When we were kids, we never had store bought breakfast syrup. It just didn’t happen. Even if the bottle of Log Cabin or Mrs. Butterworth’s were on super sale, there was just no substituting for homemade syrup, which can be made twice as good, for a fraction of the price of all the pre-made stuff on the grocery store shelves. In fact, homemade syrup is such good stuff, I recall enjoying the occasional late night peanut butter and syrup sandwich with our dad. Don’t judge – it’s freaking awesome! Regardless of the recipe our parents may have used, here is the one I’ve developed over the years. Flavorful and thick, this syrup seriously satisfies.
Homemade Maple Syrup
4 cups sugar
2 cups water
3 tablespoons dark Karo syrup
3 tablespoons light Karo syrup
small pinch of salt
splash of vanilla (I also use vanilla bean)
4 teaspoons Mapleine
In a saucepan on high heat, combine all ingredients except for vanilla and Mapleine, stirring occasionally. Bring to 220 degrees, remove from heat and stir in Mapleine and vanilla. Let cool completely and store in a container in the refrigerator.
Makes 1 quart.
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