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Make Your Own Syrup

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Date: 08/11/2009 Topics: Readers Request > Recipes | Recipes > Breakfast  
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I would like a simple easy recipe for homemade pancake syrup that doesn't go quickly to sugar. Thanks folks.

By jamish

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By Deeli (1578) Profile Contact
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.

Posted on 08/13/2009 | Report Spam or Abuse

By merlene (146) Profile Contact
I read somewhere to add a small amount (teaspoon) of vinegar to prevent crystallization.

Posted on 08/12/2009 | Report Spam or Abuse

By mama llama (1) Contact
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.

Posted on 08/11/2009 | Report Spam or Abuse

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Request: Make Your Own Syrup

Archived on 08/11/2009

Save on Pancake Syrup and Flavored Syrups

Bottled makes a great gift idea.

Maple Syrup

  • 1 cups Boiling Water
  • 2 cups Sugar or Sweetener equal to 2 cups
  • (Add 2 tsp. of "Thicken it" for a less running syrup)
  • 1 tsp. Maple flavor

To get Fancy...

Add one or a combination of the following and make it a real treat.

  • 1 tsp. Vanilla
  • 2 TBS. Butter Buds
  • 1/2 tsp. Ground Cinnamon
  • 2 TBS. Amaretto
  • 2 TBS. Orange Liqueur
  • 1/2 cup Chopped Nuts

Also:

Combine 1/2 cup syrup with 1 to 2 cups butter to make thin flavored icings for pancakes, french toast, muffins, biscuits, or cakes.

By Debra

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