Country Cabin Pancake Syrup
Rich and sweet, this homemade pancake syrup is not only great on pancakes, waffles and French toast, it's also a delicious topping for ice cream, glazed carrots and pork chops! It makes a thoughtful gift from the kitchen, too!
Ingredients
| Dark brown sugar | 32 Ounce (2 16 ounce packages) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Water | 4 Cup (64 tbs) | |
| Corn syrup | 3/4 Cup (12 tbs) | |
| Maple extract | 1 Tablespoon |
Directions
MAKING
1. In a saucepan, put together all the ingredients except maple extract.
2. Heat and bring to boil oven medium heat, allow to boil for about 10 minutes, stirring continuously, until both the sugars dissolve and mixture is thickened.
3. Take the pan off the heat and allow to cool until the mixture is lukewarm, add in the extract and stir to mix.
4. Transfer the syrup in clean container, put the lid on and refrigerate.
SERVING
5. Use as desired.
TIPS
This syrup can be kept up to 4 weeks in refrigerator.
Recipe Summary
Nutrition Facts
Serving size
Calories 174Calories from Fat
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 48 mg2%
Total Carbohydrates 46 g15.3%
Dietary Fiber %
Sugars 41 g
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
