Thursday, February 4, 2010

Maple Syrup

Maple Syrup
revised from previous post

1 cup water
2 cups sugar
1/2 cup Karo Syrup
1/2 teaspoon Mapleine

Bring water to a boil.  Turn heat to low.  Add sugar and stir to dissolve.  Once the sugar dissolves take off of heat.  Add the corn syrup and mapleine.


{cooks note}
This is the only syrup we had growing up.  When hot, it's very thin.  The corn syrup is added to make sure the syrup does't crystalize over time.  I store the leftovers in a jar in the refrigerator.  It keeps for at least a month in there.  My husband didn't really like it that much when we first got married, but now it's the only thing he likes.  Check it out and see what you think.

Mapleine flavoring.  

Adding the maple to my sugar water just after I added the corn syrup.  I make this so much I don't really have to measure the amount anymore.  

Try this with your favorite hot breakfast and you will love it.

1 comment:

Marilyn said...

Candace, I somewhow linked my way over here and realized this was your blog! I will definitely be adding you to my google reader, especially if you are recommending home made syrup. It's the only thing I ever had growing up and now I can't stand store bought syrup because it's so thick. And now, my kids prefer homemade as well. It's a good thing!