I would like a simple easy recipe for homemade pancake syrup that doesn't go quickly to sugar. Thanks folks.
By Pati Mishler
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I make our own maple syrup with 1 cup water, two cups sugar and 2-3 tbs of 100% maple syrup. I don't know how long it would take to crystallize. One rule to avoid this is never mix batches of syrup. I made the mistake of adding a new batch to a small amount leftover from the last one and it crystallized.
I also like to make strawberry or blueberry syrup with 1 cup water, 1 cup sugar, 2 tbs cornstarch and a cup of berries.
I read somewhere to add a small amount (teaspoon) of vinegar to prevent crystallization.
1 cup brown sugar
1/4 tsp. cream of tartar
1 cup white sugar
1 cup water
1 tsp. maple flavoring
Boil until temperature is 200°F on candy thermometer. Cool and store in airtight container.
I've found refrigerating helps keep it from crystallizing as quickly as when stored in a cabinet.
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