Homemade Pancake Syrup
From elgourmand2 7 years ago
- 1 Hr to make
- Serves Some
The Pancake Syrup we get here is from Kiwi and sorta blah. It’s also made with High Fructose Corn Syrup, not sugar, and a couple other things I’m not thrilled about. Homemade syrup is dead easy, good tasting and doesn’t have a bunch of added junk.
Ingredients
- • 1/2 cup plus 2 Tbs. good water. shopping list
- • 1¼ cup granulated sugar plus 3 Tbs. light brown sugar or 1½ cups raw sugar. shopping list
- • ½ tsp. of sea salt. shopping list
- • 1/4 tsp. cream of tartar. shopping list
- • 1/4 tsp. baking soda. shopping list
- • ¼ cup water. shopping list
- • 1/2 Tbs. (1½ tsp.) unsalted butter. shopping list
- • ¼-½ tsp. vanilla extract, to taste. shopping list
How to make it
- 1. Combine water, sugar, salt, and cream of tartar in a 1-quart non-reactive pot. Stir a bit to combine.
- 2. Place over medium heat and stir with a whisk until bubbling hard around the edges, about 5 minutes.
- 3. Get your candy thermometer into the mixture and cook the syrup until it registers 235°F (112 C), about 8 minutes.
- 4. Immediately stir in the baking soda (the syrup will bubble vigorously), followed by the remaining ¼ cup of water.
- 5. Continue cooking until the syrup returns to 235°F (112 C), about 2 minutes longer.
- 6. Pour into a Pyrex measuring cup to halt cooking, then stir in butter and vanilla. Cool to a safe eating temperature and serve.
- 7. Cover leftovers as soon as possible to prevent syrup from forming a skin. Refrigerate up to 3 months in an airtight container. I never refrigerate this and it lasts at least a month in the pantry.
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