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.
Um, Ghoulish, have you read the recipe? Nowhere in the directions does it call for a candy thermometer. As to the ease of preparation: I have made brown sugar syrup for the better part of 50 years, from a recipe assembled by my Mom and Dad. Just brown sugar and a little water. Warm on lowest heat, until sugar dissolves. As to flavor, my Mom always used (as have I) dark brown sugar. I assure you, it does not taste like pure molasses. Lately, I add about a cup of maple syrup (I like the flavor better than corn syrup :-)
I get so tired of these recipes that have you do a lot of extra work, I guess so the author looks epicurious and those that start with "Easy" and give an unrealistic time for prep to serving.
This one falls in the former category. There is absolutely no need to heat this stuff directly on the stove and get out a candy thermometer. Just heat it in a double boiler. Very little attention required, just a bit of stirring to dissolve the sugar.
Here's my variation for a fine syrup: 1/2 C Corn syrup, 2 C light brn sugar (I suppose dark would work, but the flavor would be much stronger. If you like strong flavors, you could go straight to molasses.) 1 T butter and (if you like) 1/2 t vanilla.
Put it all in a double boiler and heat until the sugar dissolves. For me that was about the same time required to get the first of pancakes on the waiting plates.
It's easier and faster. Am an epicurean cook? I think not. Come go camping w/ me and I'll whip this stuff over an open camp fire for you.
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