Stir gently to mix and dissolve the sugars before heating.
Bring to a Boil: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the sugar from sticking to the bottom. Once it reaches a rolling boil, continue boiling for 3 minutes only — this step thickens the syrup slightly and deepens its color.
Add Flavor: Remove the saucepan from the heat. Whisk in the vanilla and maple extracts until fully combined and fragrant. The mixture will smell amazing and take on a light amber hue.
Adjust Thickness: If you prefer a thinner syrup, use it right away. For a thicker syrup, continue cooking for another minute or two, keeping a close eye on it — it thickens quickly as it cools.
Cool and Store: Let the syrup cool slightly before transferring it into a glass syrup container or jar with a tight-fitting lid. The syrup will continue to thicken as it cools.
