My Recipe Box

Brown Sugar Syrup

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Yields scant 2 cups.

  • To learn more, read:
    Finally, A Crisp Waffle
  • by Pamela Anderson from Fine Cooking
    Issue 47

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.

  • 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)

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.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 70; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0.5; Protein (g): 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 15; Polyunsaturated Fat (g): 0; Sodium (mg): 5; Cholesterol (mg): 5; Fiber (g): 0;

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