Wednesday, November 24, 2010

Homemade Pancake Syrup

Yes, I make my own syrup, and you should too.



Here's how:
((Printable Version))
Bring to a boil-
3 c. sugar
1 1/2 c. water
3 T. molasses


Boil for about 10 minutes or until it's reduced slightly.  (It will continue to thicken as it cools.)

Off heat, add-
1 tsp. vanilla extract
1 tsp. maple extract

After the syrup cools, I like to store it in a large mason jar in the refrigerator.

3 comments:

  1. Love this recipe! In fact, I am making my second batch right now. However the last time I made it there was about 2 inches of the hardest crystalized sugar ever on the bottom of the jar. Heating it wouldn't get rid of it and I am having a hard time scraping it out so I can put the new syrup in the jar. Do you have any idea what I did wrong?

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    Replies
    1. Summer,
      I'll occasionally get a little bit of crystallization if I don't use it for awhile, but we usually use it up enough that it doesn't have time to do that. I'm not sure why 2 inches of crystalizes would have formed. Unless you made another batch and poured on top of the other with out cleaning the container in between? That is my only guess. I store mine in a glass mason jar. When we go to reheat it I'll put it in a shallow pot of water on a low flame (with the lid off) and let it slowly warm up while I'm making the rest of our breakfast. I'm thinking the crystals might melt if you try that. :)

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  2. I think if you boil it too long it will crystalize in the jar. Try soaking it in baking soda and vinegar. That should get it out.

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