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Canadian Syrup Recipes
Cream butter or margarine thoroughly add sugar gradually continuing to cream. Stir in syrups a little at a time. Beat eggs slightly and add to mixture. Stir in nuts and vanilla. Combine well. Turn into pastry shell. Bake at 450 F for 10 minutes. Reduce heat to
Pecan Syrup Pie
GETTING READY 1 In a saucepan add syrup and butter to combine. MAKING 2 Place the saucepan over heat and bring this to a boil. 3 Remove from heat and fold in walnuts. SERVING 4 Serve the syrup hot over pancakes.
Maple Nut Syrup
Combine corn syrup maple syrup water and sugar in a saucepan over medium heat. Bring to a boil stirring occasionally. Reduce heat and simmer syrup about 15 minutes or until thick. Stir in nuts. Pour hot into hot jars leaving 1 4 inch head space. Adjust caps.
Maple Walnut Syrup
Combine milk sugar chocolate corn syrup and butter in a saucepan and heat slowly stirring until sugar is dissolved. Wash down any sugar crystals. Set candy thermometer in place. Cook stirring occasionally until the temperature reaches 236 F soft ball stage .
Chocolate Syrup With Light Corn Syrup
Combine sugar cornstarch and cinnamon in a small saucepan stirring well. Gradually stir in milk. Bring to a boil reduce heat and simmer until slightly thickened stirring constantly. Remove from heat add margarine and maple flavoring stirring until margarine
Maple Cinnamon Syrup
Put sugar corn syrup and water into small saucepan. Bring to boil and cover. Simmer 5 minutes uncover and simmer 4 minutes longer. Cool pour into screw top jar and refrigerate. Makes about 1 1 4 cups.
Combine sugar and the 3 4 cup water in a saucepan. Stir over low heat until sugar is dissolved. Cover bring to boiling and boil 5 minutes. Remove from heat. Dissolve instant coffee in boiling water. Stir into syrup. Cool store covered in refrigerator.
Combine sugar water and lemon peel in a saucepan. Set over low heat and stir until sugar is dissolved. Cover bring to boiling and boil 5 minutes. Remove from heat and stir in lemon juice. Set aside to cool. Chill thoroughly. Store covered in refrigerator. Use
Combine the sugar cocoa and salt in a saucepan. Stir in cold water to make a paste. Blend in hot water. Simmer 4 to 6 minutes stirring until thick and smooth. Cool and stir in the extract. Store in a tightly covered container in refrigerator.
Combine the chocolate sugar syrup and salt in a saucepan. Stir in the hot water. Simmer 4 to 6 minutes stirring until thick and smooth. Cool. Stir in extract. Store tightly covered in refrigerator.
Boil the sugar and water together until syrupy or about three minutes. Cool and add the rum.
Rum Syrup For A Buche De Noel
blend all ingredients except extract in saucepan. Stir heat sugar until sugar is dissolved. Add maple extract bring to a boil then serve.
Maple Flavored Syrup
Melt the sugar in a heavy light colored skillet over low heat stirring constantly. When sugar becomes a golden brown syrup remove from heat. Add the boiling water carefully and very gradually stirring constantly. Be careful so steam does not burn hand. Return
Heat 1 cup sugar in a heavy light colored skillet over low heat using back of wooden spoon gently keep sugar moving toward center of skillet until melted. Heat until syrup is a rich brown and foam appears. Remove from heat and very gradually add 2 3 cup
Burnt Sugar Syrup