Wednesday, November 2, 2011

Homemade Syrup

It's true, we don't have a maple tree.  If you could get syrup from an oak, we would be swimming in syrup.  Then there is the taste of real maple syrup.  It kinda tastes like sweet twigs.  I like to use real maple syrup for cooking purposes, but for pancakes and waffles I like the fake stuff! 

This syrup can be whipped up quickly.  Just start it before you start your pancake batter and by the time you are done making cakes, you will have delicious syrup.  This is just another great recipe from the Family Feasts for $75 a Week cookbook.  This cookbook is really worth the investment.  I checked it out at the library before I bought it, as I do with most cookbooks, to see if it would be worth the money.  Let's just say that mine is stained and dog-eared.

  • 1-1/2 c. brown sugar
  • 1/2 c. white sugar
  • 1-1/2 c. water
  • 3/4 c. light corn syrup
  • 1 t. salt
  • 1 t. vanilla extract
  • 1 t. maple extract

In a saucepan combine sugars, water and corn syrup.  Bring to a boil over medium heat and boil for 7 minutes. (Set your timer and stir occasionally.) Remove from heat and add salt, vanilla and maple extracts. Let cool 15 minutes before serving or cool completely and store in an airtight container.  Does not need to be refrigerated, just in an airtight jar on the shelf.

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