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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Maple Flavored Pancake Syrup
1-1/2 cups fresh water
1-1/2 cups white sugar
1-1/2 cups brown sugar
1-1/2 teaspoons maple flavoring
Few drops or about 1/4 teaspoon vegetable
oil, optional
Combine the water, brown sugar, white sugar and vegetable oil in a
large saucepan. The oil keeps the syrup from boiling over the sides
of the pan. It's not strictly necessary, but I find it helpful
because I'm usually distracted in the kitchen and unable to keep as
close an eye on the stove as I should. The little drop of oil keeps
the syrup from foaming too much as it boils.
Bring the mixture to a boil and simmer for 5 minutes. All of the
sugar should be dissolved. Remove from the heat. Stir in the maple
flavoring. Allow the mixture to cool and then transfer to a clean,
empty syrup bottle or a clean empty mustard or ketchup bottle or a
clean empty canning jar. Store in the fridge for longest keeping or
on the pantry shelf if you go through it quickly (like within 2 or 3 months).
After a a few months this syrup can develop large crystals in the
bottom of the bottle. They are harmless but crunchy. To clean them
out after you've used up all the syrup use very hot water to dissolve
the sugar crystals. Then wash the bottle, make more syrup and fill it
back up again.
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