Here's how:
((Printable Version))
Bring to a boil-
3 c. sugar
1 1/2 c. water
3 T. molasses
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.
General musings on food, family, and the fine facets of life.
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.
Here's how:
((Printable Version))
Bring to a boil-
3 c. sugar
1 1/2 c. water
3 T. molasses
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.
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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?
ReplyDeleteSummer,
DeleteI'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. :)