Make Your Own Syrup

I would like a simple easy recipe for homemade pancake syrup that doesn't go quickly to sugar. Thanks folks.

By jamish

August 11, 20090 found this helpful

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.

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August 12, 20090 found this helpful

I read somewhere to add a small amount (teaspoon) of vinegar to prevent crystallization.

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Anonymous Flag
August 13, 20090 found this helpful

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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