I can’t believe I went my whole life never knowing how delicious home made (or Simple) syrup was! Why didn’t anyone tell me?
Well, apparently, my mother made it for me and my brother when we were kids because she was to poor to buy it in the store. But I don’t remember.
A few weeks ago (well, January) I wrote a post about how I was feeling pretty sucky as a mom and so I bought myself this new cookbook with tips for home made cooking on a budget to try. I LOVE this cookbook! The Family Feasts for $75 a Week
I actually decided to make the syrup only because Anthony had asked me if it could be done…”Mommy, can you make syrup at home?” I wanted to show him that, yes, it could be made and not bought. Little did I know that I would fall in sugar love! So, I’m sharing the recipe with you so that you can know what syrup heaven is.
Home Made Pancake Syrup (page 272)
Ingredients:
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups water
- 3/4 light corn syrup
- 1 tsp salt
- 1 tsp vanilla
- 1 tsp maple flavoring (optional…I did not use it)
Directions:
In a medium-size saucepan, combine sugars, water and corn syrup. Bring to a boil over medium heat. Boil until slightly thickened, about 7 minutes.
Remove from heat. Stir in salt, vanilla and maple flavoring. Cool for 15 minutes before using, or cool entirely before storing in a tightly covered bottle in the cupboard (Just like regular syrup).
That’s it. Simple syrup. Simply delicious!
See, it was even little people approved!! That by itself totally makes it worth the 30 minute effort of melting sugar.
I put the cooled syrup in an empty Aunt Jemima bottle. LOL. Really, this syrup is so delicious. I won’t ever go back to buying it off the store shelf. And, this is SO much cheaper than the $4 bucks or so for the pre-made, full of weird ingredients stuff in the store. So try it.
Disclosure: I am not so smart to come up with recipes on my own. This one belongs to Mary Ostyn and you can find her blogging at Owlhaven.net. She has lots more recipes on her site and even more in the cookbook.
Yay for homemade syrup!! I’ve been making it for about a year now, but I only use brown sugar, water and butter. I blogged about my version when I first tried it if you’re interested: http://snakedike.blogspot.com/2009/01/syrup.html
I’ve been wondering if I could can it. I’d think so? I mean, you can do jam in a boiling water bath because it’s got such a high sugar concentration and this is the same way. I haven’t found a definitive answer yet, though.
.-= Kimberly´s last blog ..Quilt Step Four: Sashing =-.
Well that’s even easier than this recipe! I was wondering if it could be made without the corn syrup. I’ll have to try yours now. Does it thicken any? I think that may be the reason for the corn syrup in this recipe…just to have it “feel” like regular syrup, ya know.
Also, I don’t see why you couldn’t can it. It’s just sugar and water…I feel an experiment coming…LOL
It is thin, the corn syrup is probably what thickens it up. It thickens as it cools, but not quite as thick as store-bought syrup (well, until it’s in the fridge, and who wants it that cold?!?)
Yummy–thanks for sharing. I’m going to try the recipe you posted and Kimberly’s. I never even thought about making my own syrup, but it sounds so easy!
I bookmarked this post so I can make it later. I have never tried homemade syrup but would love to try it.
.-= Stefani´s last blog ..The Local Influencer – Make Some Extra Cash =-.