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Recipe

Brown Sugar Syrup

Yield: Yields scant 2 cups.

I’ve never liked the artificial flavor of most commercial syrups, although I do like the thickness. And while I love the flavor of real maple syrup, I don’t care for its thin texture. If you have a little extra time (just a few minutes), you can make your own thick, homemade syrup with delicious flavor. In her cookbook Heritage of Southern Cooking, Camille Glenn offers a recipe for homemade syrup that I love and have adapted. It will keep in the refrigerator for up to a month.

Ingredients

  • 1 cup light brown sugar
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 2 cups water
  • 3 Tbs. unsalted butter
  • 1/4 cup chopped walnuts, toasted (optional)

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 70
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 5
  • Carbohydrates (g): 15
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • In a medium saucepan, bring the sugars, corn syrup, and water to boil. Reduce the heat and simmer vigorously until thickened to a syrupy consistency, 10 to 15 min. Stir in the butter (and nuts, if using). Let cool slightly (it will thicken more as it cools) and serve.

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