Ever checked the label on a bottle of store-bought pancake syrup? It ain’t pretty! Unless, of course, you like high fructose corn syrup mixed with corn syrup and a few other unpronounceable words.
Real maple syrup is an excellent option, but Geeze, Louise! Have you seen the prices on those pretty glass jars?
Don’t despair! There is another healthier, won’t-break-the-bank option that you probably didn’t even know existed: homemade syrup! This stuff is super easy to make and leaves the taste of the store-bought, high fructose corn syrup concoctions in the dust.
What you’ll need:
1 cup granulated sugar
1 cup brown sugar
1 cup water
What you do:
Combine all ingredients in a boiler
Cook over medium-high heat, stirring continually.
Bring to a boil.
Continue to boil for 45 seconds to 1 minute (It’s not an exact science; just helps to thicken it up a bit.)
Remove from heat and allow to cool.
Notes & Suggestions:
The syrup is pretty thin when it’s warm, but does thicken up. Make ahead if you want thicker syrup.
This stores in the refrigerator for at least a week. (It may keep longer, but all of ours is gone before a week’s up.)
Add a tablespoon or so of butter after removing from heat for a nice buttery flavor.
The above recipe gives us enough to go with a double batch of my homemade pancakes.
Make more or less, depending on your needs. Just keep the ratios equal and it’ll be fine.
Shared with: A Dish of Daily Life, Cornerstone Confessions, 3GLOL, Creative K Kids, Hope in Every Season, Saving 4 Six, Faith Along the Way, Happy & Blessed Home, The Art of Homemaking, Darling Downs Diaries, The Modest Mom, Back to the Basics, A Little R & R, Oh My Heartsie Girl, and Mom’s the Word
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